Chipotle Tomato Soup Recipe

Chipotle Tomato Soup | fakefoodfree.com

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.

Chipotle Tomato Soup | fakefoodfree.com

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.

.Red Onions | Oakland Old Town Farmers Market | fakefoodfree.com

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.

Chipotle Tomato Soup | fakefoodfree.com

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

INGREDIENTS
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

PREP

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.

 

Chipotle Tomato Soup | fakefoodfree.com

 

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Comments

  1. says

    Ah heirlooms make the best soups and sauces! With chipotles, I have started blending up the whole can and then freeze what I don’t use, shaping it into a log. Then I just slice off how much I need the next time I use it. I finally started doing this after I kept tossing out so many chipotles!

    • Lori says

      What a great idea! I’ve frozen them before, but they were a mess to thaw out by the pepper. Blending them up first sounds like it would work well! Thanks for sharing! You should blog about that tip. :)

  2. says

    As a lover of all things spicy and all things summer tomato, I am definitely into this soup! Going on the menu this weekend. We need some quick and easy meals in light of all this moving craziness!

  3. says

    This looks so good and I agree with you, chipotles and tomato paste always challenge me with leftovers! I really like Andrea’s idea of blending then freezing them into a log! That sounds like a perfect solution. Another blogger friend suggested freezing tomato paste one tablespoon at a time wrapped in plastic wrap!

    • Lori says

      Thanks, Tracey! Oh, tomato paste is another one! I’ve used the tubes lately which has helped, but I still find I don’t get around to using it up. I’m going to have to try all these tips!

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