Southwestern Tomato Soup
Warm up with a bold and zesty bowl of Southwestern Tomato Soup, a vibrant twist on classic tomato soup that’s packed with smoky, spicy flavors. Infused with jalapeño, red bell pepper, and fire-roasted tomatoes, this soup gets a flavor boost from aromatic spices like cumin, smoked paprika, and chili powder. Its silky texture is easily achieved with an immersion blender, and the optional addition of heavy cream lends a touch of indulgence. Top it off with crunchy tortilla strips, creamy avocado, and a sprinkle of fresh cilantro for the perfect balance of textures. Ready in just 45 minutes, this hearty and comforting soup is a crowd-pleaser that pairs beautifully with lime wedges for a tangy finish. Perfect for a cozy lunch or dinner, this recipe is ideal for lovers of Southwestern cuisine and anyone craving a satisfying, flavor-packed meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and diced
- 1 large red bell pepper, diced
- 28 ounces canned fire-roasted diced tomatoes
- 3 cups vegetable broth
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 cup heavy cream (optional)
- 0.25 cup fresh cilantro, chopped
- 1 cup tortilla strips (for garnish)
- 1 medium avocado, diced (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic, diced jalapeño, and red bell pepper, cooking for another 3 minutes.
Add the fire-roasted diced tomatoes and their juices to the pot, followed by the vegetable broth, ground cumin, smoked paprika, chili powder, sugar, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld together.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, let the soup cool slightly and use a blender, working in batches if necessary, and then return it to the pot.
Taste the soup and adjust seasoning if needed. For a creamier texture, stir in the optional heavy cream.
Ladle the soup into bowls and garnish with chopped cilantro, tortilla strips, and diced avocado.
Serve immediately with lime wedges for an extra zing. Enjoy!
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 6456 mg | 281% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 57.4 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4396 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
