Spicy Tequila-Lime Tomato Soup


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, cut into chunks
  • 4 stalks celery, cut into chunks
  • 5 cloves garlic, chopped
  • 1green bell pepper, seeded and cut into chunks
  • 2jalapeno peppers, seeded and chopped
  • ¼ cup tequila
  • 1 (28 ounce) can fire-roasted diced tomatoes
  • 2 cups vegetable stock
  • 1 (15 ounce) can crushed tomatoes
  • 1lime, juiced
  • salt and ground black pepper to taste
  • 3 tablespoons chopped cilantro
  • Directions

  • Step 1

    Heat olive oil in a large stockpot over medium heat; cook and stir onion, celery, and garlic until softened, 5 to 10 minutes. Add green bell pepper and jalapeno peppers to onion mixture; cook and stir until peppers are softened, about 5 minutes.


  • Step 2

    Pour tequila into vegetable mixture and simmer until slightly reduced, 3 to 4 minutes. Add fired-roasted tomatoes, vegetable stock, crushed tomatoes, lime juice, salt, and pepper to vegetable-tequila mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have blended, about 20 minutes. Stir cilantro into soup just before serving.

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