Smokin’ hot tomato soup…
Just a little chipotle in adobo sauce can go a long way into fueling the fire of your traditional tomato soup. Chipotle pepper adds a delicious smoky heat, and a little extra adobo sauce provides a nice earthy undertone to the soup. For those only moderately into spicy foods, we recommend using only one chipotle, but for those with more adventurous taste buds, you could add a second for some bigger heat. Serve with crusty bread, and you have yourself a delicious and filling spicy lunch!
Chipotle Tomato Soup
- 3 cups chicken broth
- 3 cans whole peeled tomatoes 28-ounce cans
- 1 jar roasted red peppers 12-ounce can
- 3/4 cup cream
- 2 yellow onions diced
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon adobo sauce and 1 chipotle pepper from chipotle in adobo sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
In a soup pot, sauté the onions in the olive oil over medium heat, until the onions are translucent (5 to 7 minutes).
Drain the can of red peppers, then add it to the soup pot, along with the chipotle pepper, adobo sauce, salt, and pepper. Cook for an additional minute, stirring often.
Add the tomatoes with the juice into the pot. Break apart the tomatoes using a wooden spoon while continuing to stir.
Add the chicken broth and stir until all ingredients are combined. Allow the soup to reach a simmer then turn the heat to medium low and let the soup continue to simmer for 25 to 30 minutes. Stir occasionally during the soups summering.
Remove the soup from the heat, then puree the soup in a food processor until smooth (you'll likely need to do this in batches).
Put the soup back into a pot over low heat and add the cream. Stir to combine while warming up the soup, then serve.