Chipotle Tomato Soup

A smooth, creamy tomato soup with roasted red peppers and the smoky heat of chipotle in adobo, simmered and blended in about an hour.

Course Soup

Cuisine American

Keyword Chipotle in Adobo Sauce

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 128kcal

Ingredients

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

Instructions

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.

Notes

For more heat, add a second chipotle. Blend hot soup in batches, filling the blender or food processor no more than halfway. If you plan to freeze some, set it aside before adding the cream, and stir the cream in when you reheat.

Nutrition