Smokey Chipotle Tomato Soup

READY IN: 30mins
Recipe by Stephanie in Pittsburgh

This is from the Spring '04 Kraft Food & Family. We found it simple and very tasty with a little kick.

Top Review by Cluich

Sorry, Steph, not a winner here. Carrots? Why? Every spoonful, I kept asking myself that question: WHY? I will say, though, that the thousand island dressing was an interesting way to make it a little creamy. I wouldn't have thought to use that. If I take another crack at this, I'll definitely omit the carrot. Throwing in some shredded chicken might not be a bad idea either. Might make a pretty good base -- perhaps some black beans and corn, too ?

Ingredients Nutrition

Directions

  1. Heat oil in a large, deep skillet (like a chicken fryer).
  2. Saute onions until tender.
  3. Add tomatoes, carrots and chicken broth; mix well.
  4. Bring to a boil then reduce heat and simmer until vegetables are tender, about 15 minutes.
  5. Stir occasionally Transfer vegetables to a blender in small batches; cover.
  6. Blend until smooth, adding dressing and chipotles to the last batch.
  7. Serve warm or chilled.

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