Creamy Chipotle Tomato Soup Recipe
Chipotle tomato soup turns pantry staples into a smoky, creamy bowl. This gluten-free recipe is ready in about 35 minutes for an easy weeknight dinner.
Servings 4 Servings
Equipment
- Dutch Oven or saucepan
- Immersion Blender
- Countertop Blender
- Ladle for serving
Ingredients
- 1 ½ tbsp olive oil divided
- 1 ½ cups diced onion
- 29 oz diced tomatoes canned or home canned
- 7 oz navy beans canned, drained and rinsed
- 1 medium chipotle chile pepper from canned chipotle chiles in adobo sauce
- 2 tsp adobo sauce from canned chipotle chiles in adobo sauce
- 2 oz cream cheese optional
- ½ tsp kosher salt
- 1 cup half and half
- ½ cup sour cream
- fresh basil for garnish, optional
Instructions
- Heat 1 teaspoon of the oil in a large saucepan. Add diced onion and saute until beginning to lightly brown, about 4 minutes, stirring frequently.
- Stir in the diced tomatoes, navy beans, chipotle pepper, and adobo sauce. Bring to a boil over high heat, reduce heat, cover and simmer 25 minutes, or until onions are very tender; remove from heat.
If Using A Blender
- Allow the soup to cool before using a blender! Working in batches, puree the tomato mixture in a blender. Open the lid carefully. 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 and fresh basil, if desired.
If Using an Immersion Blender
- Puree the tomato mixture in the 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 and fresh basil, if desired.
Nutrition
Serving: 1g | Calories: 308kcal | Carbohydrates: 45g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 1532mg | Potassium: 822mg | Fiber: 8g | Sugar: 10g | Vitamin A: 321IU | Vitamin C: 17mg | Calcium: 219mg | Iron: 4mg
