Soup
Smoky Tomato Soup with Ancho Chile
Ancho chile and smoked paprika add depth to a smooth tomato soup finished with crema and chives.
- Yield
- 4 servings
Serving ideas
Top with crema and chives. Serve with grilled cheese if desired.
Ingredients
See the ingredient checklist
- 1/2 cup unsalted butter
- 1 large yellow onion, minced
- salt and black pepper, to taste
- 2 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp smoked paprika
- 3 tbsp all-purpose flour
- 2 cans whole peeled tomatoes, 28 oz each, with their juices
- 3 cups chicken stock
- 8 sprigs fresh thyme
- 2 tbsp sugar
- 1 dried ancho chile
- crema, or sour cream thinned with water, for serving
- chives, optional, for serving
Before you cook
If blending the soup in a countertop blender, use small batches and follow its instructions for warm liquids.
How to make Smoky Tomato Soup with Ancho Chile
Melt the butter in a large pot over medium. Cook the onion with salt and pepper for about 8 minutes, until soft. Add garlic, red pepper and paprika and stir for a minute.
Sprinkle in the flour and stir for about 2 minutes. Add the tomatoes, crushing them as they go in, then add their juices, the stock, thyme, sugar and whole ancho.
Bring to a simmer. Lower the heat, partially cover and cook for about 45 minutes, stirring occasionally.
Remove the thyme and ancho. Blend the soup until smooth and adjust the seasoning. For more heat, blend in a little of the ancho after removing its stem and seeds.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Smoky Tomato Soup with Ancho Chile
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
½ cup unsalted butter- 1 large yellow onion minced
- salt and black pepper to taste
- 2 cloves garlic minced
- ½ tsp crushed red pepper flakes
- ½ tsp smoked paprika
- 3 tbsp all-purpose flour
- 2 cans whole peeled tomatoes 28 oz each, with their juices
- 3 cups chicken stock
- 8 sprigs fresh thyme
- 2 tbsp sugar
- 1 dried ancho chile
- crema or sour cream thinned with water, for serving
- chives optional, for serving
Instructions
- Melt the butter in a large pot over medium. Cook the onion with salt and pepper for about 8 minutes, until soft. Add garlic, red pepper and paprika and stir for a minute.
- Sprinkle in the flour and stir for about 2 minutes. Add the tomatoes, crushing them as they go in, then add their juices, the stock, thyme, sugar and whole ancho.
- Bring to a simmer. Lower the heat, partially cover and cook for about 45 minutes, stirring occasionally.
- Remove the thyme and ancho. Blend the soup until smooth and adjust the seasoning. For more heat, blend in a little of the ancho after removing its stem and seeds.
Notes
Tried this recipe?
Let us know how it was!Similar Recipes
Creamy Crab and Shrimp Bisque
Crab and cooked shrimp in a creamy, lightly thickened seafood broth with tomato, paprika, and a little lemon.
Shrimp Chowder
Tender shrimp and red-skinned potatoes fill this creamy chowder, with bacon and onion adding savory flavor. A little tomato paste and fresh basil finish the bowl.
Baked Salmon with Feta and Spinach Stuffing
Thick salmon fillets hold a filling of fresh spinach, cherry tomatoes, feta, Greek yogurt, and herbs. Scallion greens and red pepper flakes finish the baked fish.
Beef Stroganoff Soup
Beef and mushrooms simmer in a savory red-wine broth until the meat is tender. Egg noodles and a sour cream finish turn it into a comforting bowl of soup.
Blackened Shrimp & Grits
Blackened shrimp with paprika, herbs, and cayenne sit over creamy cheddar-Parmesan grits. A quick broth sauce brings the skillet flavors into each bowl.