In a large pot over low heat, add in the olive oil. You want just enough heat to start caramelizing the onions and garlic well, which will take about 45 minutes. Stir occasionally to avoid burning.
As the onions and garlic become translucent and fragrant, it’s time to introduce the flavor bombs. Add in the whole peeled tomatoes, guajillo chile, and chicken stock. You’ll want to simmer this mix over low heat for about 25 to 30 minutes. This will allow the flavors to meld beautifully.
After the simmering time, carefully remove the guajillo chile from the pot. It has done its job of infusing the soup with warmth. Now, it’s time to puree the soup until completely smooth. You can use an immersion blender or transfer it to a standard blender in batches—just be careful, as it will be hot!
Return the pureed soup back to the pot along with the guajillo chile for a final touch. Season it with sea salt and pepper to taste. Stir well and let it simmer for a few more minutes.
Once everything is well combined, it’s time to serve! Ladle the hot soup into bowls and set out an array of toppings for everyone to enjoy. I love adding avocado, Mexican crema, cilantro leaves, cooked shredded chicken, and fried tortillas. The combination is utterly delightful!
