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Chipotle-Tomato Soup

Chipotle-Tomato Soup recipe
photo by:kraft
Tomato soup gets a kick of heat from chopped chipotle peppers in this easy-to-make recipe.
10 min
35 min
1-1/4 qt. or 5 servings, 1 cup each
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My family did not enjoy this recipe. This is a first for us because we have enjoyed all the others.
Ouch. I like spicey but this was way too spicey. If I did make it again I'd try to calm it down with corn and black beans or something.
Sorry to put a negative review out there. I make a Kraft Food & Family recipe almost every day. I plan out my menus for the week before going to the store and 90% of the recipes are from this website or the magazine. I love it! However, this soup was horrible. I LOVE spicy things so I thought this would be perfect. But, the chipolte in this just ruined it. Sorry! I won't be trying this again.
very spicy and could double as a pasta sauce.
We've made this twice now--reduced the chipotle the second time and it helped. Still quite spicy, so beware, but very tasty. Good over noodles or rice. We'll probably use about half the chipotle called for next time.
Everyone who likes something spicy loved this soup! This is also a great base for Chicken Tortilla soup!
I cook twice a month for a 25 member housing co-op and this is always a hit. It has a great warmth that can creep up on you so be careful with the peppers. I agree with the suggestion of reducing the chipotle a bit unless you really like it hot. I also add more carrots and onions to make it a little thicker, in which case you probobly wouldn't want to serve it cold.
Very good. I will add less of the chipotle pepper next time. Even good cold the nest day.
this soup was very good...i would make it again...a bit hot but very yummy
I really love it! Tasty, low fat, and easy. I used the low fat chicken broth and the no fat Kraft Thousand Island dressing. All the Texans will love it!
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