Creamy Chipotle Tomato Soup Recipe
A quick hearty soup that is creamy with kicks of chipotle chile. A great gluten-free recipe for a cool fall dinner.
Servings 4 Servings
Ingredients
- 1 ½ tbsp extra-virgin olive oil divided
- 1 ½ cups diced onion
- 29 oz diced tomatoes store bought 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
- 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.
Notes
FAQs
Can I freeze Creamy Chipotle Tomato Soup?Yes! This soup freezes beautifully. Just cool completely before transferring to freezer-safe containers. Reheat gently on the stovetop. What can I serve with this soup?
It pairs wonderfully with crusty bread, grilled cheese sandwiches, or a crisp green salad. How spicy is this soup?
One chipotle pepper adds medium heat. If you prefer mild, use half a pepper or just a spoonful of the adobo sauce. Can I make this soup vegan?
Absolutely! Swap the cream cheese and half & half with plant-based alternatives and use vegan sour cream for garnish. Do I need an immersion blender?
It’s the easiest method, but a countertop blender works fine. Just be sure to let the soup cool slightly and blend in batches.
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
