Give tomato soup a kick of heat with chipotle peppers! This Tomato Soup with Chipotle Peppers is ready in a cinch for a spicy take on this classic soup.
What You Need
Original recipe yields 5 servings
1 onion, chopped
2 Tbsp. olive oil
2 cans (14-1/2 oz. each) diced tomatoes, undrained
2 carrot s, chopped
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Lite Thousand Island Dressing
1 Tbsp. chopped chipotle peppers in adobo sauce
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Let's Make It
Cook and stir onions in hot oil in large skillet until crisp-tender.
Add tomatoes, carrots and broth; mix well. Bring to boil on medium-high heat; simmer on medium-low 15 min. or until vegetables are tender, stirring occasionally.
Blend vegetable mixture, in small batches; in blender until smooth, blending dressing and chipotle peppers with the last batch. Serve warm or chilled.
Serve as a sauce over your favorite hot cooked pasta.
Create a vegetarian version of this delicious soup by using canned vegetable broth instead of the chicken broth.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
1-1/4 qt. or 5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.