Chipotle Tomato Soup

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1 tablespoon extra virgin olive oil, divided

½ cup chopped (1/2-inch) onion

¼ cup sliced carrots (1/2-inch)

¼ cup sliced celery (1/2-inch)

1 garlic clove, peeled and chopped

½ teaspoon oregano

pinch ground coriander

pinch ground cumin

1 can (14-15 ounces) diced tomatoes with juices

1 large roasted red bell pepper, seeded and cut into 1-inch pieces (drain and pat dry if using jarred)

¾ cups low-sodium chicken or vegetable stock

1 tablespoon white rice

¼ teaspoon kosher salt

½-1 tablespoon chipotle chile peppers with adobo sauce*

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