Tomato soup and grilled cheese sandwiches – is there a more classic combination for a chilly, winter afternoon? Fresh plum or Roma tomatoes, even if they are out-of-season, add brightness and a deeper layer of flavor that you can’t get with canned varieties alone. Southerners love their food with a little heat, so adjust your level of spiciness in this tomato soup by stirring in an extra chipotle chile or more crushed red pepper. If you have a stick blender, you can puree this spicy tomato soup right in the slow cooker; otherwise, use a traditional blender. We’ve topped our soup with homemade tortilla strips, but you can easily break up some tortilla chips you have on hand.
- 2 tablespoons olive oil
- 2 cups chopped yellow onion (from 1 large onion)
- 1 canned chipotle chile in adobo sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 6 medium garlic cloves, crushed
- 6 medium plum tomatoes, chopped (about 3 cups)
- 1 (28-oz.) can whole peeled plum tomatoes
- 2 (6-inch) corn tortillas
- 1/3 cup sour cream
- 1/4 cup fresh cilantro leaves
- Step 1
Heat olive oil in a large skillet over high. Add onion, chipotle, oregano, crushed red pepper, and garlic. Cook, stirring occasionally, until onions are translucent, 6 to 8 minutes. Place onion mixture in a 6-quart slow cooker; stir in tomatoes. Cover and cook until juices have released from fresh tomatoes and their flesh is broken down, about 4 hours on HIGH or about 8 hours on LOW.
- Step 2
While the tomato mixture is cooking, preheat oven to 350°F. Coat both sides of corn tortillas with cooking spray. Cut into 2- x 1/2-inch strips. Place in a single layer on a rimmed baking sheet. Bake in preheated oven until browned, about 10 minutes.
- Step 3
Place tomato mixture in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 1 minute. Pour soup into bowls. Top with tortilla strips, sour cream, and cilantro.