“This soup is so fragrant and yummy! Chipotle chili adds a delicious smoky flavor, but the soup is mild in spice. This is my favorite soup; it is so easy to make, you must give it a try!” - by Chelsea
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion, and cook until it begins to brown, about 5 minutes. Add the garlic, basil, and sun-dried tomatoes; cook and stir until the garlic has softened, about 2 minutes more. Pour in the water along with the chipotle pepper, bay leaf, bouillon, and vinegar. Add the peas, and bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
- Remove the soup from the heat, and discard the chipotle pepper and bay leaf. Carefully puree the soup until silky smooth in batches in a blender, or use an immersion blender right in the saucepan. Serve the soup with a sprinkle of Gruyere cheese and freshly ground black pepper.
Nutrition
Amount Per Serving (4 total)
- Calories
- 162 cal
- 8%
- Fat
- 9 g
- 14%
- Carbs
- 13.2 g
- 4%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"Dried chipotles were an ingredient in another recipe I was making. I was unable to find them and bought a small can of chipotles in adobo instead. I found this recipe while looking for ways to polis..." See moreh of the aforementioned can. Had I found the dried variety in the first place, I probably would never have made this recipe. I am glad I did find it, because the flavors are complex and tasty! I diced one of the chipotles in adobo and left it in. There was a little too much liquid for my preference, so I will add more peas or cut the amount of liquid next time. I also used chicken broth instead of water (and left out the boullion cube). While the color of the soup will probably keep it out of any food blogs, it could be dresssed up with a sour cream/yogurt garnish for guests. I will definitely make this again!"
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