Chipotle Roasted Red Pepper Tomato Soup
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.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 small white onion roughly chopped
- 1 garlic clove minced
- 1-2 tablespoons chipotles 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
Instructions
- 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.
Nutrition
Calories: 130kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2403mg | Potassium: 794mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1019IU | Vitamin C: 73mg | Calcium: 127mg | Iron: 4mg