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Smoky Tomato Soup with Bacon Cheese Straws

Makes 6 to 8 servings
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Ingredients Method

Ingredients
  

  • ¼ cup olive oil
  • 1½ cups chopped onion
  • 1½ tablespoons garlic minced
  • ¼ cup all-purpose flour
  • 1 32-ounce carton chicken stock
  • 1 28-ounce can fire-roasted crushed tomatoes, undrained
  • ½ teaspoon ground chipotle chile pepper
  • ¼ teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1½ tablespoons thinly sliced fresh basil
  • Bacon Cheese Straws recipe follows, to serve
  • Garnish: thinly sliced fresh basil ground black pepper

Method
 

  1. In a large Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, until tender, 3 to 5 minutes.
  2. Stir in flour until well combined; cook 2 to 3 minutes. Gradually stir in half of stock. Bring to a low boil; cook until thickened, stirring frequently. Stir in remaining stock, tomatoes, ground chipotle chile pepper, chili powder, salt, and black pepper; bring just to a boil. Reduce heat to medium-low; simmer, uncovered, stirring occasionally until thickened, 20 to 30 minutes.
  3. Transfer half of soup to the container of a blender. Secure lid on blender and remove center piece of lid to let steam escape. Place a clean towel over opening in lid to avoid splatters, and process until smooth.
  4. Return blended soup to soup mixture in pot. Add basil, and stir to combine.
  5. Serve immediately with Bacon Cheese Straws. Garnish with basil and black pepper, if desired.