How to cook creamy chipotle tomato soup

Supplies

Chop the onions and celery into to even pieces.

Add the onions, celery, and a tbsp of olive oil to a large pot. Cook the vegetables on Med-Low until they are translucent. Stir regularly making sure NOT to brown!

While your onions and celery are cooking get the following ready to add: Tomatoes, Chipotle Peppers, and Vegetable Stock

When your onions and celery are translucent add your 3 cans of tomatoes and 32oz of vegetable stock.

Be careful when adding your chipotle peppers. For a mild heat I recommend only adding 2 small peppers or 1 large pepper. The more peppers you add (coated in adobo sauce) the spicier your soup!

After adding your flour cook on Med-Low for 10-15 minutes. This is to cook your tomatoes and flour.

Once the tomatoes are soft (10-15 min) use a stick blender or stand blender to pure the soup. For a smoother consistency blend the soup while it is still hot, but be careful not to burn yourself.

If using a stand blender, blend in small batches, and transfer blended soup to a separate large bowl. Be sure not to fill blender over 2/3 full.

After pureeing the soup add the following : 1/2 tsp (or more) of cinnamon, 1 tbsp (or more) of molasses , and 1/2 cup (or more) of cream. Remember to taste the soup and adjust ingredients as needed.

If you want to add more heat to your soup just add a little bit of the Adobo sauce. Be careful to only add a few drops at a time, since the sauce is very hot!!

Once you like the taste of your soup garnish and serve! Enjoy!