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:
covered percent of daily need
