Best Chilled Tomato Soup With Chipotle Cream Recipes

CREAMY CHIPOTLE TOMATO BISQUE

Creamy Chipotle Tomato Bisque image

Fire-roasted 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.

Provided by France C

Categories Trusted Brands: Recipes and Tips Hunt's

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
½ cup onion, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
2 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce from chipotle peppers
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes with Garlic
3 cups chicken broth
¾ cup heavy cream

Steps:

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.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 9.5 g, Cholesterol 61.1 mg, Fat 20.2 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 10.8 g, Sodium 426.2 mg, Sugar 1 g

CREAMY TOMATO CHIPOTLE SOUP

Creamy Tomato Chipotle Soup image

My recreation of a Whole Foods soup that they seem to have stopped making that a friend of mine was in love with. You can omit the cream and it will be just a more tomatoey spicy soup.

Provided by VanBakerGirl

Categories Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 -10 tomatoes, cut into quarters (roma)
1 tablespoon olive oil
2 heads garlic
1 -2 dried chipotle pepper, rehydrated in hot water and minced
1 cup crushed tomatoes, canned
1 cup chicken stock or 1 cup vegetable stock
1 -2 teaspoon balsamic vinegar
1 cup cream
salt and pepper

Steps:

Preheat Oven to 400°F and line baking sheet with foil.
Put tomatoes on pan skin side down, drizzle with olive oil and sprinkle with salt.
Cut tops off the garlic, drizzle with olive oil and wrap in foil.
Roast tomatoes and garlic in oven for 50 - 60 minutes (till tomatoes are.
brown on the bottom and the garlic is soft).
Blend tomatoes, chipotle peppers and canned tomatoesin blender or with hand blender in pot.
Squish in roasted garlic and blend.
In pot add in stock and vinegar. Heat.
Add in cream, season and serve.

Nutrition Facts : Calories 316.5, Fat 23.2, SaturatedFat 12.3, Cholesterol 68.1, Sodium 124, Carbohydrate 23.7, Fiber 3.6, Sugar 8, Protein 6.9

CHILLED TOMATO SOUP WITH CHIPOTLE CREAM

Chilled Tomato Soup with Chipotle Cream image

Categories Soup/Stew Tomato Freeze/Chill Bell Pepper Summer Chill Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
6 green onions, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 jalapeño chili, seeded, chopped
4 cups tomato juice
1 1/2 pounds tomatoes, seeded, chopped
3 tablespoons plus 2 teaspoons fresh lime juice
2 tablespoons prepared horseradish
1/4 cup sour cream
1 tablespoon minced seeded canned chipotle chilies
1/4 cup whipping cream

Steps:

Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, purée soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.
Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
Divide soup among 6 bowls. Drizzle generously with chipotle cream.