Ingredients:
For the Soup:
For the Soup:
- 1/2 onion, chopped
- 1 tbsp olive oil
- 1 can stewed tomatoes
- 3 roasted hatch chilis (or substitute roasted bell peppers for less spice)
- 1/2 cup water
- Salt and pepper, to taste
- Up to 3 scoops Nutra Collagen’s tomato bone broth
- 1/4 cup heavy cream
For the Crouton Sticks:
- 1 baguette, cut into strips
- Olive oil (for drizzling)
- Garlic powder, salt, and pepper (to taste)
Instructions:
Make the Crouton Sticks:
Preheat the air fryer to 375°F (190°C).
Arrange the baguette strips on a tray, drizzle with olive oil, and season with garlic powder, salt, and pepper.
Air fry for 5-7 minutes, or until golden and crispy.
Prepare the Soup Base:
Heat olive oil in a pot over medium heat. Add the chopped onion and sauté until tender and translucent.
Stir in the stewed tomatoes, roasted hatch chilis, and 1/2 cup water. Season with salt and pepper.
Simmer the mixture for 10-15 minutes to develop the flavors.
Blend and Enrich:
Use a stick blender to blend the soup until smooth.
Stir in up to 3 scoops of Nutra Collagen’s tomato bone broth for a protein boost.
Finish with Cream:
Add 1/4 cup heavy cream to the soup and heat until warmed to your desired temperature.
Serve:
Ladle the soup into bowls and serve with the crispy, garlicky crouton sticks on the side for dipping.
This nourishing, creamy tomato soup is perfect for a cozy meal. Five stars, chef kiss!
