Tomato-Habanero Soup
Recipe Created by Ruth Paget
When
it is rainy and cold I like spicy tomato-habanero pepper soup. I use Diablo™ Sauce from Taco Bell® to make
this soup. It is very spicy. It is a thin soup that you can drink from an
insulated, metal coffee mug.
You
will need an immersion blender to make this soup.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large, peeled, and chopped onion
-1
stemmed and chopped sweet green pepper
-1
(15-ounce) can tomato sauce
-1
(32-ounce) container chicken broth
-32
ounces water
-1/4
cup Diablo™ Sauce from Taco Bell®
Steps:
1-Sauté
onion, garlic, and green pepper in olive oil for 5 minutes in a large soup pot.
2-Add
chicken broth, tomato sauce, and water to the pot. Insert an immersion blender and pulse until
the onion and green pepper are puréed into the soup.
3-Bring
soup to a boil and let boil 15 minutes. Remove
from heat and add habanero sauce.
Serve
with guacamole, black bean dip, and chips.
Bon
Appétit!
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
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| Ruth Paget Selfie |
