Description
A rich and flavorful smoky chipotle tomato soup that’s perfect for a comforting meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans (28 oz each) crushed tomatoes
- 2 cups vegetable broth
- 2 chipotle peppers in adobo sauce, chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in crushed tomatoes, vegetable broth, chipotle peppers, smoked paprika, and cumin.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream if using, season with salt and pepper.
- Serve hot and enjoy.
Notes
- Adjust the amount of chipotle peppers to control the spiciness.
- For a lighter version, skip the heavy cream.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg