Spicy Tomato Soup

A hearty, elevated take on the classic– no grilled cheese required. With a base of fire roasted tomatoes, the adobo and Aleppo peppers make a complex, spicy soup topped with roasted pumpkin seeds and a swirl of our smokey poblano crema for balance and beauty. Garnish with pepitas and fresh cilantro. Make that paste-from-a-can soup weep.

Ingredients:

2 tbsp. olive oil
1 cup white onion, finely chopped
½ cup carrots, finely chopped
½ cup celery, finely chopped
2 tbsp. garlic, minced
1 tsp. adobo powder
½ tsp. Aleppo pepper powder
½ tsp. salt
2 tbsp. pumpkin seeds, ground and roasted
½ tsp. Mexican oregano
4-5 (about half a can) chipotle peppers in adobo sauce, roughly chopped
2 ½ cups vegetable broth
2 14.5oz cans of fire roasted tomatoes
¾ cup full fat coconut milk

Instructions:

1. Prep carrots, celery, and garlic.
2. Heat a large pot over medium high heat.
3. Add olive oil and onions, and sauté until translucent (about 5-6 minutes).
4. Add in the carrots and celery, and sauté for another 5-6 minutes.
5. Add the garlic, chipotle peppers, Aleppo pepper, salt, roasted pumpkin seeds, oregano, and adobo. Cook, while stirring, for an additional 2 minutes.
6. Add the vegetable broth and tomatoes (with their juices). Stir to combine.
7. Bring the mixture to a boil, stirring occasionally. 
8. Reduce heat to medium low, cover, and let simmer for 20 minutes.
9. Remove covered pot from heat and let cool, covered, for at least 10 minutes.
10. Puree the cooled mixture with an immersion blender, or using a countertop blender. Blend until it reaches your desired consistency.
11. If using an immersion blender, slow pour in the coconut milk while blending, until the coconut milk is well incorporated.  If using a countertop blender, pour coconut milk into mixture, and pulse until well incorporated.
12. When ready to serve, reheat on the stove top on medium heat for 5-10 minutes.  Serve with Poblano Crema and top with toasted pumpkin seeds.

Serves three to four.