Smoked Chipotle Tomato Basil Soup
Chipotle peppers are smoked and dried jalapeño peppers, adding a unique smoky flavor to the soup.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Tomatoes
- 2 teaspoon Chipotle Peppers
- 1 cup Onion
- 2 clove Garlic
- 1 cup Basil Leaves
- 2 cup Vegetable Stock
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Heavy Cream (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the tomatoes, onion, garlic, and chipotle peppers on a baking sheet. Drizzle with olive oil, salt, and black pepper.
- Roast in the oven for 20 minutes, or until the tomatoes are charred and softened.
- Remove from the oven and let cool slightly.
- Transfer the roasted vegetables to a blender or food processor. Add basil leaves and vegetable stock.
- Blend until smooth.
- Pour the mixture into a large pot and simmer for 10 minutes over medium heat.
- Season with salt and black pepper to taste.
- If desired, stir in heavy cream for a creamy texture.
- Serve hot and garnish with fresh basil leaves. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.