Here is one of our all-time favorite soup recipes. If you cannot find the chipotle chilies in adobo sauce at your local supermarket, then you can substitute with a dash or two of your favorite hot sauce. Enjoy!
Smokey Fire-Roasted Tomato Soup
1/2 cup olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
1 tablespoon chopped thyme
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground pepper
2 tablespoons flour
One 28-ounce can fire roasted chopped tomatoes (not in puree)
One 14-ounce can fire roasted whole tomatoes, roughly chopped
Two 14-ounce cans chicken broth
3/4 cup ketchup
1/4 cup tomato paste
1 1/2 teaspoons sugar
1 1/2 teaspoon finely chopped canned chipotle chilies in adobo sauce, plus more as needed (see note)
1 1/2 teaspoons smoked paprika
1 cup heavy cream
3 tablespoons chopped basil
Heat the oil in a 6-quart heavy bottomed pot over medium heat. Add the onion, garlic, and thyme and season with 1 teaspoon of the kosher salt and freshly ground pepper. Cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Sprinkle the flour over the onion and cook for 2 minutes. Whisk in the tomatoes and all their juices, the chicken broth, the ketchup, the tomato paste, the sugar, the chipotle, and the smoked paprika. Add remaining 1 teaspoon kosher salt and cook, stirring frequently, over low heat for 45 minutes. Whisk in the cream and cook for an additional 15 minutes, stirring frequently. Season with more kosher salt to taste. Remove from heat and add basil just before serving.
Note: You can find canned chipotle chilies in adobo sauce (smoked jalapeños in a thick red sauce) in supermarkets and Latino specialty markets.
Serves about 6.
Do-ahead: The soup can be made up to 3 days ahead.