Prep 25 mins
Cook 35 mins
The Neely's say this is their kind of soup-it has plenty of atitude! A little heat gives it a smoky undertone and a garnish of avocado relish balances the flavors! Serve with cornbread or a grilled cheese sandwich. From Down Home with the Neely's cookbook.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 celery ribs, finely chopped
- 2 carrots, peeled, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves, finely chopped (or 1/2 tsp. dried)
- 1⁄4-1⁄2 teaspoon dried crushed red pepper flakes
- kosher salt
- 2 (28 ounce) canspeeled plum tomatoes with juice
- 6 cups vegetable broth (or chicken broth)
- 2 bay leaves
- 1⁄2-2 tablespoon chopped chipotle chile in adobo
- 1 -2 teaspoon sherry wine vinegar
- fresh ground black pepper
- 1 large avocado, peeled, pitted, diced
- 1⁄2 small red onion, finely chopped
- 1⁄2 seedless cucumber, peeled and chopped (or remove the seeds from a regular cucumber and chop)
- 1⁄3 cup chopped fresh cilantro leaves (or parsley leaves)
- 1 serrano chili, seeded and finely chopped (optional, depending on your heat tolerance)
- 2 tablespoons fresh lime juice
- kosher salt
- Heat the olive oil in a large heavy pot over medium heat. Add the onion, celery, carrots, garlic, thyme, red pepper flakes, and a pinch of salt. Cook, stirring, until the ingredients are fragrant and tender, about 5 minutes. Add the tomatoes, broth, and bay leaves, and bring to a boil. Reduce heat to low, and simmer 30 minutes.
- Meanwhile, make the avocado relish:.
- Combine the avocado, red onion, cucumber, cilantro(or parsley), serrano chile(if using), lime juice, and a generous sprinkling of salt in a bowl. Taste for seasonings, and add more salt or lime if you like.
- After the soup has simmered, remove bay leaves and stir in the chipotle peppers and vinegar. Working in batches, puree the soup in a blender or food processor and return it to the pot.
- Season the puree with more salt and freshly ground black pepper to taste, and serve each portion garnished with a few tablespoons of the avocado relish. Enjoy!
What a delicious spin on tomato soup! I enjoyed the heat and spice the chipotle in adobo added. The avocado relish is the perfect, cool counterbalance. This recipe makes a lot of soup! I had enough for several lunches and was able to freeze the rest. Thank you for a tasty spin!