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Tomato-Chipotle Soup

serves 4-8

Regulate your soup’s smokiness and spiciness by adding more or less adobo sauce. Use just a teaspoon or two of the sauce only (no peppers) for a mild chipotle flavor, or a few whole peppers for a soup with real kick.


2 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, finely chopped
1 (12-ounce) jar roasted red peppers, drained
1 tablespoon adobo sauce, from a can of chipotle peppers en adobo (plus a few of the peppers, if desired)
3 (28-ounce) cans whole peeled tomatoes, in purée (with basil, if you can find it)
3 cups chicken (or vegetable) broth
3/4 cup cream (or milk)


prep: 15 minutes
total: 45 minutes


large pot
can opener
immersion blender


1. Heat a large soup pot over medium heat. When hot, add the olive oil, then add the onion and cook, stirring frequently, until the onions are soft and beginning to brown, about 7 minutes. Add the garlic, roasted red peppers, adobo sauce (and peppers, if using), and season with salt and pepper. Cook another two minutes, stirring frequently.

2. Pour the juice from the tomato cans into the pot, using your hands or a wooden spoon to hold the tomatoes in. Using your hands, break apart the tomatoes in each can, and add them to the pot as well. Add the broth, season again with salt and pepper, and stir to combine all the ingredients. Bring the soup to a slow simmer and cook for 30 minutes, stirring occasionally.

3. Carefully puree the soup in a blender or food processor in small batches (or using an immersion blender) until completely smooth, and transfer the soup to a clean pot. Add the cream or milk and season with additional salt or pepper, if necessary. Serve hot.

4. To freeze the soup, allow the soup to come to room temperature, then transfer to four quart-sized plastic containers and refrigerate overnight, without the lids on, so that any excess steam can evaporate (rather than get trapped under the lid and turn into ice). Add the lids and freeze up to 2 months.

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