Chipotle Fire Roasted Tomato Soup

Chipotle Fire Roasted Tomato Soup

I was at the bookstore and picked up a copy of the “The Go Red for Women Cookbook.” This is where I found my inspiration for this recipe. For more than ten years, the American Heart Association’s Go Red For Women campaign has been raising awareness and educating women about heart disease. The cookbook is filled with not only heart-healthy recipes, but information on how to eat a heart-healthy diet, meal planning and how to share these habits with your family. Unfortunately, this cookbook is not gluten-free and some of the recipes include gluten ingredients. Some of the recipes only call for a tablespoon of flour or whole wheat pasta – which can easily be switched for an GF flour and GF pasta, but there are a few that require a bit more creativity to make them gluten-free. I found that it has some great healthy recipes that are easy to make.

This Chipotle Fired Roasted Tomato Soup is an easy homemade tomato soup with a little kick. I served it was Parmesan Crisps, which probably took the heart-healthy right out of it, but it was a special occasion. You could also just sprinkle a little fresh shredded parmesan on top, if you want to add a little cheesey to the soup.

Have a great Labor Day weekend!

Chipotle Fire Roasted Tomato Soup

Chipotle Fire Roasted Tomato Soup
Author: 
Serves: 4
 
Inspired by"The Go Red for Women Cookbook"
Ingredients
  • 28 ounces fire roasted whole tomatoes
  • 2 cups of vegetable broth
  • 2 ounces pimiento, drained
  • 1 tablespoon minced chipotle pepper canned in adobo sauce
  • 2 teaspoons adobo sauce (from canned chipotle peppers)
  • ½ cup onion, finely diced
  • ½ cup celery, finely diced
  • ½ cup carrot, finely diced
  • ¼ cup fresh cilantro, chopped
  • 2 teaspoons olive oil
  • ⅛ teaspoon salt
  • 1 lime, cut into wedges
Instructions
  1. In a large saucepan, stir together tomatoes, broth, pimientos, chipotle peppers, adobo sauce, onions, celery and carrots.
  2. Bring to a boil over high heat.
  3. Reduce the heat and simmer covered for 30-35 minutes, or until celery and onion are very tender, stirring occasionally.
  4. Remove from heat.
  5. Using an immersion blender, blend the soup until smooth (or use a blender in small batches).
  6. Stir in cilantro, oil and salt.
  7. Serve with parmesan crisp and lime wedge.
 
Parmesan Crisps
Author: 
Serves: Makes 8
 
Ingredients
  • 1 cup shredded parmesan cheese
  • 1 tablespoon fresh cilantro, finely chopped
  • black pepper
Instructions
  1. Preheat oven to 350° and lined baking sheet with parchment paper.
  2. Using an ⅛ of cup (2 tablespoons) place 8 piles of cheese onto prepared baking sheet.
  3. Sprinkle with cilantro and pepper.
  4. Bake for 5 minutes.
  5. Remove from oven and cool on baking sheet or transfer to cooling rack about a few minutes.
  6. Serve with soup or salad.

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