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    You are in: Home / Recipes / Spiked and Spicy Tomato Soup Recipe
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    Spiked and Spicy Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Studentchef's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Add the cumin, garlic powder and Kahlua and stir well, making sure the Kahlua does not dissolve completely, for about 1 minute.
    3. 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.

    Ratings & Reviews:

    • on September 21, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spiked and Spicy Tomato Soup

    Serving Size: 1 (263 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 65.6
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 517.1 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 1.2 g
    Sugars 2.8 g
    Protein 4.2 g

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