I love the little cans of chipotles in adobo. I do. But every time I buy one I’m reminded that they may be the reason that phrases like – a little goes a long way – were created. I can never seem to find use for more than one pepper out of the can at a time.
My point being, I have another chipotle recipe to share. So here’s to hoping you like things spicy!
We went to a cookout last weekend and it allowed me the opportunity for some tomato gawking. Some friends of ours have a few gorgeous heirloom plants that were absolutely loaded these guys.
They barely got the offer to send some home with us out of their mouths before I shouted – yes! I never turn down fresh produce. Never.
Once I got them home, and after wondering what to do with a half can of chipotles in the fridge, I couldn’t get my mind off of soup. I also had some of these gorgeous onions from the farmers market that I thought would make a nice addition.
Okay, so in general, soup doesn’t always excite me, but there is something about homemade tomato soup that I love. I’ve made a few different versions over the years (including a Beer Cheese Tomato Soup), but I never seem to tire of it.
Especially not this time of year when I spend a large majority of my time thinking ahead to chilly weather, sweaters, pumpkins and cider.
When I cook with fresh tomatoes, I rarely ever peel them. With this soup, my immersion blender took care of the well-cooked peels and easily blended them into a thick soup. But feel free to blanch and peel the tomatoes before chopping them and adding them to the soup pot.
Regardless of how you choose to make it, on thing is for sure. This soup is spicy. So be sure to save it for a time when you are ready for some heat.
Chipotle Tomato Soup
Makes: 2 to 3 servings
1 tbsp olive oil
1/4 diced red onion
2 cloves garlic, minced
1 1/2 lb. tomatoes, chopped
2 chipotle peppers, chopped
1/2 tsp dried oregano
1/2 cup vegetable or chicken stock
1 tsp fine ground sea salt
Heat the oil in a medium soup pot over medium-high. Add the onions and garlic and cook for 2 minutes.
Add the tomatoes and cook, stirring often, for 5 minutes. Stir in the chipotle pepper and oregano and cook 1 more minute.
Remove the soup from the heat and use an immersion blender to puree until smooth. You can also transfer the soup to a blender to puree it.
Turn the soup to low heat and stir in the stock and salt. (Add more stock if you prefer a thinner soup.) Cook 2 to 3 more minutes until heated through.
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