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Tomato Chipotle Soup

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"The comfort of this rich and spicy soup satisfies. A vegetarian delight."

Serves About 2 quarts so, about 8 to 10 servings | Prep Time 10 minutes | Cook Time 40 minutes

Why I Love This Recipe

This soup has been a hit back at the kitchen. We all know tomatoes are not commonly seasonal in the winter, but there are great canned products out there worthy of this recipe.

Ingredients You'll Need

3 cans 14 oz. Diced Tomato in juice
*1 small can Chipotle in Adobo Sauce
1 large white/yellow onion (diced)
3 medium carrots (peeled and diced)
3 ribs of celery (diced)
4 cloves garlic (crushed)
1 teaspoon ground cumin
4 sprigs fresh marjoram (finely chopped)
Salt and pepper as needed
¼ cup Olive oil
2 cup Vegetable Stock (as needed for consistency)


Using a large Sauce Pot or Dutch Oven, begin by adding a little oil to the pot and begin sweating the onions, carrots and celery. As they become soft and translucent add the cumin.

*Chipotle chili are spicy. I love the heat from these chilies as they also provide a hint of smoke to the flavor. For this recipe, use 2 chili and 1 Tablespoon of the adobo sauce. Three chilies for the brave palette.

Stir the ingredients and add all the tomato. Feel free to use fresh, leftover tomato if desired. Simmer for about 30 minutes.

Add the fresh herb.
Transfer to a blender.

Add in batches and drizzle the olive oil while blending. If the soup seems to thick for your liking, add about a 1/2 cup of water or vegetable broth to thin in it out to your preference.

Pass through a fine mesh strainer. Season to taste

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