Appetizer for 4

Chipotle Red Pepper Soup

Name: Chipotle Red Pepper Soup
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 red peppers cut into small pieces; 1 tbsp olive oil plus extra for drizzling (optional); butter for frying (optional); 2 large onions thinly sliced; 3 cloves garlic thinly sliced; 1 tbsp smoked paprika; 1 tsp ground coriander; 1 tbsp chipotle paste; 350 g ripe tomatoes roughly chopped; 400 ml vegetable stock; 1 tsp light brown muscovado sugar; 1/2 bunch fresh basil

Red peppers, tomatoes, onions, garlic, and spices simmer in vegetable stock before blending into a smooth smoky soup.

Typical price

$9.19for 4 servings

$2.30 per serving$9.19 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: bbcgoodfood.com

50 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Mexican Vegetarian Budget Appetizers Lunches Snacks Back to school Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Bell peppers$2.49/lb typical	1.5 lb	$3.74Typical price
Onions$1.29/lb typical	1 lb	$1.29Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Canned chiles and chipotles in adobo$0.35/oz typical	0.5 oz	$0.17Typical price
Fresh tomatoes$1.99/lb typical	0.75 lb	$1.54Typical price
Broth or stock$0.07/oz typical	14 oz	$0.98Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.5	$0.74Typical price
Total for the servings shown		$9.19

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSugar and brown sugar

Not included in the cost.

Ingredients

4 red peppers cut into small pieces
1 tbsp olive oil plus extra for drizzling (optional)
butter for frying (optional)
2 large onions thinly sliced
3 cloves garlic thinly sliced
1 tbsp smoked paprika
1 tsp ground coriander
1 tbsp chipotle paste
350 g ripe tomatoes roughly chopped
400 ml vegetable stock
1 tsp light brown muscovado sugar
1/2 bunch fresh basil

Steps

Heat the olive oil in a large 5-quart pot over medium heat and cook the onions for 8 minutes.
Add the garlic, smoked paprika, coriander, and chipotle paste, then cook for 1 minute.
Stir in the red peppers, tomatoes, vegetable stock, and brown sugar, then bring the soup to a boil.
Reduce the heat and simmer uncovered for 25 minutes, until the peppers are tender.
Blend the soup until smooth, stir in the basil, and simmer for 3 minutes before seasoning with salt and pepper.