2 TBS extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, peeled and smashed
1 TBS fresh thyme leaves (I used dried)
2 28oz cans whole fire-roasted tomatoes (I couldn't find that so I used 4 14.5oz cans diced fire-roasted tomatoes)
1 14.5oz can chicken broth
1 chipotle chile in adobo sauce, chopped
In a saucepan, heat the olive oil over medium heat. Add the onion, garlic and thyme and cook 10 minutes. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes. Using a blender, puree the soup (Mom got a hand held blender stick for Christmas and it was so much easier to use than pouring the soup into a blender!) Serve with grilled cheese sandwiches (ours were made with pumpernickel bread and da Vinci Gouda cheese. Yum!)
This soup has a really nice fresh flavor. However, I think it needs cream. I added a couple dollops of sour cream to it and some members of my family put some milk in their servings. Next time, I will have some half and half cream available. Also, the chipotle chile was a lot spicier than we were expecting. The cream will help, but I'll probably try to remove some of the seeds next time. I think this would also be good as a dip for crostini if it weren't quite so soupy - maybe omit the chicken broth (and the cream)? Something to experiment with.
Recipe from a Rachael Ray magazine.