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Chipotle Tomato Soup
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Chipotle Tomato Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 3 cups chicken broth
  • 3 cans whole peeled tomatoes 28-ounce cans
  • 1 jar roasted red peppers 12-ounce can
  • 3/4 cup cream
  • 2 yellow onions diced
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon adobo sauce and 1 chipotle pepper from chipotle in adobo sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • In a soup pot, sauté the onions in the olive oil over medium heat, until the onions are translucent (5 to 7 minutes).
  • Drain the can of red peppers, then add it to the soup pot, along with the chipotle pepper, adobo sauce, salt, and pepper. Cook for an additional minute, stirring often.
  • Add the tomatoes with the juice into the pot. Break apart the tomatoes using a wooden spoon while continuing to stir.
  • Add the chicken broth and stir until all ingredients are combined. Allow the soup to reach a simmer then turn the heat to medium low and let the soup continue to simmer for 25 to 30 minutes. Stir occasionally during the soups summering.
  • Remove the soup from the heat, then puree the soup in a food processor until smooth (you'll likely need to do this in batches).
  • Put the soup back into a pot over low heat and add the cream. Stir to combine while warming up the soup, then serve.