Creamy Chipotle Tomato Soup

creamy chipotle tomato soup
This recipe comes from Heather Kinnaird of heathersfrenchpress.com. This soup is a little bit creamy and a little bit spicy—perfect for cold evenings. It's delicious for lunch or even as a light supper with salad.

Overview


Total time:  01 M  30 S

Servings:  2

Calories:  140


Ingredients

  • 1 chipotle pepper use half for less spice
  • 1/2 carrot
  • 1/4 onion
  • 2 cups diced or whole tomatoes in their juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. granulated sugar
  • 2 tbsp. whipping cream

Nutritional Information

  • Serving Size: 3/4 cup
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 20mg
  • Sodium: 1000mg
  • Carbohydrates: 18g
  • Fiber: 2g
  • Sugar: 12g
  • Protein: 3g

Instructions

  1. Add ingredients to WildSide+ or FourSide jar in order listed and secure lid.
  2. Select "Soup" or "Hot" or "90" cycle or blend on a High speed for 90 seconds.

Note: Blend longer for hotter soup.




4 comments


  • Blendtec

    We used canned.


  • Deb

    for a healthier version and really tasty omit the cream and use cashew cream…..take raw cashews, soak and blend. Comes up thick and great alternative to cream. Freeze left over for future use.


  • K

    I would recommend either cooking the onion or decreasing the quantity drastically. My soup ended up being overwhelmingly oniony in scent and taste!


  • Saliandra

    Confused about the chipotle pepper. Are you using dried or canned here?


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