Pat: This is our kind of tomato soup—it has plenty of attitude! A double dose of heat (crushed red-pepper flakes and chipotle-pepper purée) gives it a smoky undertone; a garnish of avocado relish balances the flavors and provides an appealing texture. This soup is delicious with hot cornbread or grilled ham-and-cheese sandwiches.

　　

Ingredients

serves 8

　　2 tablespoons olive oil

　　1 medium onion, finely chopped

　　2 celery stalks, finely chopped

　　2 carrots, peeled, finely chopped

　　3 garlic cloves, minced

　　2 teaspoons fresh thyme leaves, finely chopped

　　1/2 teaspoon dried crushed red-pepper flakes

　　Kosher salt

　　Two 28-ounce cans peeled plum tomatoes with juice

　　6 cups chicken broth

　　2 bay leaves

　　2 tablespoons chopped chipotle peppers in adobo sauce

　　1 to 2 teaspoons sherry-wine vinegar

　　Freshly ground black pepper

　　

Avocado Relish

1 large avocado, peeled, pitted, and diced

　　1/2 small red onion, finely chopped

　　1/2 seedless cucumber, peeled and chopped

　　1/3 cup chopped fresh cilantro leaves

　　1 serrano chile, seeded and finely chopped

　　2 tablespoons fresh lime juice

　　Kosher salt

　　

Step 1

Heat the olive oil in a large, heavy pot over medium heat. Add the onion, celery, carrots, garlic, thyme, red-pepper flakes, and a pinch of salt, and cook, stirring, until the ingredients are fragrant and tender, about 5 minutes. Add the tomatoes, broth, and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes.

　　

Step 2

Meanwhile, make the avocado relish. Combine the avocado, red onion, cucumber, cilantro, serrano chile, lime juice, and a generous sprinkling of salt in a medium bowl. Taste for seasonings, and add more salt or lime as desired.

　　

Step 3

After the soup has simmered, discard the bay leaves and stir in the chipotle peppers and vinegar. Working in batches, purée the soup in a blender or a food processor and return it to the pot. Season the purée with additional salt and freshly ground black pepper to taste, and serve each portion garnished with a few tablespoons of the avocado relish.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.