Chipotle-Tomato Soup with Queso Fresco

Heat soup pot until hot, then add olive oil, quickly followed by roughly chopped Spanish onion. Saute until slightly softened but not brown. Then add garlic and stir until aromatic.

Meanwhile, core, deseed and roughly chop the bell peppers. Peel and roughly chop the carrots. Add peppers and carrots to the pot along with the drained sundried tomatoes and chipotle peppers ( I used half of the 3.5 ounce tin, but you may use as much of it as you like).

Stir the mixture until it starts to wilt and cook slightly. Add salt and some freshly gound pepper, to taste. You can always adjust the seasoning once the soup is cooked .

Once the mixture has softened, add the cans of crushed tomatoes and stir through, followed by 2 quarts of water. Stir well and bring to a boil. Then lower and simmer for at least 45 minutes to 1 hour, or until all the vegetables have softened. Every so often, stir the soup .

Allow to cool, then puree with either an immersion blender or in batches using a regular blender. Pour into a bowl and adjust seasoning, if needed.

Reheat when ready to eat and garnish with a sprig of fresh cilantro and either crumbled or cubes of queso fresco, or Mexican crema, OR both, if you like.