Salsa Soup

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by ozark hen, Oct 30, 2011.

  1. ozark hen

    ozark hen Living My Dream

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    Apr 4, 2007
    Mansfield, MO
    I made this while experimenting and took to it to church dinner today. I had it in a huge crockpot...it came back empty. I was afraid it would be too spicy for some folks but everyone raved about it.
    Salsa Soup

    2 diced red or yellow or orange or green peppers
    1 large onion diced
    5 cans of petite dice tomatoes
    1 large can of tomato sauce
    salt & pepper
    1 teaspoon of Thyme (dried)
    1 Tablespoon of cilantro(dried)
    1 can evaporated milk
    1 large spoonful of sliced jalapeno peppers ( I used the kind in a jar in the pickle section of the store DICED
    ½ stick of butter

    In a small amount of olive oil cook the onions and peppers unitl soft and golden. Add tomatoes, sauce, jalapeno~ and seasonings. Cook about 30 minutes.
    With a stick blender emulsify all the veggies.
    Slowly add the canned milk. Do not boil, just heat through.
    Serve with crackers of crusty bread of your choice.

    I put soup into a crockpot and keep it on warm.
     
  2. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    That would be good on a cold winter day for lunch with a grilled cheese sandwich. Do you think it would freeze ok?
     
  3. ozark hen

    ozark hen Living My Dream

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    Apr 4, 2007
    Mansfield, MO
    I would freeze it if I had any left over. I had planned just a tray of fresh veggies to take to church today but it turned cold and it was warmly welcomed. Actually, just use whatever salsa recipe you normally use and emulsify it and add milk. I has the consistency of a very thick tomato soup, leave a few chunks in it. [​IMG]
     

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