Thursday, July 16, 2015

Fire-Roasted Tomato & Chipotle Pepper Soup

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

  •   Olive oil
  • onion, chopped
  • Garlic cloves, roasted
  • 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
  1. In a medium to large size stock pot, saute onion in olive oil until translucent.
  2.  Put all ingredients into a blender (except for the garnishes, naturally!) and puree until smooth.
  3. Pour soup into stock pot and heat to desired temperature. You can also serve this chilled, it is delicious either way. 
  4. Ladle into soup bowls and garnish as desired! 
Comrade Von Pussycat

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