Spicy Pecan Soup

Spicy Pecan Soup

9 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
ArtistColumbus
Recipe by  ArtistColumbus

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 cups soup

Directions

  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.

Share It

Reviews (9)

Rate This Recipe
Rebecca Stacey
4

Rebecca Stacey

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 first, and it is divine! I used sea salt on the pecans as they roasted, and then used the sea salt from the pan to season the soup when it was done. Thank you for the recipe, I will certainly make this again and again!!

nuttycat22
4

nuttycat22

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 to try toasting them and see if that helps.

KymInNM
4

KymInNM

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 and coconut milk (my standard sub for cream); otherwise I followed the recipe exactly. I'd probably try this again and use a tomato rather than paste--or omit it altogether. A dried chipotle would add an interesting smokiness.

More Reviews

Similar Recipes

Spicy Sweet Potato and Coconut Soup
(165)

Spicy Sweet Potato and Coconut Soup

Spicy Sweet Potato Soup
(165)

Spicy Sweet Potato Soup

Spicy Red Bell Pepper Soup
(43)

Spicy Red Bell Pepper Soup

Spicy Bean with Bacon Soup
(34)

Spicy Bean with Bacon Soup

Spicy Cucumber Soup
(28)

Spicy Cucumber Soup

Spicy Chicken Curry Soup
(21)

Spicy Chicken Curry Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 603 cal
  • 30%
  • Fat
  • 60.4 g
  • 93%
  • Carbs
  • 15.8 g
  • 5%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spicy Sweet Potato Soup

>

next recipe:

Spicy Red Bell Pepper Soup