I love chipotle but if you don’t have, just substitute the chipotle powder for ordinary chilli powder

Ingredients
400g tin of tomatoes
1 tbsp tomato puree
½ - 1 tsp chipotle chilli powder
½ tsp sugar
1 stock pot
3 tbsp cream
¼ tsp ground white pepper

Method
Put all of the ingredients except the cream into a pot and give it a good stir.  Over a medium heat bring to the boil.  Once very hot and bubbling reduce the heat slightly so it is not bubbling ferociously and cook for a further 5 minutes, stirring from time to time.

After the 5 minutes is up, using a stick blender or liquidiser, blend the soup until smooth.  Add the cream, check the seasoning and serve very hot.