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Tomato Soup with New Mexico Red Chile Powder.

Southwestern Fire Roasted Creamy Tomato Soup

New Mexico Chile powder brings this American classic to a new spicy earthy new level. 

Course Main Course Soup
Cuisine Southwestern
Keyword creamy tomato soup
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Lea Ann Brown

Ingredients

  • 2 tablespoon unsalted butter
  • 1 yellow onion minced, small dice
  • 1 medium carrot minced, small dice
  • 1 large rib of celery minced, small dice
  • 1/4 cup white wine
  • 2 14 1/2 ounce cans Fire Roasted Tomatoes diced or while, undrained
  • 1/2 teaspoon Mexican Oregano
  • 1 teaspoon New Mexico Red Chile Powder
  • 1/2 teaspoon white pepper
  • 1 cup Chicken Broth
  • 1/2 teaspoon sugar
  • 1/2 cup half and half
  • 1 teaspoon Sherry vinegar

Instructions

  1. Prepare a mire poix of vegetables using diced onion, carrot and celery. Heat a Dutch oven over medium high heat and add butter. When butter has melted and the bubbles are starting to diminish, add mire poix and cook until tender. About 5 minutes. Deglaze with white wine. Cook and stir for about 1 minute.

  2. Turn heat down to medium low. Add undrained canned tomatoes and cook until tomatoes start to break down. About 10 minutes. I always help them by smashing with the back of a fork or a potato masher.

  3. Add in oregano, chile powder, broth, white pepper and sugar. Stir and then heat for a couple of minutes until flavors are blended.

  4. Add in half and half and leave on heat until blended and hot. With an emersion blender, blend all ingredients until smooth. Stir in the sherry vinegar. Ladle into bowls and top with some grated cheese. Serve immediately.

Recipe Notes

The size of a small dice is 1/4 inch square.