Jalapeno Chipotle Tomato Soup

Ingredients

• 1/2 stick(s) butter
• 1/2 tablespoon(s) thyme
• 1/2 tablespoon(s) chipotle chile powder
• 1 jalapeno pepper diced
• 1/4 medium onion diced
• 1 clove(s) garlic diced
• 1/4 cup(s) tomato paste
• 4 14 ounce(s) cans of tomato
• 1 teaspoon(s) whole cane sugar
• 1/4 cup(s) half-and-half
• 3 cup(s) chicken broth

Preparation

1. Melt butter in a large heavy pot over medium heat. Add thyme, onion, chipotle, jalapeno, and garlic. Cook until onion is completely soft and translucent, 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, 5–6 minutes.


2. Add tomatoes with juices, 1 tsp. sugar, 2 cups of water, and 3 cups chicken broth to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld, 45–55 minutes. Remove soup from heat; let cool slightly. Working in small batches, purée soup in a blender until smooth. Return to pot. Rewarm before continuing.


3. Stir in 1/4 cup half-n-half. Simmer soup until flavors meld, 10–15 minutes longer. Add more cream, if desired.