Fire-Roasted Tomato BisqueServes six to eightIngredients2 tbsp. canola oil1 md. onion, diced (about 1 c.)1 garlic clove, minced1-2 carrots, thinly sliced (about ½ c.)1-2 celery stalks, thinly sliced (about ½ c.)28-oz. can fire-roasted tomatoes1 chipotle pepper, finely minced, in 1 tbsp. adobo sauce4 c. chicken stock 2 tbsp. tomato paste1 c. nonfat Greek yogurt1. Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of kosher salt. Stir until onions are translucent (about 5 minutes).2. Add the garlic, carrots, and celery, and cook an additional 3-5 minutes.3. Add the tomatoes and bring to a boil.4. Add the chipotle pepper in adobo sauce, chicken stock, and tomato paste, and bring back to a boil.5. Cover partially, reduce heat to medium-low, and simmer, stirring occasionally, until the vegetables are tender (about 20 minutes).6. Remove from heat and cool 5 minutes.7. Use an immersion blender to puree until smooth.8. Whisk in the Greek yogurt until fully incorporated, and warm until the soup is heated thoroughly but not simmering.9. Salt and pepper to taste.Want more of Simmons? She gave us four more tasty recipes. Then check out sarahmcsimmons.com.