Tomato Soup With Chipotle Peppers Recipes

CREAMY CHIPOTLE TOMATO BISQUE

Creamy Chipotle Tomato Bisque image

Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.

Provided by France C

Categories Trusted Brands: Recipes and Tips Hunt's

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
½ cup onion, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
2 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce from chipotle peppers
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes with Garlic
3 cups chicken broth
¾ cup heavy cream

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.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 9.5 g, Cholesterol 61.1 mg, Fat 20.2 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 10.8 g, Sodium 426.2 mg, Sugar 1 g

TOMATO SOUP WITH CHIPOTLE PEPPERS

Tomato Soup with Chipotle Peppers image

Give tomato soup a kick of heat with chipotle peppers! This Tomato Soup with Chipotle Peppers is ready in a cinch for a spicy take on this classic soup.

Provided by My Food and Family

Categories Home

Time 35m

Yield Makes 1-1/4 qt. or 5 servings, 1 cup each.

Number Of Ingredients 7

Ingredients

1 onion, chopped
2 Tbsp. olive oil
2 cans (14-1/2 oz. each) diced tomatoes, undrained
2 carrots, chopped
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Lite Thousand Island Dressing
1 Tbsp. chopped chipotle peppers in adobo sauce

Steps:

Cook and stir onions in hot oil in large skillet until crisp-tender.
Add tomatoes, carrots and broth; mix well. Bring to boil on medium-high heat; simmer on medium-low 15 min. or until vegetables are tender, stirring occasionally.
Blend vegetable mixture, in small batches; in blender until smooth, blending dressing and chipotle peppers with the last batch. Serve warm or chilled.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

CHILLED TOMATO SOUP WITH CHIPOTLE CREAM

Chilled Tomato Soup with Chipotle Cream image

Categories Soup/Stew Tomato Freeze/Chill Bell Pepper Summer Chill Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
6 green onions, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 jalapeño chili, seeded, chopped
4 cups tomato juice
1 1/2 pounds tomatoes, seeded, chopped
3 tablespoons plus 2 teaspoons fresh lime juice
2 tablespoons prepared horseradish
1/4 cup sour cream
1 tablespoon minced seeded canned chipotle chilies
1/4 cup whipping 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.

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