Recipe information
Make Sopa De Amor in just 45m. Chef Olea’s signature soup
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
General
Poblano Base
Soup Base
Seafood Garnish
Toppings
Preparing the Base
1. Chop the Vegetables
Begin by finely chopping 1 onion, 2 cloves of garlic, 2 medium carrots, and 2 celery stalks. Keep each vegetable separate for sequential cooking.
2. Sauté Aromatics
In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.
3. Add Carrots and Celery
Stir in the chopped carrots and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Cooking the Soup
4. Incorporate the Tomatoes and Broth
Add 1 can (14 oz) of diced tomatoes (with juice) and 4 cups of vegetable broth to the pot. Stir well to combine.
5. Season and Simmer
Season the soup with 1 teaspoon of salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes.
Finishing Touches
6. Blend for Creaminess (Optional)
For a smoother texture, use an immersion blender to puree the soup in the pot to your desired consistency, or transfer half the soup to a blender, blend until smooth, and return it to the pot.
Local Coupons
No local coupons found for this recipe's ingredients.