Tomatador and Smokey Honey Habanero Charred Tomato Soup
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
When we asked Chef Tony Reed to create a recipe featuring one of 2025’s hottest trends—bold, charred flavors—he didn’t hesitate: Charred Tomato Soup. With the smoky sweetness of Tomatador and the fiery kick of Smoky Honey Habanero, this healthy weeknight soup packs intense flavor into every bite. Smoky, sweet, and just the right amount of heat—it’s a bowl you’ll crave again and again.
Author:Chef Tony Reed
Ingredients
-
1 Tbsp Spiceology Tomatador Blend
-
2 tsp Smoky Honey Habanero Blend
-
1 Tbsp olive oil
-
1 yellow onion, small dice
-
2 Tbsp minced garlic
-
14 oz Bianco DiNapoli fire roasted tomatoes
-
1 cup chicken stock
-
Basil
-
Salt (to taste)
-
Pepper (to taste)
-
Ricotta (dollop)
-
Olive oil
GARNISH
Directions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the garlic and cook until fragrant, about 1 minute.
Sprinkle the Spiceology Smoky Honey Habanero and Tomatador blends over the onion and garlic. Stir until fragrant.
Add the Bianco DiNapoli fire-roasted tomatoes (with juice) and chicken stock and stir to combine.
Bring the mixture to a gentle simmer and let it cook for 20 minutes, stirring occasionally.
Use a blender or an immersion blender to puree the soup until smooth. (for a rustic texture, blend only partially.)
Taste and add salt and pepper to taste.
Garnish with chopped basil, olive oil and a dollop of ricotta. Serve with toasted bread.
Recipe Video
Recipe Note
Sure you can char your own tomatoes but a high quality fire-roasted canned tomato tastes great too.