Chipotle Tomato Soup

by Tessa Lowe

 

Yield: 4 Servings

Active Time: 20 minutes

Ingredients:

  • 6 Tablespoons butter
  • 1 onion, chopped
  • 1/4 cup flour
  • 1 can (28 ounces) tomato puree
  • 3 large tomatoes
  • 1 1/2 cups chicken broth
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup sugar
  • 3 Tablespoons Olo Foods Chipotle Paste

Directions:

  1. Melt the butter in a large pot and add the chopped onions. Cook until translucent, about 10 minutes, stirring occasionally.
  2. Add the flour to the pot and stir. Let the mix cook over medium heat for about 2 minutes, stirring constantly to prevent the flour from browning.
  3. Roughly chop the tomatoes
  4. Add the tomatoes, the tomato puree, chicken broth and sugar to the pot and stir all together. Cook the soup over medium low heat for 20 minutes, stirring occasionally.
  5. Add the salt, pepper and chipotle paste to the soup and stir. Cook for another 5 minutes then turn off the heat.
  6. Use and immersion blender or a stand blender to puree the soup until it is completely smooth.
  7. Serve while hot or freeze for a later date!

Notes:

-If you like your soup even spicier, add more chipotle paste to your individual bowl (that’s whats so great about having chipotle paste conveniently in a tube!)

-To make the soup a little richer, add 1/2 cup of cream at the end of cooking. If you do opt to add cream however, he soup will not freeze well so eat it right away!

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