I don't think we've ever gone up to the camp I run in the winter without a container of this soup in tow. Nothing is better than this soup after a day of working/playing/making a mess in the snow.
This soup can be done two ways -- either the long way or the short way. Each has its advantages; the long way yields the most complex flavor, but the short way gives you an amazing soup in a matter of minutes. This is one that holds up extremely well in the fridge or camp cooler, and tastes even better a day or two after you make it.
As usual, the dairy may be left out, which keeps this recipe vegan. However, this is one of the rare times when I actually do add dairy to a recipe -- the creme fraiche really helps to cut the heat of the chipotles. And unlike the rest of my family, I'm a bit of a chipotle-wimp.
This recipe includes directions for roasting your own tomatoes and making homemade balsamic glaze, too!