Spicy Tomato Soup With Avocado Relish
- Reviews 1
Ready In: 1 hr
Serves: 8
Ingredients
- 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) cans peeled 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
Avocado Relish
- 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
Directions
- 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!
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