Smoked Tomato Soup

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a stock pot, saute onion, garlic, and thyme in olive oil over medium heat until onions are translucent.
  • Stir in smoked tomatoes and canned tomatoes.
  • Stir in some salt to taste.
  • Simmer until tomatoes render their juices.
  • Stir in chicken broth and Mexican hot sauce to taste.
  • Simmer another few minutes.
  • Add more salt to taste (if necessary).
  • Stir in blue cheese until all melted.
  • Cool soup and puree in a blender. If the soup is too warm the steam will build up in the blender and explode.
  • Return to stock pot, stir in heavy cream, and serve when hot.
  • Stirring in the cream is the final step before serving as the cream can curdle if added too early.
  • The base (soup without cream) can be refridgerated for future use. Just add cream and warm before serving.
  • Garnish with a sprig or two of fresh cilantro before serving.
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