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
Servings: 10 people
- 2 onions roughly chopped
- 3 cloves garlic grated
- ½ red bell pepper chopped
- 3 tsp ground 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
- 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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