Quick Spicy Tomato Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Quick Spicy Tomato Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Quick Spicy Tomato Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 red bell pepper, cut into 1 inch
• pieces
• 1 onion, sliced into rings
• 1 quart chicken stock
• 1 (10.75 ounce) can condensed
• tomato soup
• 1 (10 ounce) can diced tomatoes
• with green chile peppers
• 1 (6 ounce) can black olives,
• drained and chopped
• salt and pepper to taste
• 1/4 tablespoon garlic powder
• 1 teaspoon hot pepper sauce

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large stock pot, cook and stir red bell pepper strips and onion slices in a little oil until soft but not brown

Step 2: Technique & Execution

Stir in chicken stock and about 1/2 can condensed cream of tomato soup, stewed tomatoes with chilies, olives, salt, pepper, garlic powder, parsley, and hot pepper sauce if desired

Step 3: Technique & Execution

Ladle hot soup into bowls over broken tortilla chips

Step 4: Technique & Execution

Serve with shredded cheese and dollops of sour cream.