This recipe is for tomato soup. It involves sautéing onions and spices in olive oil, then adding vegetable broth, diced tomatoes, and chipotles. The mixture is simmered for 10 minutes. Tortilla chips are pulverized in a blender with some of the hot soup to thicken it. The purée is then stirred back into the pot before serving.

1. Tomato soup
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2. RECIPE INGREDIENTS
3 cups diced onions
2 teaspoons olive oil
2 teaspoons ground cumin
1 teaspoon dried oregano
1 quart vegetable broth*
1 28-ounce can of diced tomatoes
2 teaspoons minced canned chipotles in
adobo sauce*, or more to taste
1 1/2 cups crumbled corn tortilla chips

3. RECIPE METHOD
• In a soup pot on medium heat, cook the
onions in the oil for 5 minutes or until
softened.
• Add the cumin and oregano and stir for a
minute.

4. Next…
• Add the broth, tomatoes, and chipotles,
cover, and bring to a boil.
• Reduce the heat and simmer for about 10
minutes.

5. Next…
• Pulverize the tortilla chips in a blender. Add
about 3 cups of the hot soup to the blender
and purée until smooth.
• To make pouring easier, add another cup of
hot soup and whirl on low speed.
• Stir the purée into the simmering soup pot.
Serve hot.

6. Next…
• Pulverize the tortilla chips in a blender. Add
about 3 cups of the hot soup to the blender
and purée until smooth.
• To make pouring easier, add another cup of
hot soup and whirl on low speed.
• Stir the purée into the simmering soup pot.
Serve hot.