Chipotle Tomato Soup (serves 4)
I made this soup with leftovers and it turned out to be a winner – lovely red color, rich flavor and somewhat on the fiery side (which was intentional). For the first time in my life I used a tomatillo – green with a papery skin and are as good raw as cooked. The man in the veg. department told me that I should always buy firm tomatillos and you have to wash them before using as they are sticky.
1 tbsp. extra virgin olive oil
1 x medium onion – chopped
1 x large clove garlic – chopped
1 x tomatillo – washed and chopped into chunks
1 cup passata/strained tomatoes
8 baby tomatoes
1/2 a 7oz. can of chipotle peppers in adobo sauce
2 1/2 cups veg. broth
Place olive oil in a cast iron casserole dish and when sizzling add onion and garlic and let soften and brown for a minute or two.
Add all the other ingredients, bring to a boil, then simmer for 30 minutes.
Puree in the food processor