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

$9.19for 450 minServes 4

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

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

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

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

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

Not included in the cost.

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

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

Typical price

$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.

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.