Chipotle Creamy Tomato Soup
This is a sponsored post.
Summer is slowly coming to an end in the Pacific Northwest and before I know it, soup-season will be in full swing. I’m always on the hunt for recipes that are quick and easy to prepare and packed with flavor. This recipe for Chipotle Creamy Tomato Soup was a hit and met all of my criteria for a great soup.
This is my second post in a series of three where I’m working with the American Diabetes Association in conjunction with Kitchen PLAY to bring you 30 Days of Family Health.
My second book is Gluten-Free Recipes for People with Diabetes. This handy book is filled with easy to make recipes, exchange information as well as nutritional values for every recipe. There are so many recipes that piqued my interest, it was hard to choose just one. This recipe for Chipotle Creamy Tomato Soup is really fast to make and easily customized to your heat preference by cutting down or adding more chipotle peppers. I made it as written and both my husband and I loved it. This will definitely be in the soup-season rotation at my home.
Other recipes from Gluten-Free Recipes for People with Diabetes I’m excited to try:
- Shrimp and Rice Noodles, Pad-Thai Style
- Tex-Mex Stuffed Peppers
- Sweet and Sloppy Sliders
- Apple-Pecan Pumpkin Coffee Cakes
The American Diabetes Association is hosting a fabulous giveaway on the Kitchen PLAY Facebook page in conjunction with #30DaysofFamilyHealth. Five winners will receive their choice of three of the five cookbooks involved in the series plus a $50 Visa gift card.
If this book sounds like one you would enjoy having in your library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store. Valid through October 4, 2013.)
Chipotle Creamy Tomato Soup
A quick hearty soup that is creamy with kicks of chipotle chile. A great gluten-free recipe for a cool fall dinner.
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups diced onion
- 2 14.5-ounce cans no-salt-added diced tomatoes (or home canned)
- 1/2 15-ounce can no-salt-added navy beans, drained and rinsed
- 1 medium chipotle chile pepper
- 2 teaspoons adobo sauce (from canned chipotle chiles)
- 2 ounces light cream cheese, tub style, cut into small pieces (I used fat-free)
- 1/2 teaspoon salt
- 1 cup fat-free half and half
- 1/2 cup fat-free sour cream
- Heat 1 teaspoon of the oil in a large saucepan. Cook onion until beginning to lightly brown, about 4 minutes, stirring frequently. Stir in the tomatoes, beans, chipotle pepper, and sauce. Bring to a boil over high heat, reduce heat, cover and simmer 25 minutes, or until onions are very tender; remove from heat.
- Working in batches, puree the tomato mixture in a blender (be sure to hold down lid). Return to saucepan. Whisk in the half-and-half and cream cheese. Place over medium heat and cook until heated through and cheese has melted. Remove from heat, stir in the salt and remaining 2 teaspoons oil. Serve topped with sour cream.
1/2 starch, 1 Fat-Free Milk, 2 Vegetable, 1 1/2 Fat
Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.