So, I had to switch to "Plan B" and in the essence of time, I decided to make my quick and easy Fire Roasted Tomato Cheddar Chowder. It's quick, easy and delicious. Most, if not all of the ingredients, are easily found in your grocery store and are possibly already in your pantry! I actually created this recipe last fall. It was featured in the inaugural issue edition of Wheat-Free Living's digital magazine this past February.
I made this soup tonight because it was quick and easy and I happened to have all of the ingredients on hand. As a matter of fact, I had just picked up several cans of Muir Glen Organic Diced Fire Roasted Tomatoes at Sprouts this afternoon because they are on sale for half price! I guess it was meant to be. Since I already had some beautiful photos taken of this soup, and it's pitch dark here and storming, I'm going to post a few of the photos that I'd already taken along with the soup recipe. I'll post the Chipotle Cheddar Cracker recipe that went along with the soup tomorrow. It's hard to believe we are only days, if not weeks away from soup and cracker season; I can hardly wait! Enjoy!
· 2 tablespoons olive oil
· 1/2 cup finely diced onion
· 2 cups chicken stock
· 1 28-ounce can diced fire roasted tomatoes, with juices
· Pinch dried thyme
· 1/2 teaspoon sea salt
· 1/4 to 1/2 teaspoon chipotle chile powder, to taste
· 2 cups shredded sharp cheddar cheese (about 6 ounces)
· 3/4 cup heavy cream
· Optional Garnishes: shredded cheddar cheese, crumbled bacon, smoked paprika
Heat 2 tablespoons of olive oil in a 3-quart saucepan over medium heat; add diced onion and cook until translucent, stirring occasionally. Add chicken stock and tomatoes to saucepan; increase heat and bring to a light simmer, about 5 minutes.
Remove pan from heat and blend, using an immersion blender, until smooth. Return pan to medium-high heat until soup begins to simmer; add thyme, salt, and chipotle powder; reduce heat to low and simmer uncovered for about 10 minutes.
Add cheddar cheese to soup and whisk until melted; stir in cream and heat just until hot and soup begins to simmer (do not boil). Taste for seasoning. Serve soup topped with additional shredded cheese, crumbled bacon and dash of smoked paprika, if desired. Serves 4.
Note: This soup is rich and creamy and almost like having a “grilled cheese sandwich dipped in tomato soup” in a bowl. Fire roasted tomatoes add a nice smoky flavor to the soup; if you cannot find canned diced fire roasted tomatoes, regular diced tomatoes may be substituted. If you do not have an immersion blender, the soup can be transferred to a regular blender to process until smooth and then returned to the pan; the immersion blender just saves you a step. Chipotle chile powder also adds a smoky, spicy flavor to the soup. You can easily substitute ancho chile powder in place of the chipotle if you prefer a milder pepper flavor.
This looks spectacular and so easy! This will be tomorrow's lunch. I look forward to the cracker recipe as well. And I appreciate that you posted this to your blog; I went to the magazine to see the recipe originally but like that I can now pin this instead of having to go look for it. Thanks.
Thank you. I hope you enjoy it. I posted the cracker recipe this evening so you should be able to pin that too! Thanks so much! :-)
This is really good! I've been making a similar recipe with chicken but this is better. I think you could leave out the chipotle or the cream and still have a good tomato soup, but the recipe is great as written. Thanks for posting it!
Thanks jnharsanyi! :-)
Very good tomato soup! I only used regular canned diced tomatoes and it was just great. Simple and delish served with cheddar pepper biscuits.
So glad you enjoyed it. I bet it was great with the cheddar black pepper biscuits! :-)
just made this for dinner tonight…ymmmmm…soooo satisfying on a chilly evening. along w/roasted brussel sprouts and half sandwich bun.
bought immersion blender to use..it worked great.
thanks GG for another great recipe. : )
Glad you enjoyed it Samudra. Bet it was a yummy dinner with the roasted sprouts, too.
I love my immersion blender. It works great when pureeing cauliflower mash, too. It so much better than trying to transfer hot foods to a blender to puree and then back to the pot again.
Glad you enjoyed it! :-)
Thank you for another great recipe! We had this with your yummy buttermilk biscuits. I made one change and used a light dash of red cayenne pepper for the chipotle as I didn't think my kids would like the smoky flavor. I also thought blending in a roasted red pepper in with the tomatoes would be a nice addition next time.
You are welcome. So happy you enjoyed it. Cayenne pepper was a great substitute and I bet a roasted pepper added would be awesome too. So happy you are enjoying the soup and biscuits! :-)
Is the nutritional information posted somewhere?
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