Spicy Yellow Tomato Soup

• 1/2 white onion, diced
• 2 garlic cloves, minced
• Approx. 9 cups frozen whole yellow pear tomatoes
• 1 cup vegetable stock
• 1 chipotle pepper in adobo, minced
• 1 teaspoon dried oregano
• 2 Tablespoon extra virgin olive oil
• Salt & pepper to taste

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and saute until translucent.
3. Add the garlic and saute until lightly golden brown.
4. Add the frozen whole tomatoes and cup of vegetable stock.
5. Put on the lid and let it cook, checking occasionally to make sure nothing is burning or sticking.
6. When the tomatoes are completely broken down and the liquid is boiling away add the minced chipotle pepper in adobo and oregano.
7. Stir and let it cook for another minute or so.
8. Then remove the pot from the burner and using an immersion blender puree the soup to remove any chunks.
9. When the soup is smooth season with salt and pepper and return the pot to the heat.
10. Bring the soup back up to a boil and let it reduce until it’s to a consistency you like.
11. Then serve it up hot or let it cool and serve at room temp.

I paired the soup with a black bean and goat cheese quesadilla. It was a wonderful earthy, creamy compliment to the spicy soup. A crunchy salad also would work really well.