Soup: United States – Fire-Roasted Tomato-Ancho Lime Soup

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

1 tbsp (15 ml) olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 1 / 2 tsp ancho chile powder
1 / 4 tsp smoked paprika
1 can (28 oz / 795 g) fire-roasted crushed tomatoes
3 cups (720 ml) low-sodium chicken or vegetable broth
1 tsp honey or brown sugar
1 bay leaf
2 tbsp (30 ml) fresh lime juice, plus more to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh cilantro
1 / 4 cup (60 ml) crema or sour cream, for serving (optional)

Instructions

Warm the olive oil in a pot over medium heat. Add the diced onion and cook until translucent and lightly golden, 5–7 minutes.
Stir in the garlic, cumin, ancho chile powder, and smoked paprika; cook 30–45 seconds until fragrant.
Add the fire-roasted tomatoes, broth, honey, and bay leaf. Bring to a simmer, then reduce heat and cook gently for 15–20 minutes.
Remove the bay leaf. Blend the soup until smooth with an immersion blender (or carefully in batches in a blender), or leave slightly chunky if preferred.
Return to low heat. Stir in the lime juice and season with salt and black pepper to taste. Adjust lime and salt for a bright, balanced finish.
Fold in the chopped cilantro. Ladle into bowls and swirl with crema or sour cream if using. Serve hot with extra lime on the side.