This beautifully creamy smoky vegan tomato soup will warm your cold winter nights. Chipotle peppers add just the right amount of spiciness with a hint of smokiness, and the addition of vegan crema cuts through the acidity of the tomatoes creating a homemade soup that is rich, thick, and delicious. Make it in less than 30 minutes using @Primal Kitchen Roasted Garlic Marinara Sauce #ad
Print Recipe: dorastable.com/chipotle-vegan-tomato-soup/
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
1 tablespoon Primal Kitchen Extra Virgin Olive Oil
1 yellow onion, thinly sliced
1 red bell pepper, sliced
1 can (14.5 oz) roasted diced tomatoes
1 jar Primal Roasted Garlic Marinara Sauce
1 chile chipotle pepper in adobo, chopped
4 cups vegetable broth
1 tablespoon butter
½ cup Almond Crema
¼ cup chopped cilantro
Heat oil in a large heavy-bottomed pot over medium heat. Stir in onions and cook until they begin to brown and caramelize, about 6 minutes. Stir in bell pepper and cook until they have softened, 3 minutes.
Add the chipotle pepper and cook for 2 more minutes.
Pour in the roasted diced tomatoes and bring to a simmer. Pour in the roasted garlic marinara sauce and simmer for 3 minutes.
Pour in the vegetable broth and bring everything to a simmer. Simmer for 15 minutes. Season to taste with salt and pepper.
Process until smooth in the blender or use an immersion blender right in the pot. Serve hot and garnish with almond crema, and chopped cilantro. Pair this with a vegan grilled cheese or sourdough bread fried in butter.
If you want the soup to be spicier add more chipotle peppers in adobo. You can store the soup in the fridge for up to 3 days or 6 months in the freezer.
Use canned roasted diced tomatoes to make this recipe in less than 30 minutes. If you love roasted your own tomatoes, you can toast 2 large Roma tomatoes.
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Dora’s Table is the place to find easy, mostly healthy, and delicious vegan Mexican recipes. Here we will share the benefits of living a vegan lifestyle with the hope to inspire others to do the same, all the while preserving the beauty and richness of the different regional cuisines of Mexico and what they represent.