Rustic Datil Pepper Fire Roasted Tomato Soup with Datil Garlic Croutons
Ingredients
- 4 Tablespoons butter (1/2 stick),
- 1 large Vidalia or other sweet onion, chopped
- 3 cloves garlic, peeled and finely diced
- 1 teaspoon
Snake Bite or Venom Datil Pepper Hot Sauce - 1 teaspoon
Datil Zest Seasoning Blend - 2 cans (28 oz each) diced organic fire roasted tomatoes
- 2 cups of organic vegetable broth
- 2 cups tomato juice, no salt added or low-sodium
- 1 cup sherry, optional (get the good stuff – don’t use cooking sherry – it’s full of salt!)
- 3-4 Tablespoons sugar, optional (to cut the acidity from the tomatoes)
- 1 1/2 cups heavy cream
- 1/4 cup fresh basil leaves, chopped
Instructions
- In a large heavy pot or Dutch oven, melt the butter over medium heat. Cook the onion, stirring frequently, until soft and translucent, about 5 minutes.
Add the diced garlic, Snake Bite Datil Pepper Hot Sauce, and the Datil Zest Seasoning. Cook for 1-2 minutes, stirring constantly to prevent the garlic from browning. - Add the 2 cans of tomatoes, the vegetable broth, the tomato juice and the sherry. Simmer, uncovered for 15 to 20 minutes.
- Reduce heat to low and gently stir in the heavy cream and fresh basil leaves.
Serve with Garlicky Datil Zest Croutons (recipe follows)
Notes
Nutrition Information:
Serving: approximately 1 cup of soup | Calories: 246 (Without sugar and heavy cream, 114kcal | Total Fat: 17.6g | Saturated Fat: 11.1g | Cholesterol: 52.6mg | Sodium: 401mg | Carbohydrate: 12.3g | Fiber: 2.8g | Sugar: 8.3g | Protein: 1.7g | Vitamin A: 16% | Vitamin C: 18% | Calcium: 6% | Iron: 5% | Vitamin D: 11% | Vitamin E: 5% | Vitamin K: 4% |
