An easy pantry soup made with canned and jarred ingredients, this chipotle roasted red pepper tomato soup is wonderfully smoky and spicy. You can freeze it, too.
1 tablespoon olive oil
1 small white onion, roughly chopped
1 garlic clove, minced
1–2 tablespoons chipotle en adobo sauce
1–16 ounce jar roasted red pepper strips, drained
1–28 ounce can crushed fire-roasted tomatoes
2 cups water
1 teaspoon kosher salt
1/2 teaspoon black pepper
Minced chives for serving
Heat the oil in a large saucepan over medium heat.
Add the onions and sauté for 5-6 minutes until they start to soften. Stir in the garlic and cook until fragrant, about 1 minute. Add the chipotle en adobo sauce, red peppers, tomatoes, water, salt and pepper. Bring the mixture to a boil, reduce the heat and simmer until thickened, about 15-20 minutes.
Use an immersion blender or transfer the soup to a blender to puree to your desired consistency.
Divide the soup into bowls and sprinkle with chives before serving.