Roasted Tomato Chipotle Soup

Ingredients

• 1 onion
• 3 clove(s) garlic
• 1 tablespoon(s) olive oil
• 2 can(s) chipotle peppers Chopped and Packed in adobo
• 2 can(s) Fire roasted crushed tomatoes 14.5 ounces
• 1/4 cup(s) half-and-half
• salt and pepper to taste
• 1 cilantro handful to garnish

Preparation

1. Heat olive oil in a soup pot over medium heat. Add garlic and onions and cook, stirring occasionally for 3 - 4 minutes or until onions are translucent and very fragrant. Add chjipotle peppers and adobo and cook for another minute. Add tomatoes ( juice and all - do not drain) and cook covered for 10 minutes, stirring occasionally.
2. Puree mixture in a blender, food p[rocessor, or immersion blender. Return to pot, stir in the half and half, and season with salt and pepper to taste. Cook, uncovered, over medium heat for 5 more minutes.
3. Serve garnished with cilantro.