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.
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.
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.
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.
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
Ingredients
- 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
Instructions
- 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.
Notes
1/2 starch, 1 Fat-Free Milk, 2 Vegetable, 1 1/2 Fat
Recipe By:
Co-Founder at Spiceology | More About Heather…
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.
I really love this recipe and hope you will too!
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
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!
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.
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?
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?
This looks amazing! Two of my favorite things – chipotle and tomato soup. I must try it!
Wow, it looks great and the pic is stunning! I’m not a big soupy guy but might have to change now…
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.
The soup sounds delicious! I love the addition of chipotle to the tomato soup.
This soup looks super rich and decadent but it’s not! Win!
Well with the weather right now I feel like summer is really over. This would have been perfect with today’s rain!
Mmmm … I love a good tomato soup with a kick.
Oh, YES! I have this recipe marked to make…and I’m so happy that I do – it looks brilliant! 🙂
I would have never thought to put chipotle in tomato soup – love it!
We love spice and tomato soup! This looks like the perfect combo. ; )
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.
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.