Tomato Chipotle Bisque

Name: Tomato Chipotle Bisque Recipe
Yield: 6
Ingredients: 2 Tbsp olive oil; 1 Tbsp minced shallot; 1 cup diced onion; 1 cup diced celery; 1 cup diced green bell pepper; 1/2 tsp oregano; 1/2 tsp ground cumin; 1/2 tsp ground corriander; 1/2 tsp fennel seeds; 1/8 tsp cinnamon; 1 cup evaporated milk; 1 28 oz. can petit diced tomatoes; 2ish cups vegetable or chicken stock; 2 Tbsp honey; 1 chipotle pepper (not the whole can just one pepper) in adobo sauce (found in the latin aisle at the grocery); 1 tsp salt

Number of Servings: 6

Ingredients

2 Tbsp olive oil1 Tbsp minced shallot1 cup diced onion1 cup diced celery1 cup diced green bell pepper1/2 tsp oregano1/2 tsp ground cumin1/2 tsp ground corriander1/2 tsp fennel seeds1/8 tsp cinnamon1 cup evaporated milk1 28 oz. can petit diced tomatoes2ish cups vegetable or chicken stock2 Tbsp honey1 chipotle pepper (not the whole can, just one pepper) in adobo sauce (found in the latin aisle at the grocery)1 tsp salt

Directions

In a large pot, heat olive oil over medium high heat. Add shallots, onions, celery and bell pepper and saute for 5 minutes until tender. Add oregano, cumin, corriander, fennel, and cinnamon and cook 2 more minutes. Add broth and bring to a simmer. Add tomatoes, honey, and a single chipotle pepper in adobo. Bring to a simmer, reduce heat to medium and cook 30 minutes uncovered, stirring occasionally. Puree soup with an immersion blender until very smooth. Add evaporated milk and salt.

Serving Size:�6

Servings Per Recipe: 6

Nutritional Info Amount Per Serving