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!
- 3.0 (28oz Can) Whole Peeled Tomatos
- 1.0 (3.5oz Can) Chipotle Peppers in Adobo Sauce
- 32.0oz Vegetable Broth
- 3.0 Medium Yellow Onions
- 4.0 Stalks of Celery
- 2.0tsp Flour
- 1.0tsp Cinnamon powder (to taste)
- 2.0Tbsp Blackstrap Molasses (to taste)
- 1.0c Cream (to taste)
- 1.0 Large Pot
- 1.0 Blender
- 1.0Tbsp Olive Oil
SF Bay Area