Chili-Tomato Soup
Chunky chili-tomato soup with whole simmered potatoes, fresh tomatoes, yellow onions, and a kick of green and red chili. Naturally vegan, gluten-free, deeply rustic.
YIELD
12 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsA rustic, peasant-style tomato soup that earns its spice from fresh chili verde and a bit of crushed red chili stirred in toward the end. Whole potatoes simmer alongside the tomatoes and yellow onions, then get cut into chunks halfway through cooking. The result is a thick, brothy bowl with substantial chunks rather than a smooth puree.
The technique is unusual but smart: cooking the potatoes whole first prevents them from breaking down and turning the soup starchy. Once they’re tender but still firm, you cut them into bite-sized pieces so they hold their shape through the rest of the simmer.
Fresh tomatoes peeled and seeded provide the bulk of the body, while 2½ quarts of tomato juice carries the depth. To peel tomatoes easily, score an X on the bottom of each, dunk in boiling water for 30 seconds, and the skins slip right off.
The two chilies layer differently. Sliced fresh green chili adds vegetal heat and bright pepper flavor; crushed red chili brings a slow-burn warmth in the background. Adjust both to taste.
Naturally vegan, gluten-free, dairy-free, and low in fat. The kind of soup that tastes virtuous without feeling like a sacrifice.
Kitchen Tips
- Use ripe in-season tomatoes for the best flavor; off-season, a good canned San Marzano works.
- Don’t skip seeding the tomatoes; the seeds add bitterness over a long simmer.
- Salt at the end so you can adjust after the tomato juice reduces.
- Pairs beautifully with crusty bread or grilled cheese for dunking.
- Stores up to 5 days refrigerated; flavor improves overnight.
Variations
- Add canned cannellini or kidney beans for extra protein and heft.
- Stir in fresh basil or oregano at the end for an Italian lean.
- Top with grated parmesan or a swirl of olive oil at the table.
Ingredients
Directions
Peel and seed the tomatoes by cutting them into quarters and shaking out the seeds.
Chop them coarsely. Peel the potatoes and peel and slice the onions.
Place the chopped tomatoes, whole potatoes, and sliced onions in the bottom of a heavy soup kettle, add the juice and simmer, covered, until the potatoes are soft teaspoon by not mushy, approximately 1 hour.
Cut the potatoes into small chunks.
Slice the chili verde pepper and add it to the soup, together with the crushed red chili pepper, the parsley, and salt.
Simmer for 25 minutes, covered, until the peppers are soft.
Serve piping hot.
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