I’ve had this recipe on my ‘to do’ list since last week but was missing the fire roasted tomatoes. The wine guy picked up a can of the tomaters so I’m back in the soup making business.
I would have preferred roasting the peppers on the grill. But, Michigan’s mid-thirties temp forced me to go with plan B. The oven. Roasting the peppers is easy. Removing the skin, pulp and seeds is the messy part. Thank you Wine Guy for doing that part for me.
Here’s what you need to make this kick-butt soup with just a hint of hot.
- 2 Yukon gold potatoes, cubed
- 4 cups vegetable broth (no sodium)
- 1 can crushed fires roasted tomatoes
- 1 medium onion, chopped
- 1 or 2 chipotle peppers in adobo sauce
- 1 1/2 tablespoon olive oil
- 1 tablespoon minced garlic (I used the kind in a jar)
- Salt & Pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon parsley flakes
- Chopped green onions and roasted chickpeas (for garnish)
Roast peppers in oven at a 450 degree setting. Cook until charred black. When peppers are cool enough to handle, remove the skin, pulp and seeds. Do this over a bowl so you can reserve all the yummy juices for the soup stock.
Don’t get in a tizzy if a few stray seeds are left on the peppers. They add additional flavor to the soup.
Prep the onion, potatoes, and green onion and set aside. Add oil, 1/2 teaspoon salt and yellow onion to a large soup pot. Cook onion over low heat until caramelized. (20 minutes, stirring often).
Add garlic, dried herbs, 1/2 teaspoon slat and pepper to the onion mixture. Stir until mixed, then add tomatoes, potatoes, vegetable stock and 1 medium size chipotle pepper. No need to dice the chipotle, it will be emulsified later. Simmer uncovered for 15 minutes.
Remove soup from heat and blend the soup with an immersion blender until smooth. Return pot to heat and simmer for 15 more minutes, until thicken. Taste test. If needed, add additional salt or pepper.
If you want to kick up the level of hotness a notch or two, add a few red pepper flakes. I tend to like a more medium level of spiciness, but if you’re game, go for the heartburn!
Ladle hot soup into bowls and garnish with green onion and roasted chickpeas. I used pre-roasted chick peas, but you can roast your own (see recipe).
Here’s the down and dirty about this soup’s calories. They’re low, like 88 calories per cup low, and packed with a powerful punch of vitamin C. This soup is also a good source of iron, dietary fiber and vitamin A, not to mention low in unsaturated fat and cholesterol.
Freeze in portions and thaw as needed. This recipe will serve up to 8 people