Spicy Chipotle Tomato Soup

An easy soup recipe for a hot, spicy meal to warm you from the inside out.

Quick Tip:

To roast a red pepper, wash and place the entire pepper on your stove element, gas or electric. Turn often until blackened and skin is lifting away. Remove from heat and cool, slice and remove seeds and stem then chop. You can remove the skin as well, but I always leave it on the pepper.

Ingredients:

2 Tbsp Olive Oil

1 sweet onion peeled and chopped

3-5 cloves of garlic chopped

1 carrot chopped

2-3 celery stalks chopped

1 796 ml can of crushed unsalted tomatoes

1 roasted red pepper chopped

2-3 chipotle peppers chopped

1 Tbsp adobe sauce (from the can of chipotle peppers)

4 cups of vegetable stock

1 bunch of fresh spinach, rinsed and chopped

1 avocado sliced into thin slices

Directions:

Heat oil over medium heat in large soup pot. Add onion, garlic, celery, carrot and sauté until soft and brown.

Add roasted red pepper, chipotle, adobe sauce, crushed tomatoes and stock. Bring to a boil and cook until vegetables are soft.

Remove from heat and puree with a hand blender. 

Return to heat add spinach and cook until spinach is soft. 

Serve in bowls with avocado slices on top.

Optional, slice soft corn tortillas into strips, toss with a little olive oil and chili powder, roast at 425 degrees for 10 – 15 minutes, tossing frequently and serve on top of soup with avocado.