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Chipotle Creamy Tomato Soup

Updated On: Jan 02, 2024

This recipe for Chipotle Creamy Tomato Soup is simple, elegant and did I mention, DELICIOUS? It comes together easy and is soooo cozy and delish.

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

Summer is slowly coming to an end in the Pacific Northwest and before I know it, soup-season will be in full swing.  I’m always on the hunt for recipes that are quick and easy to prepare and packed with flavor.  This recipe for Chipotle Creamy Tomato Soup was a hit and met all of my criteria for a great soup.

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

This is my second post in a series of three where I’m working with the American Diabetes Association in conjunction with Kitchen PLAY  to bring you 30 Days of Family Health.

3D Gluten-Free

My second book is Gluten-Free Recipes for People with Diabetes .  This handy book is filled with easy to make recipes, exchange information as well as nutritional values for every recipe.  There are so many recipes that piqued my interest, it was hard to choose just one.  This recipe for Chipotle Creamy Tomato Soup is really fast to make and easily customized to your heat preference by cutting down or adding more chipotle peppers.  I made it as written and both my husband and I loved it.  This will definitely be in the soup-season rotation at my home.

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

Other recipes from Gluten-Free Recipes for People with Diabetes I’m excited to try:

  • Shrimp and Rice Noodles, Pad-Thai Style
  • Tex-Mex Stuffed Peppers
  • Sweet and Sloppy Sliders
  • Apple-Pecan Pumpkin Coffee Cakes
Chipotle Creamy Tomato Soup | farmgirlgourmet.com

Chipotle Creamy Tomato Soup

A quick hearty soup that is creamy with kicks of chipotle chile. A great gluten-free recipe for a cool fall dinner.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 Servings


  • 1 ½ tablespoons extra-virgin olive oil divided
  • 1 ½ cups diced onion
  • 2 14.5- ounce cans no-salt-added diced tomatoes or home canned
  • ½ 15- ounce can no-salt-added navy beans drained and rinsed
  • 1 medium chipotle chile pepper
  • 2 teaspoons adobo sauce from canned chipotle chiles
  • 2 ounces light cream cheese tub style, cut into small pieces (I used fat-free)
  • ½ teaspoon salt
  • 1 cup fat-free half and half
  • ½ cup fat-free sour cream


  • Heat 1 teaspoon of the oil in a large saucepan. Cook onion until beginning to lightly brown, about 4 minutes, stirring frequently. Stir in the tomatoes, beans, chipotle pepper, and sauce. Bring to a boil over high heat, reduce heat, cover and simmer 25 minutes, or until onions are very tender; remove from heat.
  • Working in batches, puree the tomato mixture in a blender (be sure to hold down lid). Return to saucepan. Whisk in the half-and-half and cream cheese. Place over medium heat and cook until heated through and cheese has melted. Remove from heat, stir in the salt and remaining 2 teaspoons oil. Serve topped with sour cream.


Exchanges/Food Choices
1/2 starch, 1 Fat-Free Milk, 2 Vegetable, 1 1/2 Fat


Serving: 1gCalories: 308kcalCarbohydrates: 45gProtein: 13gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 13mgSodium: 1532mgPotassium: 822mgFiber: 8gSugar: 10gVitamin A: 321IUVitamin C: 17mgCalcium: 219mgIron: 4mg
Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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  1. Pingback: Food & Fitness Plan: Feb. 2-8 | Leila Dishes
  2. Stephanie @ Stephanie's Az Kitchen says:

    Made this yesterday. It was the perfect lunch this soup + grilled cheese. I did a few changes like adding in some garlic, fire roasted tomatoes instead of regular ones, cutting back the cream and adding some water in, and one extra chipotle pepper. Didn’t make it too spicy. Next time I am going to double the batch and freeze it in 2 cup servings for lunches and easy dinners. Blogged about it here. Even though I changed it quite a bit. I did link it back to your original recipe. Love Love Love your website! http://stephaniesazkitchen.blogspot.com/2013/12/smoky-garlic-chipotle-tomato-soup.html

  3. Kathleen,
    I know it has been a couple weeks since you commented, but if you’re still trying to make this soup and freeze it, here is a suggestion. Make the large batch of soup and puree in the blender and then freeze that portion of the recipe in servings of four. Then when you take the soup out to re-heat, you can add the cream cheese and half and half to the soup, since those are the last steps of the recipe anyways.

    Hope this helps! I am going to try making a double recipe of this tomorrow and freezing the rest!

    1. Stephanie @ Stephanie's Az Kitchen says:

      Thats a great idea Jane! Freezing the soup without the dairy… one of my goals for the new year is to do freezer cooking every month to save on eating out expenses. Totally going to do that.

  4. Kathleen says:

    This looks like a great recipe for the 12 pounds of Roma tomatoes I have in the deep freeze! Only problem is I would like to make a large batch of soup and then freeze in portions serving four. I’m concerned the cream ingredients will curdle when I reheat – any suggestions?

  5. Pingback: Creamy Sweet Potato Soup with Fried Sage - Farmgirl Gourmet
    1. Hi Heather – this sounds like a great recipe for the 12 pounds of Roma tomatoes in my deep freeze but I am concerned about making a big batch with the heavy cream and cream cheese and then re- freezing the finished product. I’m worried the creams will curdle whenI reheat-any suggestions?

  6. Pingback: Harvest Vegetable and Chicken Soup with Quinoa and Bacon | Recipe Girl
  7. Kristi @ Inspiration Kitchen says:

    This looks amazing! Two of my favorite things – chipotle and tomato soup. I must try it!

  8. Gerry @ Foodness Gracious says:

    Wow, it looks great and the pic is stunning! I’m not a big soupy guy but might have to change now…

  9. Cookin Canuck says:

    I love the idea of kicking up tomato soup with some smoky chipotle peppers. This soup makes me wish that fall would hurry up and get here.

  10. The soup sounds delicious! I love the addition of chipotle to the tomato soup.

  11. whatjewwannaeat says:

    This soup looks super rich and decadent but it’s not! Win!

  12. Cathy Pollak ~ Noble Pig says:

    Well with the weather right now I feel like summer is really over. This would have been perfect with today’s rain!

  13. Sarah W. Caron (Sarah's Cucina Bella) says:

    Mmmm … I love a good tomato soup with a kick.

  14. girlichef (@girlichef) says:

    Oh, YES! I have this recipe marked to make…and I’m so happy that I do – it looks brilliant! 🙂

  15. Marnely Rodriguez-Murray says:

    I would have never thought to put chipotle in tomato soup – love it!

  16. Sheila @Eat2gather says:

    We love spice and tomato soup! This looks like the perfect combo. ; )

  17. I am lactose intolerant and have celiacs. This soup looks delicious but do you have a possible suggestion for substituting the cream cheese and sour cream. I was possibly hemp milk (great as a cream substitute) what are your thoughts.

    1. FarmgirlGourmet Author says:

      If you’ve used hemp milk before with success, I bet it would be great. You could completely omit the cream cheese from any substitution as I don’t think it added that much to the soup – just my opinion. Let me know if you decide to make it using hemp milk…I would love to know how it worked out.

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