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This slightly spicy, slightly smoky tomato soup would be perfect alongside a grilled cheese sandwich
Chipotle Tomato Soup
1 tablespoon extra virgin olive oil, divided
½ cup chopped (1/2-inch) onion
¼ cup sliced carrots (1/2-inch)
¼ cup sliced celery (1/2-inch)
1 garlic clove, peeled and chopped
½ teaspoon oregano
pinch ground coriander
pinch ground cumin
1 can (14-15 ounces) diced tomatoes with juices
1 large roasted red bell pepper, seeded and cut into 1-inch pieces (drain and pat dry if using jarred)
¾ cups low-sodium chicken or vegetable stock
1 tablespoon white rice
¼ teaspoon kosher salt
½-1 tablespoon chipotle chile peppers with adobo sauce*
Place the olive oil, onions, carrots, celery, garlic, oregano, coriander, and cumin in a microwave safe 1-1/2 quart casserole or bowl that is at least 4 inches deep. Stir to coat all vegetables with oil then distribute in an even layer. Cover with a lid or plate and microwave on High (PL-10) for 2 minutes. Stir. Place in the Cuisinart Compact Microwave and microwave uncovered on High (PL-10) for 10 minutes.
Add tomatoes with liquid, roasted pepper, stock, rice, and salt. Stir. Microwave, uncovered, on High (PL-10) for 10 minutes, stirring after about 5 minutes of cooking. Stir in chipotle peppers and sauce. Microwave on Medium (PL-5) for 1 minute.
Strain the solids from the cooking liquid, reserving liquid. Place solids and 1 cup of the cooking liquid in the blender jar. Cover with lid or plate and microwave on Medium (PL-5) for 20 minutes, stirring after about 10 minutes of cooking. Check rice, if not tender add 2 to 3 minutes more cooking time. Using a blender or hand blender, blend until completely emulsified, smooth and homogenous. Serve hot.


Servings: Makes about 5 cups

Nutritional information per serving

Calories 98 (27% from fat) ▪ carb. 16g ▪ pro. 3g ▪ fat 3g ▪ sat. fat 0g ▪ chol. 0mg ▪ sod. 636mg ▪ calc. 52mg ▪ fiber 4g

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