Appetizers / Soups / Salads

Chipolte Roasted Tomato Soup takes several minutes to prepare.

Chipolte Roasted Tomato Soup takes several minutes to cook.

Chipolte Roasted Tomato Soup makes 8 servings.

The ingredients for Chipolte Roasted Tomato Soup are:

ALL ORGANIC INGREDIENTS, IF POSSIBLE!
2 1/2 pounds red ripe tomotoes, cut in half, seeded and cored
1 med onion, peeled and cut into 8 slices
3 garlic cloves
5 sprigs fresh thyme
2 tbsp extra light olive oil
2 bay leaves
3 cups low-sodium chicken broth
1 tsp salt
1/2 fresh ground black pepper
1/3 Chiplotle Pepper in Adobo
(1/2 cup heavy cream optional - adds 100 cals per serv!!!)

Here is how you make Chipolte Roasted Tomato Soup:

Makes 6 to 8 servings.Preheat oven to 300 degrees.Put tomatoes, onion, garlic, and 4 thyme springs on foil lined baking sheet. Sprinkle with a little salt and pepper. Drizzle with olive oil and toss. Roast in oven for 2 hours.Let tomatoes cool to touch. Remove peels and transfer to pot with roasted onion, garlic, and thyme. Add remaining fresh thyme sprig. Add chicken broth and bay leaves. Bring to a boil and reduce heat to a simmer and cook uncovered for 40 min. Remove thyme springs and bay leaves. Add Chipolte pepper (if you like it really hot, add the whole pepper - 1/3 seems good to me and does not take over the flavor). Use immersion blender or food processor - blend until creamy and smooth. Return soup to the pot. If adding heavy cream, do so now. Simmer for about 10 more min and your ready to serve! Number of Servings: 8Recipe submitted by SparkPeople user WORKNMOM23.

The nutritional information for Chipolte Roasted Tomato Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 62.9

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 331.5 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 1.4 g
• Protein: 1.8 g