Prep 25 min total 1 hour
2 tbsp butter
1 large onion chopped
1 large garlic clove minced
2 small carrots, peeled and chopped
2 small celery stalks chopped
1 small red pepper chopped
2 tbsp tomato paste
1 tbsp lime juice
1/2 tsp sugar
1/2 tsp salt
1/4 tsp cayenne pepper ( Kent added more than this, flavour to taste)
3 cups low sodium chicken broth
795 ml can diced tomatoes
secret ingredient Kent added 1/4 cup of cream cheese.
melt butter in a large sauce pan over medium heat. Add Onion and garlic. Cook until onion is soft, 4-5 minutes. Add carrots, celery, peppers, tomato paste, lime juice, sugar, salt and cayenne. Cook until vegetables begin to soften, stirring occasionally (4-5 minutes)
add broth, diced tomatoes and juices. Bring to a boil, then reduce heat to low, simmer until vegetables are tender. about 20 minutes.
Puree in two batches in a blender until smooth, add cream cheese. Return to saucepan, set over low to keep warm.
The we realized it was Margarita Day
Funny story: I could not figure out how to get grilled cheese croutons and actually thought he would need to spread cheese between the croutons yea I know DUHHHHHH, makes so much sense afterwards.
Obviously I am two weeks late posting but better late than never right. You really need to try this soup it is awesome and add the cream cheese because it gives it the extra zip.