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Author Notes: This soup is not for the faint of heart. I am a lover of all things tomato and my husband is a lover of all things hot and acidic. I came up with this soup to make us both happy. This is still a work in progress and can be adapted to whatever you have in the kitchen. Sometimes I like to blend in an avocado or a little cream to cut the acid and heat. Also, tomatillos make a great addition (I add them with the tomatoes). This really is 2nd day soup. The soup needs to sit overnight to develop. My husband says it tastes good on the first day, but is amazing on the second and out of this world on the third. —Erin
- 1 red bell pepper
- 2 tablespoons butter or olive oil (I prefer butter)
- 1 large onion (sliced)
- 1 tablespoon cumin (ground)
- 1 teaspoon coriander (ground)
- 1 poblano pepper, sliced w/ seeds removed
- 1-2 jalapeno peppers (or other medium spicy pepper), sliced with seeds removed
- 1 habanero pepper (optional), sliced with seeds removed
- 15 large tomatoes (quartered)
- 1-1.5 cups lime juice (to taste)
- 1 bunch cilantro (fresh, chopped)
- Cream (to taste, optional)
- Avocado (optional)
- Sour cream (to serve)
- Heat oven to 500?F. Slice the red pepper in half, removing stem and seeds. Place in the oven until soft and slightly charred. I usually just put it on a piece of tin foil as opposed to a baking sheet. I start this before I do all the other prep, I leave the red pepper in the oven until I need to add it to the soup pot.
- In a large pot, melt the butter and the onions. Stir in cumin and coriander and cover with a lid to sweat the onion until it is soft and translucent.
- Stirring quickly, add the poblano, jalapeno, habanero (if using) peppers. After about 1-2 minutes add the tomatoes and charred red pepper to your pot. Quickly stir the ingredients together and cover, let simmer while covered over medium heat until tomatoes are "cooked down" (flesh should be very soft, tomato skins should be peeling away from the flesh), stirring occasionally. This will take 15-45 minutes.
- Add lime juice and cilantro. Continue to simmer for about 5 - 15 minutes (covered). Remove from heat and allow to cool. Once the pot is no longer boiling hot, blend using a hand blender until the soup is smooth (you can strain if you'd like but this is generally unnecessary, also as previously stated you can blend in cream or avocado to cut the acid, if you want to do so now would be the time). Allow to cool completely and refrigerate overnight. Can be served hot or cold (I prefer warmed). I usually serve with a spoonful of sour cream and a few avocado slices. Topping it with tortilla chips and cheese works well too!
- This recipe was entered in the contest for Your Best Spicy Recipe
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe