Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 10g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
