“Creamless” Creamy Spicy Chipotle Tomato Soup
Prep time: 30 minutes | Cook Time: 45 minutes
We used to thicken this soup with flour, sweeten it with sugar and make it rich and creamy with whipping cream. Now a days, with a touch more knowledge of nutrition and a keener interest in healthier living, we decided to create the same rich and tangy flavor profile of an old favorite, with some healthier substitutions. In this updated rendition, gluten-free flour replaces the white flour, maple syrup replaces the refined sugar, and coconut milk steps into the place of dairy. Because of our radical obsession with yummy flavor, we promise that you will love this mindful creation of deliciousness.
We often serve this “twangy” soup over quinoi or basmati rice for variation and sometimes we fold in a big wad of spinach to green-things up. Voila. Love dinner in a bowl.
We always make this soup a day or 2 in advance. It’s awesome to have on hand cuz a ladle full over 2 sunny-side up eggs makes for a spunky tastin’ breakfast.
2 tablespoons extra virgin coconut oil, or olive oil
1 large onion, chopped
4 large garlic cloves, finely chopped
1 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons gluten free flour
1 tablespoon smoked paprika
1/2 teaspoon chipotle powder
One 28-ounce can fire roasted diced tomatoes (We like Muir Glenn)
1 quart chicken stock, 32 ounces, or veggie broth
1 can coconut milk
1/4 cup ketchup (We like Muir Glenn)
2 tablespoons maple syrup
11/2 tablespoons chopped thyme
1/3 cup chopped basil, just before serving
Melt the coconut oil in a 6-quart heavy bottomed pot over medium heat. Add the onions and garlic, 1/2 teaspoon sea salt and 1/4 teaspoon pepper and cook over medium high heat stirring frequently, about 5-7 minutes or until soft and translucent.
Reduce the heat to low, and add the gluten free flour, the smoked paprika and the chipotle powder. Cook about 2 minutes, stirring often. Whisk in the tomatoes and all their juices, the chicken or veggie broth, the coconut milk, the ketchup, the maple syrup and the thyme. Add 1/2 teaspoon more sea salt and 1/4 teaspoon pepper, and cook over medium-low heat for 45 minutes, stirring frequently. Season to taste with more smoked paprika or chipotle. (Remember that smoked paprika has a sweet, mild flavor and chipoltle is fiery-hot.) Add the basil just before serving and reserve a little for garnish.
Note: This soup is best made at least one day before serving and can be made up to 3 days ahead. (If you make the soup in advance, let the soup cool, and add the basil before refrigerating. Reheat and garnish with fresh basil. We usually will add some more fresh basil into the pot as well).