Nana often pairs her soups with sandwiches. For this soup, she likes a grilled cheese sandwich made with pumpernickel and provolone cheese. It is also delicious with a grilled cheese made using jalapeno pimento cheese and Aunt Alisa’s Jalapeno Cheddar Bread.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 jalapeno, chopped
- 1 teaspoon crushed garlic
- 3 – 14.5-ounce cans diced tomatoes
- 1 – 14.5-ounce can chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon pepper
- ½ teaspoon baking soda
- ¾ cup heavy cream
- 2 teaspoon corn starch mixed with ¼ cup water
- 1 tablespoon fresh basil
Instructions
- Melt butter and olive oil in a 4-quart pot over medium heat; add onions and jalapeno. Sauté until onions are translucent. Add garlic and sauté one minute longer. Add tomatoes, chicken broth, and spices (garlic powder, cumin, and pepper).
- Using an emersion blender, puree mixture in pot. Bring to a boil. Add baking soda. Mixture will bubble as the soda reacts with the acid in the tomatoes. This process neutralizes the acid and will keep the cream from curdling when added.
- After bubbles begin to subside, add cream. Bring to a boil. Add corn starch mixture to soup. Simmer until soup thickens slightly. Salt and pepper to taste.
- Before serving stir in basil. 1 tablespoon dried basil can be substituted for fresh basil.
