Creamy Tomato Chipotle Soup

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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8 -10
    tomatoes, cut into quarters (roma)
  • 1
    tablespoon olive oil
  • 2
    heads garlic
  • 1 -2
    dried chipotle pepper, rehydrated in hot water and minced
  • 1
    cup crushed tomatoes, canned
  • 1
    cup chicken stock or 1 cup vegetable stock
  • 1 -2
    teaspoon balsamic vinegar
  • 1
    cup cream
  • salt and pepper
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DIRECTIONS

  • Preheat Oven to 400°F and line baking sheet with foil.
  • Put tomatoes on pan skin side down, drizzle with olive oil and sprinkle with salt.
  • Cut tops off the garlic, drizzle with olive oil and wrap in foil.
  • Roast tomatoes and garlic in oven for 50 – 60 minutes (till tomatoes are.
  • brown on the bottom and the garlic is soft).
  • Blend tomatoes, chipotle peppers and canned tomatoesin blender or with hand blender in pot.
  • Squish in roasted garlic and blend.
  • In pot add in stock and vinegar. Heat.
  • Add in cream, season and serve.
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