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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This soup is so fragrant and yummy! Chipotle chili adds a delicious smoky flavor, but the soup is mild in spice. This is my favorite soup; it is so easy to make, you must give it a try! Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 cloves garlic, minced |
4 large basil leaves, chopped |
2 sun-dried tomatoes packed in oil, drained and chopped |
4 cups water |
1 dried chipotle chili pepper |
1 bay leaf |
2 cups sweet peas |
1 tablespoon vegetable bouillon |
1 tablespoon red wine vinegar |
1/2 cup shredded gruyere cheese |
1 pinch freshly ground black pepper |
Directions:
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, and cook until it begins to brown, about 5 minutes. Add the garlic, basil, and sun-dried tomatoes; cook and stir until the garlic has softened, about 2 minutes more. Pour in the water along with the chipotle pepper, bay leaf, bouillon, and vinegar. Add the peas, and bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
2. Remove the soup from the heat, and discard the chipotle pepper and bay leaf. Carefully puree the soup until silky smooth in batches in a blender, or use an immersion blender right in the saucepan. Serve the soup with a sprinkle of Gruyere cheese and freshly ground black pepper.
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