Sure, you could open a can of soup. Or, you could take a few extra minutes, and exert the tiniest amount of additional effort and make this spicy, creamy, incredibly flavorful soup. I like to serve it with grilled quesadillas for a south-of-the-border rendition of grilled cheese and tomato soup.

• ingredients
• 1 tbsp extra virgin olive oil Pantry
• 3 cloves garlic, chopped Pantry
• 1 medium onion, chopped $0.50
• 1 chipotle pepper (packed in adobo), chopped, plus a few spoonfuls of the adobo sauce in the can $2 for 6-oz. can
• 2 14.5-oz. cans fire-roasted crushed tomatoes $4.50
• 1/4 cup half-and-half 1.50 for a pint
• salt and pepper to taste Pantry
• 1 handful fresh cilantro leaves, plus more for garnish $1 for a bunch

Total Cost of Ingredients $9.50

Directions

Heat olive oil in a soup pot over medium heat. Add garlic and onions and cook, stirring occasionally, for 3-4 minutes, or until onions are translucent and very fragrant. Add chipotle peppers and adobo and cook for another minute. Add tomatoes (juice and all—do not drain), and cook, covered for 10 minutes, stirring occasionally.

Puree mixture, using a blender, food processor or immersion blender. Return to pot, stir in the half-and half and season with salt and pepper to taste. Cook, uncovered, over medium heat for more 5 minutes.

Serve, garnished with cilantro. Serves 3-4.