Chris' Recipes

Bon Appetite!

Chipotle Tomato Soup

Written By: Chris - Jan• 05•14

I came up with this really easy and delicious version of soup after enjoying some similar at Whole Foods recently, while on vacation in Seattle.  It’s been brutally cold in Minnesota and Bill’s been asking for tomato soup.  We had grocery shopped and planned to honker down for the weekend and though soup sounded good!  Though I would have liked it a bit creamier and would recommend heavy cream if you’re not trying to cut calories, but don’t worry because it is really flavorful with the lower calorie almond milk.  You can omit the chipotle if you wish, but we think it’s different and flavorful for a change with the roasted vegetables and really warmed us up!  Start with less chipotle peppers and add to your liking.  Since my soup turned out pretty spicy, a garnish of sour cream cooled it off a bit!  As always, you could halve the recipe if you want less, but I prefer the larger batch as I want extra for sharing and freezing.

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Ingredients:

20 Roma Tomatoes, cut in half roasted
1 Large Onion, peeled and cut in half, roasted
3 Heads of Garlic, roasted
2-3 Tablespoons Extra Virgin Olive Oil, for roasting 
2 – 4 Chipotle Peppers in Adobo Sauce
4 Cup Italian Tomatoes, canned – peeled in juice
1/2 to 1 Cup Fresh Basil, chopped
1 1/2 Cup Vegetable Broth
1/2 Cup Turkey stock
4 Tablespoons Balsamic Vinegar
2 Cups Almond Milk, or heavy cream!
Salt and Fresh Ground Pepper, to taste
1/4 teaspoon black pepper
2 Tablespoons 100% Dark Agave Nectar
3 Tablespoons Pure Maple Syrup

Preheat Oven to 400 degrees and line baking sheet with foil.  Wash tomatoes and prepare other items, while sipping on your favorite wine! 

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Place cut tomatoes on sheet skin side down, drizzle with olive oil and sprinkle with salt & Pepper.  At the same time, cut the onions and the tops off the garlic and drizzle with olive oil.  Season with salt and pepper, wrap in foil and roast both the tomatoes and garlic for an hour.  

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The tomatoes will begin to brown on the bottom and the garlic and onions should be soft. (Note, the beets were not included in the soup!  I was being efficient and roasting them along with the garlic and onions for a later salad preparation during the week) 

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Blend entire contents of the canned tomatoes, (I prefer a quality variety from Italy)  the chipotle peppers, onions and roasted tomatoes using an immersion blender in the pot, or transfer to a blender.

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Remove the roasted garlic from the skins and and continue to blend until smooth.

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In pot add in broth, agave, vinegar, almond milk, basil (I used frozen from my fall harvest to save about $5 at the grocery store.  It retains it’s fresh flavor and is perfect for cooked dishes), and salt and pepper.  Bring it back to a low simmer and serve hot.  Dollop with sour cream to cool it off if it’s too spicy!  

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We had the soup along side of a simple grilled cheese, using shredded mild cheddar and a creamy country style cheese, with fresh spinach on wheat bread. 

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This soup paired perfectly with the STONESTREET “Christopher’s” Cabernet Sauvignon!  Spectacular!

Enjoy!
Cheers!
~Chris

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