Yellow Tomato Soup

By á-170456

Ingredients

• 2 1/2 cups chopped onion - (1 large)
• 6 bacon slices - (abt 5 oz) chopped
• 5 cups chopped yellow tomatoes - (abt 2 lbs)
• 2 garlic cloves minced
• 1/2 cup dry Sherry
• 1/2 cup dry white wine
• 4 cups chicken stock (or canned low-salt chicken broth)
• 2 teaspoons minced canned chipotle chilies see * Note
• 1 tablespoon chopped fresh oregano leaves
• 1/2 cup whipping cream
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 1

Preparation

Step 1

* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Sauté onion and bacon in heavy large pot over medium heat until onion is tender and beginning to brown, about 15 minutes. Add tomatoes and garlic and simmer until tomatoes are tender and juicy, stirring occasionally, about 20 minutes.

Add Sherry and wine; simmer 5 minutes. Add stock and simmer until mixture is reduced to 6 1/2 cups, about 15 minutes. Stir in chipotle chilies and oregano.

Working in batches, puree soup in blender. Return to pot. Add cream and stir until heated through. Season to taste with salt and pepper and serve.

This recipe yields 6 (first-course) servings.

Chipotle chilies give this soup smoky flavor.