Pantry Chipotle Tomato Soup

You know that can of tomatoes you have in the back of you pantry? Yea, those. And how about the small jar of chipotles in adobo? I know you have those also. If you’re into Taco Tuesday or making your own chipotle mayo, you have those!

Now, here’s what you do with them… soup!

This is so easy, you don’t even think about it. If you’re like me, you’re so hungry that cooking anything that takes more that 30 minutes is not happening.

Ingredients

1 Large can tomatoes (chunk or stewed is great!)
1 to 2 Chipotle peppers
3 C veggie broth, or water if you don’t have broth
1/4 C nutritional yeast
Salt and pepper, to taste
1 T garlic powder

Directions

In a large pot, pour in the entire can of tomatoes. Add the chipotle peppers and broth, or water, and bring to a boil.

Keep in mind, the more chipotle, the hotter it will be!

With either a blender, or an immersion blender, puree soup until completely smooth.

Turn the burner on low and add in the rest of the ingredients. This soup is pretty thick, so add another cup of broth or water if you’d prefer something thinner.

Let simmer together for about 10 minutes then serve up with a little avocado or vegan sour cream if you have that on hand!

That’s it. An easy, pantry staple dinner in under 30 minutes.