Spiked and Spicy Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
1 red onion, finely chopped |
1 jalapeno pepper, seeded, and finely chopped |
1 teaspoon cumin |
1 teaspoon garlic powder |
1 1/2 tablespoons kahlua |
3 cups grape tomatoes, quartered |
4 cups chicken broth |
salt and pepper |
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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