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A friend has surgery recently and was really craving a flavorful soup, but it had to be entirely pureed (cheese in the photo was my test bowl – cheese is optional.) At first, I was going to try to make something similar to my chicken tortilla soup, but I didn’t have all of the ingredients. I thought I could do something similar with what I had on hand, but it ended up being more tomato-y than I originally intended. It was delicious, though!
Makes almost 1 gallon
2 onions, roughly chopped
3 gloves garlic, grated on a microplane
Half of a red bell pepper, roughly chopped
3 tsp cumin
2 tsp chili powder
Pinch of cayenne
2 x 28oz cans crushed tomatoes
64oz chicken or vegetable stock
Sour cream (optional)
Preheat dutch oven or other large pot over medium heat. Drizzle a small amount of olive oil in the pot (just enough to keep the veggies from sticking). Add onion, garlic, and bell pepper. Sautee until they begin to soften, then stir in spices and 1 tsp salt. Continue to cook, stirring frequently so the spices don’t burn. Once the onions look caramelized, add the crushed tomatoes and stock. Bring to a boil, then reduce to a simmer.
Let it simmer for about 20 minutes, then puree everything using an immersion blender. (If you’re using a regular blender instead of an immersion blender to puree it, wait until the end to puree it and let it cool first. Blending something hot in a blender can be hazardous.)
Taste and adjust seasonings if necessary. Let simmer for another 20-30 minutes. If desired, garnish servings with cheese and sour cream.