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Tomato Chocolate Soup
Serves 4.
Warming spices and chocolate transform this tomato soup into a memorable meal.
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Ingredients
- 1 Tbsp (15 mL) avocado oil or grapeseed oil
- 1 medium yellow onion, diced
- 2 garlic cloves, peeled and minced
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 1/4 cup (60 mL) sun-dried tomatoes, chopped
- 1/2 tsp (2 mL) kosher salt
- 1/2 tsp (2 mL) ground coriander
- 1/4 tsp (1mL) ground cayenne pepper
- 1 Tbsp (15 mL) cocoa powder, plus extra for garnish
- 1/2 cup (125 mL) white wine
- 28 oz (796 mL) can diced tomatoes
- 2 cups (500 mL) water
- 1 ripe pear, chopped
- 2 oz (57 g) unsweetened dark chocolate, finely chopped
- 1 avocado, peeled and diced, for garnish
- Chopped tomatoes for garnish (optional)
Nutrition
Per serving:
- calories 274
- protein 5 g
-
total fat
18 g
- sat. fat 6 g
-
total carbohydrates
26 g
- sugars 9 g
- fibre 9 g
- sodium 171 mg
Directions
01
In stockpot over medium-high, heat oil. Add onion and sauté until translucent, about 4 minutes. Add garlic, carrot, celery, and sun-dried tomatoes. Continue to cook, stirring often, until carrots have softened, about 5 minutes. Season with salt, coriander, ground cayenne powder, and cocoa powder. Cook for 1 minute to toast spices before adding white wine. Cook, stirring constantly, until white wine has evaporated, about 2 minutes. Stir in diced tomatoes, water, and pear. Bring soup to a simmer, reduce heat to medium-low, cover, and let soup simmer, stirring occasionally, for 30 minutes. Remove stockpot from heat and stir in unsweetened chocolate until chocolate is fully melted and well incorporated into the soup.
02
Working in batches, in blender, blend soup until smooth (immersion blender will also work). Return to clean stockpot over low heat to warm gently.
03
To serve, divide soup among serving bowls and garnish with diced avocado and tomato, then a dusting of cocoa powder, if desired. Enjoy while warm.
