Spicy Tomato Soup with Habanero Peppers
This recipe is quick and easy, and with plenty of habanero heat. I used fresh habanero peppers here, but you can also use frozen peppers. It is a great way to incorporate those preserved peppers from the garden season.
- 2 habanero peppers, coarsely chopped
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon olive oil
- 1 cup chicken broth
- 2 cans tomato sauce (30 ounces total)
- 8 basil leaves, coarsely chopped
- 1 teaspoon minced fresh rosemary
- Salt and pepper to taste
- Heat a large pot to medium heat. Add habanero peppers and onion with olive oil and cook about 5 minutes, or until ingredients are softened.
- Add garlic and cook another minute.
- Add broth and simmer 2 minutes.
- Add tomato sauce, basil leaves and rosemary. Stir.
- Reduce heat and simmer. You can simmer 15 minutes only for a faster lunch, but the longer you simmer, the more the flavors will develop.
- Season with salt and pepper and serve.
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