Spiked and Spicy Tomato Soup

“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.”
READY IN:
50mins
SERVES:
6
UNITS:
US

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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