Spicy Pecan Soup

Spicy Pecan Soup

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"This creamy and rich soup is made with pecans and chipotle in adobo sauce. This is a treasured family favorite!"


1 h 10 m servings 603 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 603 kcal
  • 30%
  • Fat:
  • 60.4 g
  • 93%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
  2. Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.
  3. Set aside 2 cups of soup. Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  4. Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.
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  1. 16 Ratings


Oh bliss! I'm a definite pecan-lover, so this soup sounded like something I would like. Took the advice of KymInNM and left out tomato paste, and that of Nuttycat22 and roasted the pecans firs...

I haven't made it yet but am anxious too! After reading the recipe and the reviews it seemed to me that if you toast the Pecans, it might add a depth of flavor that you are missing. I am going ...

This was very good and easy to make, but it wasn't quite as interesting as I thought it would be. It tasted like tomato-chipotle soup; the pecans added more texture than flavor. I used veg broth...

This was okay but it lacked something I thought. The blended pecans resembled ground beef which was deceiving. Maybe I would have liked it better with meat? I'm not sure? It wasn't bad and it wa...

I got a little heavy handed on the chipotle's, so I put some sour cream on the table, but being from New Mexico, none of my guests thought it was too hot. Tasty and different. A nice company sou...

absolutely amazing!

Unique and was enjoyed by most. I will make it again.

The taste was excellent but it was watery and the peacons were an odd texture with this. I am going to strain the liquid, discard the pecans, and add cooked chicken then reheat and serve. I on...

Omg this is sitting on my stove right now and I've just taken my first taste. Delicious!! Unbelievable! When I first started making it all the family came out of their hidey holes wondering wha...