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Pepper, Chipotle Chile, Ground Thyme, Leaf

Roasted Chipolte Vegetable Potato Soup

Yield: 5 Quarts

Reorder No. Description Amount
597104Eggplant, peeled & chopped into 1" pieces6 cups
198927Zucchini, chopped into 3/4" pieces3 cups
100018Yellow Squash, chopped into 3/4" pieces3 cups
432061Olive Oil1/3 cup, 3 Tbsp.
229551Trade East Ground Chipotle Chile Pepper2 tsp.
198307Diced Onions4 cups
130731Fresh Garlic, minced1 1/2 Tbsp.
170895Celery, diced1 1/2 cups
513814Trade East Leaf Thyme2 tsp.
White Wine1/2 cup
206032Tomatoes, diced1 cup
530018Red Potatoes, diced with peels2 lbs.
261564Chicken Broth6 cups
867250Heavy Cream1 qt.

Preparation Instruction

Wash Hands. Combine eggplant, zucchini and yellow squash with 1/3 cup olive oil and 2 teaspoons Trade East Ground Chipotle Chile Pepper in a large bowl. Transfer to a shallow baking pan. Roast at 425°F for 30 minutes or until vegetables are tender and browned. Heat 3 tablespoons olive oil in a medium stockpot. Add onion, garlic, celery and Trade East Thyme. Reduce heat and sweat the vegetables until they are clear, not brown; stirring frequently for 5-6 minutes. Add 1 tablespoon Trade East Chipotle Chile Pepper and cook another 1-2 minutes. Add the wine and tomatoes and cook until the liquid is reduced by two-thirds. Add the potatoes and chicken broth, bringing the soup to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 20-22 minutes. Add the heavy cream, roasted vegetables and any cooking juices. Serve hot. If desired garnish with a dollop of sour cream, chopped fresh cilantro, lime wedges or crispy tortilla strips.