Pecan Soup Recipe

Name: Pecan Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 teaspoon vegetable oil; 1 large garlic clove, crushed; 8 ounces (2 cups) shelled pecans; 1 1/4-inch-thick slice of round country bread; 4 large plum tomatoes, quartered; 4 chipotle chilies in adobo, or to taste (available in most large supermarkets); 7 cups milk; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 6 pecan halves, for garnish

Servings: persons

4 tablespoons unsalted butter
1 teaspoon vegetable oil
1 large garlic clove, crushed
8 ounces (2 cups) shelled pecans
1 1/4-inch-thick slice of round country bread
4 large plum tomatoes, quartered
4 chipotle chilies in adobo, or to taste (available in most large supermarkets)
7 cups milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 pecan halves, for garnish

1
In a large pot, melt butter in oil over medium heat.
2
Add garlic, pecans and bread.
3
Cook about 5 minutes, stirring occasionally and turning garlic and bread once, until garlic is fragrant and bread is golden.
4
Transfer half the pecan mixture, half the tomatoes, half the chilies and 1 1/2 cups milk to a blender.
5
Puree until smooth.
6
Repeat with remaining pecan mixture, tomatoes, chilies and 1 1/2 cups milk.
7
Pour mixture back into pot, along with remaining milk, salt and pepper.
8
Bring to a boil, then simmer about 3 minutes.
9
Serve hot, garnishing each bowl with a pecan half.

1857

kcal

Calories

174

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 teaspoon vegetable oil, 1 large garlic clove, crushed, 8 ounces (2 cups) shelled pecans, and more.

Yes, Pecan Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pecan Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions