Chipotle Tomato Soup
I saw Ina Garten making tomato soup on tv this morning. It inspired me right on the spot to get out all the ingredients I had on hand, plus a few more. I even got out my Le Creuset pot, just like Ina used, but that’s where our roads diverge. Her soup is creamy and comforting, mine is zesty and invigorating. Choose your fork, depending on what you need today.
Given that there was pasta in it, and cheese on top of it, even my babies ate this stuff. But if you aren’t constantly pushing spicy food on your children like we are, yours may object to the heat. You could reduce the garlic, and reduce the chipotle chili powder, or even replace it with regular chili powder. I just love the smoky flavor of the chipotle with the tomatoes. The milk will also help smooth out the spice.
- 2 cups veggie broth
- 2 cups chicken broth
- ⅔ package spaghetti, broken into small pieces (I used gluten-free quinoa pasta. The texture was slightly chewier than wheat and was great in this)
- 2 tablespoons butter
- 1 yellow onion, chopped
- 4 gloves garlic, minced
- 1 bottle strained tomatoes (24 oz)
- 2 sprinkles chipotle chili powder
- ½ teaspoon turmeric
- sea salt or kosher salt
- 2-3 carrots, shredded
- 1 lightly toasted whole wheat hamburger bun or a piece of whole wheat bread, chopped into breadcrumbs (I used the food processor)
- 1 cup whole milk or cream
- Put the broths in a big pot. When you've got a boil, add some salt (depending on how salty your broth is), and the pasta. Let it cook while you cook the rest of the ingredients.
- In a separate pan, heat up your butter. Add the onion and saute about 5-7 minutes. Stir in garlic, chipotle chili powder, turmeric, and a good sprinkle of salt. Add tomatoes and carrots (for sweetness). Simmer for a minute, then add tomato mixture to the other pot.
- Stir in bread crumbs and milk. Simmer together for 5 minutes.
- TASTE IT. Add more seasoning if necessary.
- Ladle into bowls and add garnishes.