Smoky Tomato Soup
- Ready In:
- 52mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 59.14 ml olive oil
- 4 leeks, light green and white parts only, cleaned and finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 celery ribs, finely chopped
- 3 garlic cloves, minced
- 29.58 ml all-purpose flour
- 3 (1233.20 g) can fire-roasted diced tomatoes, with their juice
- 88.74 ml tomato paste
- 7.39 ml sugar, to taste
- 1182.95 ml chicken broth or 1182.95 ml vegetable broth
- 295.73 ml milk or 295.73 ml half-and-half
- 2.46 ml TABASCO® brand Chipotle Pepper Sauce, to taste
- salt
- 177.44 ml crouton, for garnish (preferably cheese or garlic)
directions
- In a medium soup pot, heat the olive oil over med-high heat.
- Add the leeks and saute for 4-5 minutes, or until softened.
- Add the carrots and celery and cook for another 4 minutes, or until they begin to soften.
- Add the garlic and cook for 1 minute, or until slightly softened.
- Sprinkle the flour over the vegetables, decrease heat to low, and continue to cook, stirring constantly, for 1 minute or until the flour is thickened and incorporated into the vegetables.
- Add the tomatoes, tomato paste, sugar, and broth; increase heat to med-high; bring to a simmer.
- Partially cover the pan, decrease heat to medium, and cook, stirring occasionally, for 15 minutes, or until the vegetables are tender and all the flavors are well blended.
- With an immersion blender, puree the soup, or if you prefer a finer texture, use a blender.
- If you want your soup totally smooth, pour it through a fine-mesh strainer after you have blended it.
- Add the milk to the soup over medium heat, stirring to combine, and cook for another minute.
- Add the chipotle sauce and season with salt.
- Ladle the soup into soup bowls and garnish each bowl with a few croutons before serving.
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