low-cost, soups, vegetarian

Southwestern Tomato Soup

SouthwesternTomato Soup
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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!

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Southwestern Tomato Soup

Course: Soup
Cuisine: American, Tex-Mex
Keyword: soup, tomato soup, vegetarian soup
Servings: 10 people

Equipment

  • Dutch oven or other large pot
  • Immersion (stick) blender

Ingredients

  • 2 onions roughly chopped
  • 3 cloves garlic grated
  • ½ red bell pepper chopped
  • 3 tsp cumin
  • 2 tsp chili powder
  • 1 pinch cayenne
  • Kosher salt
  • 2 large cans crushed tomatoes 28 oz. cans
  • 68 oz vegetable stock
Toppings As Desired
  • Shredded cheese
  • Sour cream

Instructions

  • 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. Cook until they begin to soften, stirring occasionally.
  • 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.)
  • Serve and top with shredded cheese and sour cream as desired.

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