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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
If blending the soup in a countertop blender, use small batches and follow its instructions for warm liquids.
Adapted from Alexa Weibel, NYT Cooking.
