I was provided with free product that helped facilitate this blog post. All opinions are mine alone.
Tomato soup, for so many it is a classic comfort food that is perfectly paired with grilled cheese. For myself, it has been a food I have avoided for over thirty years. That was until recently when I tried Cream Chipotle Tomato Bisque.
When I was seven, I was making myself lunch one day, a day that I will never forget. I made myself tomato soup. I cooked it on the stove, poured it into a bowl and as I carried it to the table I poured burning hot soup all over myself. After that happened, I refused to eat tomato soup. I was strictly a chicken noodle or vegetable soup girl from that moment on. As years went by and I started cooking for my own family I started making more and more soups. I have become a homemade kinda soup girl. I couldn’t tell you the last time I bought a can of soup.
Finding new recipes to try is a love of mine and I have come across a few tomato soup recipes over the years, always thinking maybe. I never make them though because, well, memories. Then, I was added to a campaign for Hunt’s Tomatoes for Allrecipes with several recipes created by my fellow ambassadors. As I went through them I eliminated a few and then added a few to my recipe box to try out. One of the ones I included was the recipe for Creamy Chipotle Tomato Bisque. It was a bisque, not a soup, so maybe I would like it.
The recipe was created by a fellow ambassador, France. She is in the pic below on the right.
We had a great time in Iowa last September and after spending some time together, I discovered we had similar tastes. We even created recipes that were alike. So I knew her recipe would be delicious and there was a good possibility I may even like it.
The bisque was quick and easy to make and I got to play with my immersion blender too. That is always an added plus. I tasted the soup and it was perfectly spicy and I thought to myself, why haven’t I been eating tomato soup again? I was in love and I think this creamy chipotle tomato bisque has replaced my favorite butternut squash soup and is my new favorite. I served the soup to my son with some sour cream to help cool it down for him and tortilla chips but I think it would pair perfectly with a grilled cheese sandwich. I will be making it again and trying that classic combo for myself.
What is your favorite soup and sandwich combo?
- 1 tablespoon olive oil
- ½ cup onion, chopped
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce from chipotle peppers
- 1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes with Garlic
- 3 cups chicken broth
- ¾ cup heavy cream
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
- Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
- Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.
- France's Notes:
- If you can't find the Fire Roasted Tomatoes with Garlic variety, substitute one can of regular Fire Roasted Tomatoes and add 1 clove of garlic in with the onion.
- You may use a blender instead of an immersion blender to puree the soup; process in two batches if necessary
Recipe from Allrecipes.com