Note: Go ahead and grab a can of chipotles. Use what you need, and freeze the rest. They freeze beautifully in a freezer plastic bag and are easier to chop and drop into other recipes later without defrosting.
serves 3 adults
prep + cook time approx 35 minutes
2 cloves of garlic, chopped
1 1/2 cups of diced onion (half of a large one or 1 small one)
2 - 14.5 oz cans of fire roasted canned tomatoes
1/2 cup of half and half
1 cup of water
1/2 cup of red pasta sauce or tomato sauce
(click here for a homemade recipe)
2 chipotle chili peppers, chopped
1/2 tsp salt
1 tsp olive oil
1 oz cream cheese - although I don't think this added much will omit next time
1. Saute the onion and garlic together in a medium saucepan
2. When they are browned and softened (about 4-5 minutes) add in the tomato, tomato sauce, water, and peppers. Bring it to a boil. Cover. Reduce heat and simmer for 25 minutes.
3. Blend it in batches (being careful because its hot). Return it to the original pot and over low heat whisk in the cream cheese and half & half. Let it heat through (about 3-5 minutes - turning the heat up to medium if needed).
4. Taste it and add the salt if needed or more to taste.
Enjoy with a yummy cheesy grilled cheese. I did one slice of baby swiss cheese and two slices of Colby jack on whole wheat with my soup.
From my kitchen to yours
Enjoy the last few days of 2013