Creamy tomato soup with chile chipotle
Tomato and chile chipotle soup, vegan, healthy and delicious.
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion coarsely chopped
- 2 cloves garlic coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 cup slivered almonds
- 3 ½ cups canned or fresh chopped tomatoes
- 2 ½ cups water
- 1 teaspoon chipotle chile in adobo
Add the olive oil and onion over medium heat in a pot with a lid. When the onions are translucent, add the garlic and salt.
Do not let it burn or brown, the onions or garlic must be translucent. Leave them for about 5-7 minutes.
Add the oregano and almonds, leave for 2-3 minutes, until the oregano releases its smell.
Add the tomatoes, water and low the heat.
When water starts boiling add the chipotle pepper, turn the heat off and blend or use an immersion blender to puree it. Taste for seasoning and adjust if necessary.
Serve and finish with diced avocado and tortilla chips.
Calories: 89kcalCarbohydrates: 6gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 214mgPotassium: 257mgFiber: 2gSugar: 3gVitamin A: 769IUVitamin C: 13mgCalcium: 30mgIron: 1mg
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.