Creamy Tomato Chipotle Bisque

Last week was both Mother's Day and Cinco de Mayo, so on Sunday I decided to whip up something that combines both holidays.  The weather was a little cool and I was thinking of comfort food.  One of my favorite things from childhood was a bowl of creamy tomato soup served with a grilled cheese sandwich for dipping.  Comfort food indeed.

This updated version of the classic combo is fast and easy and is loaded with flavor.  There is just enough chipotle in the soup to give it a little tingle of heat without masking the flavor of the tomatoes and fennel seed.  I will definitely make this soup again and again.

We served this with a three cheese grilled cheese sandwich (smoked gouda with bacon, sharp cheddar, and asiago) and some fresh basil leaves.  DELICIOUS! 

Creamy Tomato Chipotle Bisque
serves 6

2 Tbsp olive oil
1 Tbsp minced shallot
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp ground corriander
1/2 tsp fennel seeds
1/8 tsp cinnamon
1 cup dry white wine
1  28 oz. can petit diced tomatoes
2 cups vegetable or chicken stock
2 Tbsp honey
1 chipotle pepper (not the whole can, just one pepper) in adobo sauce (found in the latin aisle at the grocery)
1 cup heavy cream
1 tsp salt

In a large pot, heat olive oil over medium high heat.  Add shallots, onions, celery and bell pepper and saute for 5 minutes until tender.  Add oregano, cumin, corriander, fennel and cinnamon and cook 2 more minutes.  Add white wine and bring to a simmer.  Add tomatoes, stock, honey and a single chipotle pepper in adobo.  Bring to a simmer, reduce heat to medium and cook 30 minutes uncovered, stirring occasionally.  Puree soup with an immersion blender until very smooth.  Add cream and salt.  Garnish with sour cream (if desired) and serve hot with your favorite grilled cheese sandwich.