Smoked Chipotle Tomato Basil Soup Recipes

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SMOKY CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO



Smoky Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 15

3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt
4 cups corn tortilla chips, lightly crushed
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar cheese, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro leaves, chopped for garnish

Steps:

  • Bring the broth to a simmer and add the chicken tenders, poach them for 6 to 7 minutes with a bay leaf.
  • While the chicken poaches, heat the extra-virgin olive oil in a medium soup pot or deep skillet over medium high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon. Drain off the excess fat, leaving 2 to 3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes then stir in chipotles and tomatoes.
  • Remove the chicken from the stock, dice it then add it to the soup. Pass the stock through a strainer then add it to the soup.
  • Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with smoked cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at table to finish the soup.

SMOKED CHIPOTLE TOMATO BASIL SOUP



Smoked Chipotle Tomato Basil Soup image

A rich and flavorful soup that is quick and easy to prepare. Tomato and basil meld together with the smoky spice of mild tabasco sauce as well as the kick of bloody mary mix. Also a great base for vegetable-based soups or as a topping for appetizers.

Provided by Colorado Connie

Categories     Vegetable Soup

Time 50m

Yield 6

Number Of Ingredients 11

3 tablespoons olive oil
3 large cloves garlic, pressed
1 (28 ounce) can crushed tomatoes (such as Hunt's®)
1 (14.5 ounce) can chicken broth
1 cup tomato and clam juice cocktail
¾ cup bottled bloody mary mix (such as Zing Zang®)
1 teaspoon dried basil
3 dashes chipotle-flavored hot sauce (such as Tabasco® Chipotle Pepper Sauce), or more to taste
¼ teaspoon garlic salt
ground black pepper to taste
1 cup half-and-half

Steps:

  • Heat olive oil in a 2-quart saucepan over low heat; cook and stir garlic until lightly browned, about 5 minutes. Stir in tomatoes and increase heat to medium; simmer for 10 minutes. Stir in chicken broth, tomato and clam juice cocktail, bloody mary mix, basil, hot sauce, garlic salt, and black pepper. Partially cover saucepan with lid and simmer until reduced, about 20 minutes. Reduce heat to low and add half-and-half; stir until heated through, about 5 minutes more.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 18.6 g, Cholesterol 16.4 mg, Fat 11.9 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 3.9 g, Sodium 862.6 mg, Sugar 2.5 g

SMOKED CHIPOTLE TOMATO BASIL SOUP



Smoked Chipotle Tomato Basil Soup image

A rich and flavorful soup that is quick and easy to prepare. Tomato and basil meld together with the smoky spice of mild tabasco sauce as well as the kick of bloody mary mix. Also a great base for vegetable-based soups or as a topping for appetizers.

Provided by Colorado Connie

Categories     Vegetable Soup

Time 50m

Yield 6

Number Of Ingredients 11

3 tablespoons olive oil
3 large cloves garlic, pressed
1 (28 ounce) can crushed tomatoes (such as Hunt's®)
1 (14.5 ounce) can chicken broth
1 cup tomato and clam juice cocktail
¾ cup bottled bloody mary mix (such as Zing Zang®)
1 teaspoon dried basil
3 dashes chipotle-flavored hot sauce (such as Tabasco® Chipotle Pepper Sauce), or more to taste
¼ teaspoon garlic salt
ground black pepper to taste
1 cup half-and-half

Steps:

  • Heat olive oil in a 2-quart saucepan over low heat; cook and stir garlic until lightly browned, about 5 minutes. Stir in tomatoes and increase heat to medium; simmer for 10 minutes. Stir in chicken broth, tomato and clam juice cocktail, bloody mary mix, basil, hot sauce, garlic salt, and black pepper. Partially cover saucepan with lid and simmer until reduced, about 20 minutes. Reduce heat to low and add half-and-half; stir until heated through, about 5 minutes more.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 18.6 g, Cholesterol 16.4 mg, Fat 11.9 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 3.9 g, Sodium 862.6 mg, Sugar 2.5 g

CHILLED TOMATO BASIL SOUP



Chilled Tomato Basil Soup image

Categories     Soup/Stew     Food Processor     Tomato     Bake     Lunch     Basil     Summer     Chill     Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 14

2 1/2 pounds (about 6) tomatoes, cored and cut into chunks
1 tablespoon cornstarch
1/2 cup beef broth
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
10 whole fresh basil leaves plus 1/3 cup chopped fresh basil leaves for garnish
sour cream for garnish
extra-virgin olive oil for drizzling the soup
as an accompaniment
garlic baguette toasts:
1 large garlic clove, minced or forced through a garlic press
1/4 cup olive oil
a French baguette, cut lengthwise into 6 long wedges
coarse salt to taste

Steps:

  • To make the soup:
  • In a food processor purée the tomatoes and force the purée through a fine sieve into a saucepan, pressing hard on the solids. In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato purée. Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste. Let the soup cool and chill it, covered, for at least 8 hours. The soup may be made 2 days in advance and kept covered and chilled.
  • Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil. Drizzle the soup with the oil and serve it with the toasts.
  • To make the garlic baguette toasts:
  • In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375°F. oven for 10 minutes, or until they are golden. Sprinkle the toasts with the salt and break them in half. Makes 12 toasts.

CHILLED TOMATO SOUP WITH CHIPOTLE CREAM



Chilled Tomato Soup with Chipotle Cream image

Categories     Soup/Stew     Tomato     Freeze/Chill     Bell Pepper     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 tablespoons olive oil
6 green onions, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 jalapeño chili, seeded, chopped
4 cups tomato juice
1 1/2 pounds tomatoes, seeded, chopped
3 tablespoons plus 2 teaspoons fresh lime juice
2 tablespoons prepared horseradish
1/4 cup sour cream
1 tablespoon minced seeded canned chipotle chilies
1/4 cup whipping cream

Steps:

  • Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, purée soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.
  • Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
  • Divide soup among 6 bowls. Drizzle generously with chipotle cream.

CHILI-BASIL TOMATO SOUP



Chili-Basil Tomato Soup image

A co-worker shared this recipe, and my husband and I both love it! We serve it with a fresh salad and bread. I hope it warms your tummy as it does ours! -Peggy Lund, Fort Collins, Colorado

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

1 can (26 ounces) condensed tomato soup, undiluted
3 cups 2% milk
1 can (12 ounces) evaporated milk
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the first 7 ingredients. Cook and stir over medium heat until heated through. Garnish servings with cheese if desired.

Nutrition Facts : Calories 243 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 1204mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 10g protein.

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