Chipotle-Tomato Soup With Queso Fresco Recipe

Name: Chipotle-Tomato Soup With Queso Fresco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 3 Tablespoons Olive Oil; 1 whole (large) Spanish Onion, Chopped; 2 cloves Garlic, Roughly Chopped; 1 whole Yellow Bell Pepper; 1 whole Red Bell Pepper; 2 whole Carrots, Medium Size; 1/2 cups Sun-dried Tomatoes In Oil, Drained; 1/2 cans (3.5 Oz. Can) Chipotle In Adobo Sauce; 2 cans (28 Oz. Cans) Crushed Tomatoes; 2 quarts Water; 1 teaspoon Kosher Salt, Or To Taste; 1/2 teaspoons Freshly Ground Black Pepper, Or To Taste; _____; FOR THE GARNISH:; 5 sprigs Fresh Cilantro; 1 cup Mexican Crema, Or Sour Cream; 1 cup Queso Fresco

Servings: persons

FOR THE SOUP:
3 Tablespoons Olive Oil
1 whole (large) Spanish Onion, Chopped
2 cloves Garlic, Roughly Chopped
1 whole Yellow Bell Pepper
1 whole Red Bell Pepper
2 whole Carrots, Medium Size
1/2 cups Sun-dried Tomatoes In Oil, Drained
1/2 cans (3.5 Oz. Can) Chipotle In Adobo Sauce
2 cans (28 Oz. Cans) Crushed Tomatoes
2 quarts Water
1 teaspoon Kosher Salt, Or To Taste
1/2 teaspoons Freshly Ground Black Pepper, Or To Taste
_____
FOR THE GARNISH:
5 sprigs Fresh Cilantro
1 cup Mexican Crema, Or Sour Cream
1 cup Queso Fresco

1
Heat soup pot until hot, then add olive oil, quickly followed by roughly chopped Spanish onion. Saute until slightly softened but not brown. Then add garlic and stir until aromatic.
2
Meanwhile, core, deseed and roughly chop the bell peppers. Peel and roughly chop the carrots. Add peppers and carrots to the pot along with the drained sundried tomatoes and chipotle peppers ( I used half of the 3.5 ounce tin, but you may use as much of it as you like).
3
Stir the mixture until it starts to wilt and cook slightly. Add salt and some freshly gound pepper, to taste. You can always adjust the seasoning once the soup is cooked .
4
Once the mixture has softened, add the cans of crushed tomatoes and stir through, followed by 2 quarts of water. Stir well and bring to a boil. Then lower and simmer for at least 45 minutes to 1 hour, or until all the vegetables have softened. Every so often, stir the soup .
5
Allow to cool, then puree with either an immersion blender or in batches using a regular blender. Pour into a bowl and adjust seasoning, if needed.
6
Reheat when ready to eat and garnish with a sprig of fresh cilantro and either crumbled or cubes of queso fresco, or Mexican crema, OR both, if you like.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SOUP:, 3 Tablespoons Olive Oil, 1 whole (large) Spanish Onion, Chopped, 2 cloves Garlic, Roughly Chopped, and more.

Yes, Chipotle-Tomato Soup With Queso Fresco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chipotle-Tomato Soup With Queso Fresco

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