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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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When Texas want HOT! tomato soup! they mean HOT! Ingredients:
2 tablespoons butter |
6 cups chopped onion (about 2 large onions) |
3 garlic cloves, minced |
4 fresh jalepenos, seeded and sliced |
8 cups chicken broth |
4 1/2 pounds tomatoes, chopped (about 10 cups) |
pinch of baking soda |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
2 tablespoon chopped fresh oregano |
2 tablespoon red pepper flakes |
1 tablespoon chopped fresh thyme |
salt and freshly ground black pepper |
Directions:
1. Melt the butter in a large soup pot over low heat. Add the onion, garlic and jalapenos; saute until the onion softens, about 10 minutes.
2. Cover the pot, decrease the heat to low and cook for another 10-15 minutes, until the onion has reduced somewhat.
3. Add the chicken broth and tomatoes and bring to a boil. Decrease the heat and simmer until tomatoes are very soft, after 15 minutes.
4. Pour 4 cups of the soup into a food processor and puree until smooth. Pour the puree back into the pot and bring to a boil. Decrease the heat, add the baking soda and mix well.
5. Stir in the parsley, basil, oregano and thyme; add salt and pepper to taste. Simmer for 20 minutes.
6. Serve hot.
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