Creamy Chipotle Tomato Soup Recipes

CREAMY CHIPOTLE TOMATO BISQUE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
• Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
• Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

CREAMY TOMATO CHIPOTLE SOUP

Steps:

• Preheat Oven to 400°F and line baking sheet with foil.
• Put tomatoes on pan skin side down, drizzle with olive oil and sprinkle with salt.
• Cut tops off the garlic, drizzle with olive oil and wrap in foil.
• Roast tomatoes and garlic in oven for 50 - 60 minutes (till tomatoes are.
• brown on the bottom and the garlic is soft).
• Blend tomatoes, chipotle peppers and canned tomatoesin blender or with hand blender in pot.
• Squish in roasted garlic and blend.
• In pot add in stock and vinegar. Heat.
• Add in cream, season and serve.

CHILLED TOMATO SOUP WITH CHIPOTLE CREAM

Steps:

• Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, purée soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.
• Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
• Divide soup among 6 bowls. Drizzle generously with chipotle cream.