Tomato Soup with a smoky Southwestern twist—this bowl blends fire-roasted tomatoes, chipotle, and cilantro for deep flavor and weeknight speed. If you’re craving cozy warmth with a little kick, this creamy, vibrant soup is exactly the kind of recipe you’ll want on repeat for fall and beyond. It’s simple, satisfying, and built from pantry staples so you can ladle it up anytime.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1–2 chipotle chiles in adobo, minced (start with 1; add to taste)
- 2 cans (14.5 oz each) fire-roasted diced tomatoes
- 3–4 cups low-sodium vegetable or chicken broth
- 2 tbsp tomato paste (optional, for extra body)
- ½ tsp smoked paprika (optional, boost the smoke)
- ½–¾ cup cream, half-and-half, or unsweetened coconut milk (to taste)
- 2 tbsp chopped fresh cilantro, plus more for serving
- 1–2 tsp fresh lime juice
- Salt and black pepper to taste
Instructions
- Sauté the base: Warm olive oil in a pot over medium heat. Add onion and a pinch of salt; cook until translucent and lightly golden, 6–8 minutes. Stir in garlic and cumin; cook 30 seconds until fragrant.
- Layer the smoke: Stir in minced chipotle, tomato paste, and smoked paprika; cook 1 minute to bloom flavors.
- Simmer: Add fire-roasted tomatoes and 3 cups broth. Bring to a gentle boil, then reduce heat and simmer 12–15 minutes to meld flavors.
- Blend: Off heat, blend until silky with an immersion blender (or carefully in a countertop blender). Thin with extra broth if needed.
- Finish creamy: Return to low heat and stir in cream (or coconut milk). Warm gently without boiling. Season with salt, pepper, cilantro, and lime juice.
- Serve: Ladle into bowls and top with a pinch of cilantro. Add a drizzle of cream if you like.
Health Benefits
- Lycopene & vitamin C: Tomatoes provide antioxidants that support heart and skin health.
- Capsaicin kick: Chipotle chiles may aid metabolism and add satisfying heat.
- Balanced comfort: Using olive oil and moderate dairy (or coconut milk) keeps richness in check.
Pro Tips for Big Flavor
- Control the heat: Start with one chipotle; add more (or a spoon of adobo sauce) after blending.
- Ultra-smooth texture: Blend longer than you think—90 seconds makes a difference.
- Make-ahead friendly: The flavor deepens by day two; refrigerate overnight for peak taste.
Variations & Swaps
- Dairy-free: Use coconut milk or cashew cream for silkiness.
- Herb twist: Swap cilantro for basil to channel Roasted Tomato Basil Soup vibes.
- Veg-packed: Blend in roasted red pepper or a handful of steamed carrots for natural sweetness reminiscent of Tomato Vegetable Soup.
Storage & Reheating
- Fridge: 4 days in airtight containers.
- Freeze: Up to 3 months (cool completely first).
- Reheat: Warm gently on the stove; add a splash of broth if thick.
Serving Ideas
Pair with grilled cheese, quesadillas, or warm tortillas. For toppings, try a small cream swirl, chives, crunchy tortilla strips, or a squeeze of lime.
Conclusion
This Mexican Chipotle Tomato Soup brings smoky depth, silky texture, and weeknight ease to your table. Keep a couple of chipotle peppers and fire-roasted tomatoes in the pantry, and you’ll always be one pot away from a bold, comforting dinner worth pinning to your Fall Soup Recipes board.
