April 19, 2024
Jalapeño Popper Tomato Soup
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10Prep Time Minutes
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30Total Time Minutes
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13Number of Ingredients
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4Servings
Ingredients
- 2 cans (398 mL each) Hunts Heirloom® Diced Tomatoes
- 2 tbsp (30 mL) olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 large jalapeño pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) chili powder
- 1/4 tsp (1 mL) each salt and pepper
- 4 cups (1 L) sodium-reduced chicken broth
- 1/4 cup (60 mL) pickled sliced jalapeño peppers, divided
- 4 oz (125 g) brick-style plain cream cheese, cubed
- 1 cup (250 mL) shredded Cheddar cheese, divided
- 1 cup (250 mL) croutons
Directions
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Step one
Heat 2 tbsp (30 mL) oil in large saucepan set over medium heat; cook onion, carrots, jalapeño, garlic, chili powder, salt and pepper for 5 minutes or until slightly softened. Stir in tomatoes and broth; bring to boil. Reduce heat to medium-low; cook for 10 to 15 minutes or until carrots are very tender. Stir in half of the pickled jalapeños.
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Step two
Using hand blender, purée until smooth. Reduce heat to low; whisk in cream cheese until melted. Whisk in half of the Cheddar. Remove from heat; stir until melted.
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Step three
Divide among 4 bowls. Garnish with remaining Cheddar, remaining pickled jalapeños and croutons.
Tips
Substitute crispy tortilla strips for croutons if desired.
Alternatively, garnish with thinly sliced fresh jalapeño peppers.
Alternatively, purée soup in a stand blender.
Preparation images
Jalapeño Popper Tomato Soup
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