Southwest Tomato Soup

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Southwest tomato soup makes a warm and comforting bowl of soup with a bit more character than traditional tomato soup.  Roasted hatch chilis adds a smokey heat that works wonderfully in this unique tomato soup recipe.

When we first made Ball Canning’s Enchilada Sauce, we couldn’t help but notice how much it resembled a wonderfully rich and flavorful tomato soup with a zesty kick, thanks to the addition of Hatch green chiles. My husband had the brilliant idea to thin out a jar of the sauce with some broth, turning it into a quick and delicious soup. It was such a hit that we decided to tweak the original recipe into a full-on Southwest Tomato Soup!

We’ve modified the recipe just enough to make a soup warm and comforting, like classic tomato soup, with just enough heat to keep things interesting.

This Southwest Tomato Soup is perfect for cozy nights, and by pressure canning it, you can keep a few pints of it on your pantry shelf ready for when you need a warm, satisfying bowl in minutes. Whether you’re enjoying it on its own, or with a dollop of sour cream, cheese, and some tortilla strips, it’s a southwestern twist on a classic comfort food.

Ingredients for Southwest Tomato Soup

This modified version of Ball Canning’s Enchilada Sauce turns into a perfect Southwest Tomato Soup with the simple addition of broth. It yields about 10 pints and is easy to prepare in advance. Here’s what you’ll need:

• 12 dried New Mexican chile peppers (about 4 ounces)
• 2 cups boiling water
• 4 garlic cloves, minced
• 1 Tbsp olive oil
• 5 cups coarsely chopped onion (about 4 large onions)
• 6 cups canned diced tomatoes
• 1 quart vegetable or chicken broth (or more, for a thinner soup)
• 1/2 cup firmly packed dark brown sugar (optional, or adjust to taste)
• 2 Tbsp chili powder
• 2 tsp salt
• 2 tsp ground cumin
• 1 tsp ground red pepper

How to Make Southwest Tomato Soup

Start by rinsing any dirt off the dried New Mexican chiles and patting them dry with a paper towel. Heat a griddle or large skillet on high and toast the chiles for about 8-10 seconds on each side, just enough for them to puff up and blister—be careful not to burn them, as this could make the soup taste bitter. Once they’ve cooled enough to handle, remove the stems and seeds, tear the chiles into large pieces, and place them in a medium-sized bowl. Pour 2 cups of boiling water over the chiles, allowing them to soak for around 20 minutes until they’re softened. Be sure to save 1 cup of the soaking liquid for later use.

Next, heat the olive oil in a large Dutch oven over medium-high heat. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Stir in the chopped onions, cover the pot, and cook for about 10 minutes, stirring occasionally, until the onions begin to soften. Once softened, uncover the pot and continue cooking, stirring frequently, for an additional 5-10 minutes, until the onions turn a rich caramel color.

Once the onions are nicely caramelized, add the diced tomatoes, broth, brown sugar, chili powder, salt, cumin, ground red pepper, and the softened chiles along with all of the reserved soaking liquid. Stir everything together well, then remove the pot from the heat and allow the flavors to meld for a minute or two.

After the mixture has had a chance to rest, carefully transfer it in batches to a blender and blend until smooth. Alternatively, you can use an immersion blender directly in the pot. Once blended, pour the soup back into the Dutch oven, bring it to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for about 25 minutes. Stir occasionally, and as it cooks, the soup will thicken and darken in color.

While the soup is simmering, sterilize your canning jars and keep them warm. Once the soup has thickened to your liking, ladle it into the warm jars, leaving about 1 inch of headspace at the top. Use a non-metallic spatula to remove any air bubbles and wipe the rims of the jars clean. Place the lids on top and screw on the bands until they’re fingertip-tight.

Canning Southwest Tomato Soup

Now it’s time to pressure can the soup. Fill your pressure canner with about 2 inches of simmering water, around 180°F. Carefully place the jars on the canner rack, making sure they aren’t touching. Secure the lid on the canner, vent steam for 10 minutes, and then bring the pressure to 10 pounds (for a weighted-gauge canner) or 11 pounds (for a dial-gauge canner). Process the jars for 50 minutes, adjusting the pressure as needed depending on your altitude.

When the canning time is complete, turn off the heat and let the pressure return to zero. Let the canner sit for another 5 minutes before removing the lid. Carefully take the jars out and let them cool on a towel-lined counter for about 10 minutes before transferring them to a cooling rack.

Once the jars have cooled completely, check the seals and wipe off any residue. Store the sealed jars in a cool, dark place where they will stay good for 12 to 18 months. Once opened, refrigerate and consume within a few days.

Pressure Canning Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change.  Here are the altitude adjustments for pressure canning:

For dial gauge pressure canners:

• 0 to 2,000 feet in elevation – 11 lbs pressure
• 2,001 to 4,000 feet in elevation – 12 lbs pressure
• 4,001 to 6,000 feet in elevation – 13 lbs pressure
• 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

• 0 to 1,000 feet in elevation – 10 lbs pressure
• Above 1,000 feet – 15 lbs pressure

Serving Southwest Tomato Soup

When you’re ready to enjoy your Southwest Tomato Soup, simply open a jar and heat it on the stovetop. You can also add a dollop of sour cream, a sprinkle of shredded cheese, and a handful of crispy tortilla strips for an extra touch of southwestern flavor.

Tomato Soup Canning Recipes

Looking for more tomato soup canning recipes?

• Roasted Tomato Basil Soup

Soup Canning Recipes

Keep your pantry stocked with these soup canning recipes:

• Classic Vegetable Soup
• Butternut Squash and White Bean Soup