Why You’ll Love Smoky Chipotle Tomato Soup: 3-Ingredient Comfort in a Bowl Recipe
I enjoy this recipe because it delivers bold flavor with minimal work. I like how the chipotle peppers bring smokiness and spice, while the tomatoes keep everything balanced and comforting. It’s quick enough for a weeknight, yet special enough to feel like a treat, especially when I want something warming and homemade.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp olive oil 1 onion, chopped 3 garlic cloves, minced 2 cans (28 oz each) crushed tomatoes 2 cups vegetable broth 2 chipotle peppers in adobo sauce, chopped 1 tsp smoked paprika 1 tsp cumin Salt and pepper to taste 1/2 cup heavy cream (optional)
Directions
I begin by heating the olive oil in a large pot over medium heat. I add the chopped onion and garlic and sauté them until they soften and become fragrant. I stir in the crushed tomatoes, vegetable broth, chopped chipotle peppers, smoked paprika, and cumin, then bring everything to a boil. Once boiling, I reduce the heat and let the soup simmer for about 20 minutes so the flavors can meld. I use an immersion blender to puree the soup until smooth, then stir in the heavy cream if I’m using it. I finish by seasoning with salt and pepper and serving the soup hot.
Servings and Timing
I usually get 4 servings from this soup. It takes about 10 minutes to prep and 25 minutes to cook, making the total time around 35 minutes.
Variations
I sometimes add a little more adobo sauce for extra heat or reduce the chipotle peppers for a milder version. When I want a dairy-free soup, I skip the heavy cream or replace it with coconut milk. I also like adding a splash of lime juice at the end for brightness.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally to keep it smooth.
FAQs
How spicy is this tomato soup?
I find it moderately spicy, but I can easily adjust the heat by using fewer chipotle peppers.
Can I make this soup dairy-free?
I often skip the heavy cream or use a plant-based alternative with great results.
Do I need an immersion blender?
I prefer an immersion blender, but I sometimes carefully blend it in batches using a standard blender.
Can I freeze this soup?
I freeze it without the cream and add cream after reheating if I want it creamy.
What can I serve with this soup?
I like serving it with grilled cheese, crusty bread, or crackers.
Can I use fresh tomatoes instead of canned?
I usually stick with canned tomatoes for consistency, but fresh roasted tomatoes also work well.
How smoky is the flavor?
I find the smokiness noticeable but balanced by the tomatoes and spices.
Can I add protein to this soup?
I sometimes add white beans or chickpeas and blend them in for a heartier version.
Does the soup thicken as it sits?
I notice it thickens slightly, but a splash of broth loosens it easily.
Is this soup good for meal prep?
I think it’s great for meal prep since the flavors deepen after a day in the fridge.
Conclusion
I keep this smoky chipotle tomato soup in my regular rotation because it’s easy, comforting, and full of bold flavor. It’s the kind of simple recipe I rely on when I want a warming bowl of soup that feels both effortless and satisfying.
A cozy, bold-flavored smoky chipotle tomato soup that transforms simple pantry staples into a rich, comforting bowl with just the right amount of heat and smokiness.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 cans (28 oz each) crushed tomatoes
2 cups vegetable broth
2 chipotle peppers in adobo sauce, chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper, to taste
1/2 cup heavy cream (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic and sauté until softened and fragrant.
Stir in the crushed tomatoes, vegetable broth, chipotle peppers, smoked paprika, and cumin.
Bring the soup to a boil, then reduce heat and simmer for about 20 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream if using.
Season with salt and pepper and serve hot.
Notes
Adjust spice level by using more or fewer chipotle peppers.
For a dairy-free version, skip the cream or use coconut milk.
A splash of lime juice adds brightness before serving.
The soup thickens slightly as it sits; add broth when reheating if needed.
