Chipotle Creamy Tomato Soup

Chipotle Creamy Tomato Soup takes roughly 35 minutes from beginning to end. This recipe serves 4 and costs $1.1 per serving. This soup has 326 calories, 10g of protein, and 18g of fat per serving. 945 people were impressed by this recipe. It is brought to you by Farm Girl Gourmet. If you have no salt added diced tomatoes, sour cream, cream cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It will be a hit at your Autumn event. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is great. If you like this recipe, take a look at these similar recipes: Sunday Slow Cooker: Creamy Chipotle Tomato Soup, Creamy Chipotle Pumpkin Soup, and Chipotle Tomato Soup.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 teaspoons adobo sauce (from canned chipotle chiles)

1 medium chipotle chile pepper

2 ounces light cream cheese, tub style, cut into small pieces (I used fat-free)

1 cup fat-free half and half

1/2 15-ounce can no-salt-added navy beans, drained and rinsed

2 14.5-ounce cans no-salt-added diced tomatoes (or home canned)

1 1/2 tablespoons extra-virgin olive oil, divided

1 1/2 cups diced onion

1/2 teaspoon salt

1/2 cup fat-free sour cream

Equipment:

sauce pan

blender

whisk

Cooking instruction summary:

Heat 1 teaspoon of the oil in a large saucepan. Cook onion until beginning to lightly brown, about 4 minutes, stirring frequently. Stir in the tomatoes, beans, chipotle pepper, and sauce. Bring to a boil over high heat, reduce heat, cover and simmer 25 minutes, or until onions are very tender; remove from heat.Working in batches, puree the tomato mixture in a blender (be sure to hold down lid). Return to saucepan. Whisk in the half-and-half and cream cheese. Place over medium heat and cook until heated through and cheese has melted. Remove from heat, stir in the salt and remaining 2 teaspoons oil. Serve topped with sour cream.

 

Step by step:


1. Heat 1 teaspoon of the oil in a large saucepan. Cook onion until beginning to lightly brown, about 4 minutes, stirring frequently. Stir in the tomatoes, beans, chipotle pepper, and sauce. Bring to a boil over high heat, reduce heat, cover and simmer 25 minutes, or until onions are very tender; remove from heat.Working in batches, puree the tomato mixture in a blender (be sure to hold down lid). Return to saucepan.

2. Whisk in the half-and-half and cream cheese.

3. Place over medium heat and cook until heated through and cheese has melted.

4. Remove from heat, stir in the salt and remaining 2 teaspoons oil.

5. Serve topped with sour cream.


Nutrition Information:

Quickview
331k Calories
9g Protein
17g Total Fat
36g Carbs
18% Health Score
Limit These
Calories
331k
17%

Fat
17g
27%

  Saturated Fat
7g
47%

Carbohydrates
36g
12%

  Sugar
12g
14%

Cholesterol
33mg
11%

Sodium
871mg
38%

Get Enough Of These
Protein
9g
20%

Fiber
9g
37%

Vitamin C
24mg
30%

Phosphorus
271mg
27%

Folate
108µg
27%

Manganese
0.52mg
26%

Potassium
867mg
25%

Calcium
219mg
22%

Vitamin B2
0.37mg
22%

Vitamin B6
0.43mg
22%

Iron
3mg
20%

Vitamin B1
0.29mg
20%

Magnesium
70mg
18%

Vitamin E
2mg
16%

Copper
0.3mg
15%

Vitamin A
642IU
13%

Zinc
1mg
11%

Vitamin K
10µg
10%

Vitamin B3
2mg
10%

Vitamin B5
0.91mg
9%

Vitamin B12
0.42µg
7%

Selenium
4µg
7%

Vitamin D
0.2µg
1%

covered percent of daily need
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