Soups & Stewscreativecanning5.0
Southwest Tomato Soup
Southwest tomato soup makes a warm and comforting bowl of soup with a bit more character than traditional tomato soup. Roasted hatch chilis adds a smokey heat that works wonderfully in this unique tomato soup recipe.
👥 12 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●griddle
- ●bowl
- ●dutch oven
- ●oven
- ●pot
- ●blender
📝 Preparation Steps
1
Toast and Soak the Chiles
2
Start by rinsing any dirt off the dried New Mexican chiles and patting them dry with a paper towel. Toast the chiles on a very hot griddle or in a skillet for 8 to ⏱️ 10 seconds on each side until they puff up and blister, taking care not to burn them.
3
Once they are cool enough to handle, remove the stems and seeds, tear them into large pieces, and place them in a medium bowl.
4
Pour the boiling water over the chiles and let them soak for about ⏱️ 20 minutes to soften. Don't discard the soaking liquid, you will need it in the soup.
boiling water2 cups
5
Make the Soup
6
In a large Dutch oven, heat the olive oil over medium-high heat. Add the minced garlic and saute for ⏱️ 30 seconds until fragrant.
olive oil1 Tbsp
7
Stir in the chopped onions, cover, and cook for about ⏱️ 10 minutes, stirring occasionally. Once the onions start to soften, uncover the pot and continue cooking, stirring often, for another 5 to ⏱️ 10 minutes until the onions are a rich caramel color.
8
Stir in the diced tomatoes, broth, brown sugar, chili powder, salt, cumin, ground red pepper, and the softened chiles, along with the reserved soaking liquid. Once everything is well combined, remove the pot from the heat and let the flavors meld for a minute or two.
chili powder2 Tbspsalt2 tspground cumin2 tspground red pepper1 tsp
9
Transfer the mixture in batches to a blender and blend until smooth (you can also use an immersion blender directly in the pot). Return the pureed soup to the Dutch oven.
10
Bring it to a boil over medium-high heat, then reduce the heat to low and let the soup simmer uncovered for 15 to ⏱️ 20 minutes. Stir occasionally, and as the soup simmers it will thicken and darken in color. Stop when it is as thick as you like your soup. You should have about 6 to 6.5 pints.
11
Pressure Canning
12
Prepare a pressure canner and preheat it to just simmering.
13
Ladle the hot Southwest Tomato Soup into the warm jars, leaving about 1 inch of headspace. Remove any air bubbles, and wipe the jar rims clean. Place the lids on the jars and screw on the bands until they are fingertip-tight.
14
Carefully place the jars on the canner rack, making sure they aren't touching. Secure the lid on the canner, vent steam for ⏱️ 10 minutes, and then bring the pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process the jars for ⏱️ 50 minutes, adjusting pressure for your altitude as needed.
15
Once the canning time is up, turn off the heat and let the pressure in the canner return to zero and cool completely. Carefully remove the jars and let them cool on a towel on the counter.
16
Once cooled completely, check the seals on the jars, wipe any residue off, and store them in a cool, dark place. Properly canned jars can be stored for 12 to 18 months on the pantry shelf. Once opened, refrigerate and consume within a few days.
Nutrition Facts
calories
105 kcal
fat Content
2 g
serving Size
1 cup
fiber Content
3 g
sugar Content
16 g
sodium Content
903 mg
protein Content
2 g
carbohydrate Content
23 g
saturated Fat Content
0.3 g
unsaturated Fat Content
1.3 g
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