Food and Recipes Dish Soup Slow-Cooker Chipotle-Tomato Soup 4.0 (1) 1 Review Tomato soup and grilled cheese sandwiches – is there a more classic combination for a chilly, winter afternoon? Fresh plum or Roma tomatoes, even if they are out-of-season, add brightness and a deeper layer of flavor that you can't get with canned varieties alone. Southerners love their food with a little heat, so adjust your level of spiciness in this tomato soup by stirring in an extra chipotle chile or more crushed red pepper. If you have a stick blender, you can puree this spicy tomato soup right in the slow cooker; otherwise, use a traditional blender. We've topped our soup with homemade tortilla strips, but you can easily break up some tortilla chips you have on hand. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on January 9, 2020 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling; Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall Active Time: 20 mins Slow Cook Time: 4 hrs 15 mins Total Time: 4 hrs 35 mins Yield: 4 serves Ingredients Soup 2 tablespoons olive oil 2 cups chopped yellow onion (from 1 large onion) 1 canned chipotle chile in adobo sauce 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper 6 medium garlic cloves, crushed 6 medium plum tomatoes, chopped (about 3 cups) 1 (28-oz.) can whole peeled plum tomatoes Tortilla Strips 2 (6-inch) corn tortillas Toppings 1/3 cup sour cream 1/4 cup fresh cilantro leaves Directions Heat olive oil in a large skillet over high. Add onion, chipotle, oregano, crushed red pepper, and garlic. Cook, stirring occasionally, until onions are translucent, 6 to 8 minutes. Place onion mixture in a 6-quart slow cooker; stir in tomatoes. Cover and cook until juices have released from fresh tomatoes and their flesh is broken down, about 4 hours on HIGH or about 8 hours on LOW. While the tomato mixture is cooking, preheat oven to 350°F. Coat both sides of corn tortillas with cooking spray. Cut into 2- x 1/2-inch strips. Place in a single layer on a rimmed baking sheet. Bake in preheated oven until browned, about 10 minutes. Place tomato mixture in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 1 minute. Pour soup into bowls. Top with tortilla strips, sour cream, and cilantro. Print