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Tomato Chipotle Soup


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"soup, tomato chipotle"

Serves 8-10 | Prep Time 10 minutes | Cook Time 40 minutes

Why I Love This Recipe

Very good


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 t. ground cumin
4 sprigs fresh marjoram (finely chopped)
Salt and pepper as needed
1/4 cup olive oil
2 cup vegetable stock (as needed for consistency)


Directions

Using a large Sauce pot or dutch oven, begin by adding a little oil to the pot and begin sweating the onion, carrots, and celery. As they become soft and translucent add the cumin.


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 too 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.


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