Creamy Chipotle Tomato Soup

By Heather Kinnaird of Heather's French Press

This soup is a little bit creamy, a little bit spicy—perfect for cold winter evenings. Delicious for lunch or even as a light supper with salad.

As soon as the weather turns cool in the fall, my mind instantly turns to soups and stews. Soup is a delicious way to eat healthy. It’s also one of the few meals my entire family can agree on, and if you have a fussy eater at home, you know how helpful that can be. Chicken noodle and tomato are two of my family’s favorites. I make chicken and turkey soup all the time, but until now had always bought tomato soup.

That won’t happen again. I could not believe how easy it was to make from scratch in my Blendtec, and of course homemade is always SO much better than anything form the store. I love a little spice, so I added a chipotle pepper to the soup. If you prefer less heat, simply add less or leave it out completely. Spicy or not, this is one soup that will stay in our meal rotation for sure.

Creamy Chipotle Tomato Soup

Ingredients

2 cups diced or whole tomatoes in their juice
1 chipotle pepper (use half for less spice)
½ a carrot
¼ onion
½ tsp salt
½ tsp sugar
2 tbsp cream

Instructions

Place items in order into your Blendtec blender jar, secure the lid. Blend using the "Hot Soup" cycle. For models without a soup button, blend on High (speed 9) for 90-180 seconds. Blend longer for hotter soup.