Hot and Spicy Pecan Soup

Ingredients 0/11

Step 1

Melt the butter in a large pot over medium heat. Add the onion and garlic, cooking and stirring occasionally until they’re soft and fragrant, about 5 minutes—just be careful not to let them brown. Pour in the chicken stock, then whisk in the tomato paste, heavy cream, and lemon juice. Crank the heat up to high and bring everything to a boil.

Step 2

Once boiling, turn the heat down to medium-low and stir in the pecan pieces and chopped chipotle peppers. Let the soup simmer gently for about 30 minutes, until the pecans soften up nicely.

Step 3

Carefully ladle out about 2 cups of the soup and set it aside. Pour the rest into a blender, filling it no more than halfway. To avoid any spills, hold the lid down with a kitchen towel and start blending with a few quick pulses before blending fully until smooth. If you have an immersion blender, you can skip the transfer and blend the soup right in the pot.

Step 4

Pour the smooth soup back into the pot and stir in the reserved chunkier portion. Warm everything through over low heat, then taste and add salt as needed. Serve it up hot, sprinkled with some chopped pecans for a little extra crunch.