- 2 tablespoon butter
- 1 medium yellow onion, chopped
- 1 chopped jalapeno, chopped including seeds
- 2 garlic cloves, chopped
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon of pepper
- 1 (28 oz) cans whole tomatoes in juice (preferably organic)
- 1 cup reduced-sodium chicken broth (8 fl oz)
- 1/4 – 1/2 teaspoon salt, plus more to taste
- cilantro (optional)
- cheddar cheese (optional)
- Add olive oil to a large pot. Heat the pot on medium heat until the oil is shimmering. Add onions, jalapenos, garlic, and cook until they are soft and the onions are a little translucent, about 5-7 minutes.
- Add smoked paprika and pepper to the pot and cook for another minute.
- Then add canned tomatoes and chicken broth. With the back of a wooden spoon, gently smash the tomatoes to break them up slightly. Bring the soup to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
- Remove the soup from the heat and let it cool. Then, using an immersion blender, blend the soup till it’s smooth. If you are using a regular blender, make sure the soup has cooled down and carefully pour into a blender, only filling 3/4 of the way full. When blending, make sure to not close the cap all the way, or the pressure from the hot air will make the cap fly off.
- Salt to taste. Start with 1/4 teaspoon and add more if needed.
- Serving Size: 1 Cup
- Calories: 85
- Fat: 4g
- Carbohydrates: 7g
- Protein: 2g