Tomato chipotle soup

2 – 28 ounce cans of tomatoes
1 chipotle pepper in adobo sauce
½ onion, sliced
1 teaspoon garlic, minced

milk and sour cream to taste
croutons and feta cheese
black pepper (freshly ground)

Pre-heat oven to 400 ℉. Combine tomatoes, onion, chipotle, and garlic in a baking pan and roast in the oven for 40 minutes, stirring occasionally. Remove from oven and cool. Place in blender and puree, then pour into saucepan. Add milk and sour cream as you like to reach your preferred level of creaminess. Re-heat. Serve in soup bowls, topped with croutons, crumbled feta cheese, and a grinding of fresh pepper. 

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