Raise your hand if you've missed my chipotle posts. You know, the ones where I use way too many peppers and make a meal that is far too hot for a normal person to consume?
Well my friends, if that describes you, then you are in for a treat! I used the very last of my chipotles in a tomato soup. Because I love tomato soup. And it has been especially cold, rainy, and gross here (as my stuffy, congested, runny nose can attest to. How can a nose be stuffy and runny at the same time you ask? Well, if you figure out the answer, I'd be dying to hear it.) so soup is the perfect warm you up meal.
Except this soup? This soup is more than a warm you up meal. It's a burn you up from the inside meal. The original calls for 2 chipotles in adobo, but I'm warning you, just use one. This soup was so spicy that I ended up having to stir some cream into it. And then serve it with a big chunk of bread to chew between spoonfuls.
We were definitely warmer. And I'm sharing the recipe because I think it has a lot of potential if it wasn't so spicy. The ginger and cumin give it an unexpected flavor and the smokiness of the chipotle is the perfect pairing with tomatoes.
And for those of us who aren't experiencing the abnormal heat wave, this is the perfect way to round out the winter.
Spicy Tomato Soup (adapted from Oishii)
2 cans of Muir Glen fire roasted diced tomatoes with green chiles
1 large onion, coarsely chopped
1 large onion, coarsely chopped
1 clove garlic, chopped
1 chipotle peppers in adobo sauce, chopped
2 tsp. finely chopped peeled fresh ginger
1 chipotle peppers in adobo sauce, chopped
2 tsp. finely chopped peeled fresh ginger
3 TBS. olive oil
1/2 tsp. ground cumin
1/2 tsp. ground cumin
2 1/4 cups reduced-sodium chicken broth
1 TBS. sugar
2 tsp. salt
1 TBS. sugar
2 tsp. salt
- Heat oil in a pot over medium heat. Cook onion, garlic, chipotle, and ginger until onion is translucent, about 8 minutes.
- Add cumin and cook, stirring, 1 minute.
- Stir in tomatoes, broth, sugar, and salt and simmer, uncovered, stirring occasionally, 20 minutes.
- Cool soup slightly and blend in a blender until smooth.
- Pour back into bowl and reheat before serving.
Spiciness makes everything better. Except when you're in Thailand and you eat ridiculously spicy papaya salad, then chug way too much milk way too fast. Ouch.
ReplyDeletelove the smoky flavor of chiptole, I know better about the heat it can produce. I have in the past been very generous with the amount of chiptole...whoa! I am surprised that my smoke alarm did not sound. A little goes a long way.
ReplyDeleteThat soup should have cleared you out. Hope you are feeling better.
Velva
Is this the kind of hot where you just can't stop eating it because it hurts more to stop than to keep going? I love that.
ReplyDeleteYuuum! I will need to make this.
ReplyDeleteI am excited to be your newest blog follower :)
I made a meal with chipotle and was so nervous about how spicy/smoky the peppers would be that I left them on the side for people to add themselves. Judging by what you're saying here, less is more.
ReplyDelete