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Tomato Soup Chili Base Recipe

American · Soup · 40 min total

A versatile, mildly spicy tomato soup base that can be used as a starter for chili or enjoyed on its own as a comforting soup.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and jalapeño; cook for 1 minute until fragrant.
3. Stir in tomato paste, cumin, chili powder, and smoked paprika; cook for 1 minute.
4. Add crushed tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches and blend until smooth.
6. Taste and adjust seasoning if needed. Serve hot as a soup or use as a base for chili.

Tips

• For a smoky flavor, use fire-roasted crushed tomatoes.
• Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
• To make chili, add cooked ground beef or turkey, beans, and corn to this base and simmer.

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