Spiked and Spicy Tomato Soup

READY IN: 50mins
Recipe by Studentchef

Jalapeño peppers are one of the hotter peppers. In order to decrease the heat, scoop out the seeds, as they contain a lot more heat than the rest of the pepper. Also, this was originally a carrot and tomato soup, but unfortunately, that did not work out, so I tried it with the grape tomatoes and it worked out much better. This is easily refrigerated and reheatable.

Top Review by Leggy Peggy

This soup is tasty, easy-to-make and has a lot of potential. The cumin is a perfect addition. The Kahlua leaves an overpowering aftertaste, so I'd cut it back to a teaspoon. Also, the jalapeno didn't give the spice I expected. I used one (seeded), but think I could have used two and maybe even left some of the seeds in. It does refrigerate and reheat well, but we only got four -- not six -- serves from it. Thanks studentchef for a great effort.

Ingredients Nutrition

Directions

  1. In a soup pot or other big pot sauté the red onion for 5 minutes, in medium heat. Add jalapeño pepper and sauté for another 2-3 minutes.
  2. Add the cumin, garlic powder and Kahlua and stir well, making sure the Kahlua does not dissolve completely, for about 1 minute.
  3. Add tomatoes, chicken broth, and salt and pepper and bring to a boil. Decrease heat to low and let simmer for 25 – 30 minutes.

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