|
Get creative with the garnishes! | | | |
|
Roasted garlic and red peppers for the soup - roasted sweet corn would be a great addition too! |
|
Serve with plenty of warm tortillas! |
Fire-Roasted Tomato & Chipotle Pepper Soup
-
3-4 roasted red peppers, peeled and cleaned
-
2 28
ounce cans
whole fire-roasted tomatoes
-
1 14 1/2
ounce can
chicken broth
-
1
chipotle chile in adobo sauce, chopped
-
Additions & garnishes: avocado, sour cream, cilantro, black beans, fried tortilla strips, shredded chicken, side of grilled cheese, pickled jalapenos
- In a medium to large size stock pot, saute onion in olive oil until translucent.
- Put all ingredients into a blender (except for the garnishes, naturally!) and puree until smooth.
- Pour soup into stock pot and heat to desired temperature. You can also serve this chilled, it is delicious either way.
- Ladle into soup bowls and garnish as desired!
Comrade Von Pussycat
No comments:
Post a Comment
I'd love to hear from you!