1 medium yellow onion; diced
1-2 cloves garlic, minced
28oz can plum tomatoes
1 chipotle pepper, diced + 1-2T adobo sauce (from canned chiles)
2 qts vegetable stock
kosher salt
1/2c thick cashew cream (recipe here; freezes like a charm)
Sweat the onion slowly in olive oil; throw on a bit of salt to get this going. When just getting translucent, add garlic and chipotle pepper. Saute another minute.
Add can of tomatoes and liquid from the can, crushing tomatoes in your hand as you go. Messy but oddly satisfying. Add vegetable stock. Then test for seasoning - probably needs a bit more salt. Bring to boil.
Reduce heat and simmer soup for 20ish minutes. Add cashew cream and cook 5 mn longer (this will actually thicken things up a bit). Use immersion blender to get out the big chunks; alternatively, use your regular blender, but be prepared to do 3-4 batches. Fill the blender only to half full, cover the top with a dishtowel and avert your eyes before you press any buttons. Hot liquid volcano may ensue.
Adjust seasonings a tad (I liked a little smoked paprika to amp up the smoky chipotle flavor without adding more heat) and...mmm...you know what to do.
