Campbell Gardens

Candied Jalapeños & Candied Habaneros

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Zippy Tomato Soup




  • 2 (28 oz.) cans of whole tomatoes (San Marzano) with juice
  • 2 shallots, finely minced
  • 2 cloves garlic, roasted in foil for about 20 minutes, then peel and mince
  • Campbell’s Candied Jalapeños – Habaneros, chopped (add to taste)
  • 4 oz. unsalted butter
  • 1 cup heavy cream
  • salt & pepper to taste


Cook shallots in a deep saucepan with butter until softened but not brown.  Add tomatoes, garlic, Candied Jalapeños-Habaneros, salt, pepper and simmer 15-20 minutes.  Blend thoroughly in a blender until smooth.  Pour back into saucepan and add cream, heat and serve.

This recipe also works well with our Candied Jalapeños.  This is a nice change from a “can of soup” and so easy to fix.  Just add a grilled cheese sandwich and you have a quick lunch for those busy days.