I think we should prepare you that we are in soup kind of mood lately. It seems like at least once or twice a week we're thinking "soup sounds good." Hopefully we can change it up a bit this month and not overly bore you (or us) with soup after soup but here is fair warning....soup is on in January.
This is a recipe that screamed for us to make it given it's a chipotle soup. It had a fresh flavor, not too spicy and it gave us an excuse to use to use our handheld blender that we never use. Actually next time we will definitely double the chipotles that the recipe calls for.
Tomato-Chipotle Soup adapted from Cuisine at Home October 2013
4 Tbsp. butter
2 Cups chopped onions
2 Tbsp. minced garlic
2 Tbsp. minced chipotle in adobo sauce
1 Tbsp. adobo sauce (from canned chipotles)
2 Tbsp. all purpose flour
2 Cups chicken broth
2 cans fire roasted diced tomatoes ( 28 oz. each)
Salt & Pepper
Garnish with: cilantro, tortilla chips, sour cream, guacamole
Melt butter in dutch oven over medium heat. Add onions and cook 3 minutes. Stir in garlic, chipotles, add adobo sauce. Cook 1-2 minutes. Stir in flour and cook 1 minute. Add broth and tomatoes; bring to a boil. Reduce heat to medium -low and simmer soup 30 minutes. Remove soup from heat and puree with a blender until smooth. Add salt & pepper.
Stir in chopped cilantro. Garnish each serving with tortilla chips, sour cream or guacamole