Jalapeño Tomato Soup

Here’s what you’ll need:

Soup:

• 1 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1 red bell pepper, roughly chopped
• 1/2 Vidalia onion, roughly chopped
• 1 (18.3 oz) jar crushed tomatoes
• 1/4 cup Yellowbird Jalapeño Hot Sauce
• 2 tbsp Italian seasoning
• 1 cup vegetable stock
• 1/4 cup heavy cream
• Pinch of salt

Toppings (optional but highly recommended):

• Pumpkin seeds
• Heavy cream
• Yellowbird Jalapeño Hot Sauce

Instructions:

1. Heat olive oil in a large pot over medium heat. Add garlic, red bell pepper, and onion, and sauté until softened and slightly browned, about 5–7 minutes.
2. Stir in crushed tomatoes, Yellowbird Jalapeño Hot Sauce, Italian seasoning, and vegetable stock.
3. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 45–55 minutes, stirring occasionally, until the vegetables are tender and flavors meld together.
4. Using an immersion blender, blend the soup until smooth and creamy.
5. Stir in heavy cream, then season with salt to taste.
6. Ladle into bowls and get creative with toppings—pumpkin seeds for crunch, a swirl of heavy cream for richness, and an extra drizzle of Yellowbird Jalapeño Hot Sauce for that spicy finish!

Extra points (and extra deliciousness) if you serve it up with  Jalapeño Cornbread.