Creamy Tomato Chipotle Soup Recipes

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
• Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
• Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

Steps:

• Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, purée soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.
• Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
• Divide soup among 6 bowls. Drizzle generously with chipotle cream.

Steps:

• 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.