Fireroasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist Garnish with tortilla strips or cilantro and a wedge of lime
Prep Time
20 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent
approximately 6-7 minutes. Add cumin
chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover
and simmer 5 to 6 minutes. Remove from heat.
Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.
Cook's Notes:
If you can't find the Fire Roasted Tomatoes with Garlic variety
substitute one can of regular Fire Roasted Tomatoes and add 1 clove of garlic in with the onion.
You may use a blender instead of an immersion blender to puree the soup; process in two batches if necessary.
