Easy Fresh Tomato and Serrano Soup

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

3 pounds of fresh tomatoes, cored and quartered
1 – 3 shallots, whole
1 tablespoon minced garlic
1 tablespoon dried basil leaves
½ teaspoon celery seed
1 teaspoon salt
½ teaspoon ground black pepper
1 (10.5 ounce) can cream of celery soup
½ cup water
3 serrano chili peppers, sliced
Garnish:
2 slices cooked bacon, crumbled (for garnish) (optional)
1 green onion, sliced (for garnish) (optional)

Instructions:

Serves: 4-6

Wash, rinse and core 3 pounds of fresh off the vine tomatoes. Quarter and add to a stockpot. Add whole, peeled shallot and minced garlic. Cook on medium-high until tomato softens (about 10 minutes). Using an immersion blender, cream ingredients together until smooth.

Add all remaining ingredients up to serrano chilis and simmer an additional 20 minutes over medium-low to medium heat.

Serve in bowls topped with crumbled bacon and green onion.

From inspirationkitchen.com