Chipotle Tomato Soup
This smooth and velvety chipotle tomato soup is a bold twist 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. Topped with crunchy, gluten-free croutons seasoned with a hint of red pepper flakes, each spoonful delivers warmth and texture. A comforting dish for chilly days!
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
17
Serves: 8
Ingredients
Soup
- 4 Tbsp4 Tbsp4 Tbsp Unsalted Butter, sub oil or ghee
- 0.5 whole0.5 whole0.5 whole White Onion, chopped
- 4 cloves4 cloves4 cloves Garlic, chopped
- 2 whole2 whole2 whole Carrots, chopped
- 28 oz28 oz28 oz canned Whole Peeled Tomatoes, or 2 pounds of ripe Roma tomatoes
- 6 oz6 oz6 oz Tomato Paste
- 1 - 2 whole1 - 2 whole1 - 2 whole Chipotle Peppers in Adobo Sauce
- 2 cups2 cups2 cups Chicken Broth
- 1.5 tsp1.5 tsp1.5 tsp Kosher Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
Croutons
- 3 whole3 whole3 whole Original Rolls - Against the Grain, sub garlic & rosemary rolls
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 0.25 tsp0.25 tsp0.25 tsp Kosher Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large pot, melt butter over medium heat.
- Add onion, garlic, carrots and cook until the garlic and onion are soft and translucent.
- Add tomatoes, tomato paste, chipotle peppers, broth, salt and pepper.
- Bring to a boil.
- 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.
- Preheat oven to 375ºF.
- Cut the rolls into one inch 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.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Grain Free Nut Free Shellfish Free Soups Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 238 |
| Fat: | 10 g |
| Carbohydrates: | 8 g |
| Protein: | 7 g |
| Cholesterol: | 15 g |
| Sodium: | 473 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Chipotle Tomato Soup”
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Such a cozy dish!! Love the idea of turning these rolls into croutons for the perfect crunch in the soup!