Photo: Cala
Creamy Habanero & Tomato SoupCreamy Habanero and Tomato Soup
13 ingredients
Serves 2 to 3
openrecipes
Estimated Nutrition (whole recipe, rough)
338
Calories
3g
Protein
20g
Fat
32g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- In the past, I’ve minced poblanos, jaleñpeos, and serranos. No big deal. But over the weekend, for the sake of this dream, I took on the habanero.
- I keep chipotle in adobo around at all times to use in little bits. Once you’ve opened the can, transfer it to a glass or plastic container and store in the fridge. This will keep for months.
- When you cut the habanero, I recommend wearing gloves. Otherwise the capsaicin will really stick to your hands and spice up whatever you touch…
- 3 tablespoons safflower oil (or olive oil)
- 1 medium onion, thinly sliced
- 1/2 of a habenero pepper, seeds discarded unless you’re a masochist, minced
- 1 tablespoon tomato paste
- 2 teaspoons adobo from a can of chipotle in adobo sauce (fine to use a little chopped up chile too)
- 1/2 teaspoon salt
- 1 28-ounce can whole tomatoes
- 1 cup water
- 1 1/2 teaspoons light brown sugar
- 1/4 cup cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes