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–+ servings
A bowl of Chipotle Tomato soup topped with croutons with a spoon beside it

Chipotle Tomato Soup

by Gemma Aguayo-Murphy
Chipotle Tomato Soup is a rich, smoky take on a classic. Made with buttery sautéed garlic, onions, and carrots, smoky chipotles in adobo, and rich tomatoes, it’s the perfect balance of heat and flavor. Packed with nourishing ingredients, it’s smooth, velvety, and easy to make. Top it with crispy homemade croutons for extra texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 8
Calories 235 kcal

Equipment

  • Blender or immersion blender
  • Large pot

Ingredients
  

Soup

  • 4 tablespoon unsalted butter can use oil or plant-based butter
  • ½ white onion, chopped
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 28 oz whole peeled canned tomatoes or 2 pounds of fresh Roma tomatoes
  • 6 oz tomato paste
  • 1-2 chipotle peppers in adobo sauce
  • 2 cups broth, chicken or vegetable
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Croutons

  • 3 whole dinner rolls (sub gluten-free if desired) or half a baguette
  • 2 tablespoon extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ tsp ground black pepper
  • ½ teaspoon red pepper flakes (optional)

Instructions
 

Soup

  • In a large pot, melt butter over medium heat. Add onion, garlic, carrots and cook until the garlic and onion are soft and translucent, about 2 minutes.
  • Add tomatoes, tomato paste, chipotle peppers, broth, salt and pepper.
  • Bring to a boil. Then, reduce to a simmer and cook uncovered for 10 minutes.
  • Carefully puree the soup in a blender until smooth, or use an immersion blender to blend in the same pot.
  • Add soup back to the pot and simmer for another 5 minutes.
  • Taste and adjust seasoning if needed.

Croutons

  • Preheat oven to 375ºF.
  • Cut the rolls into 1" pieces.
  • Add bread pieces to a baking sheet covered in parchment paper.
  • Drizzle olive oil over the bread pieces and sprinkle with salt, pepper and black pepper. Toss to combine.
  • Place in the oven for 10 minutes.
  • Remove from oven, shake the baking sheet and place under the broiler for 1-2 minutes until golden.
  • Serve soup warm with a few croutons on top.

Notes

  • For Mild Spice: Start with half a chipotle pepper and add more as needed or only add in a spoonful of the adobo sauce.
  • For Extra Heat: Add an extra chipotle pepper.

Nutrition

Serving: 1 servingCalories: 235kcalCarbohydrates: 8gProtein: 6gFat: 10gCholesterol: 15mgSodium: 474mgFiber: 2gSugar: 6g
Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!