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!
- 3 cups chicken broth
- 3 cans whole peeled tomatoes (28-ounce cans)
- 1 jar roasted red peppers (12-ounce can)
- ¾ cup cream
- 2 yellow onions, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 chipotle pepper and 1 tablespoon adobo sauce, from chipotle in adobo sauce
- ½ teaspoon salt
- ½ 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.