This chipotle tomato soup is perfect for spicy food lovers who also love tomato soup. This soup was inspired by a similar recipe from the restaurant Eloisa, located in Santa Fe. We couldn’t forget this soup, even though the restaurant closed (sadly). We got in the kitchen and did a little tinkering. Then we knew we had to make it for others!
This spicy, creamy soup pairs perfectly with sandwiches and salads. Only ten ingredients and just one pot are required. Let’s get spicy!
Spicy Tomato Soup Recipe
We start with the classic trio of celery, carrots, and onions. They are sauteed in olive oil, adding sweet and savory goodness.
Then we add the chipotle chilies in an adobo. They’re spicy and smoky and so flavorful. They bring life to the soup when combined with sweet and vibrant canned tomatoes!
It’s now time to blend. For ease, we like to use an Immersion Blender, but a high-speed blend works great for a smoother soup! We add some canned coconut to the soup at the end, which helps to mellow out the spicy taste of the peppers.
Ingredients
SOUP
- 2 Tbsp olive oil
- Finely dice one small yellow or white onion (1 small onion yields about 150 g or one cup)
- Finely dice two stalks of celery (2 stalks of celery will yield about 34 cups or 90g)
- Finely dice one medium carrot (1 medium carrot yields about 34 cups or 100g)
- Three cloves of garlic, minced finely
- Half a teaspoon of sea salt
- Half a teaspoon of dried oregano
- Add 1-2 chipotles in adobo (canned sauce // adjust according to your spice preferences)
- 1 tbsp of adobo (from the can of chipotle in adobo).
- Fire-roasted diced tomatoes in 2 (14.5-oz.) cans
- Water: 2 1/2 cups
- Substitute homemade cashew butter for 3/4 cup of canned full-fat Coconut Milk.
Optional FOR SERVING
- Add a few swirls of coconut or adobo to the sauce
- Chili Lime Roasted Pepitas
- Garlic bread or Grilled “Cheese” Sandwiches
Instructions
- Heat olive oil in a large pot or Dutch Oven over medium heat. Add the onion and cook it, stirring frequently, for about 3 minutes. Stir in the carrots and celery. Sauté the vegetables for 4-5 mins on medium heat until they are fragrant and have a brighter color.
- Add the garlic and salt. Then, add the oregano. Mix well and smash the peppers with a wooden teaspoon to slightly break them up. Cook for another 2 minutes.
- Stir in the fire-roasted tomato sauce and water. Bring to a rolling boil, reduce the heat to a simmer, cover, and cook for 10 minutes or until carrots are tender.
- Use an Immersion Blender or a regular blender to puree your soup. Let it cool down for 10 minutes before using the blender to prevent an explosion. A high-speed blender can make your soup smoother! We don’t care about the texture that the immersion blender creates.
- Add the coconut milk to the blended soup and bring it to a gentle simmer to finish heating. Enjoy it warm! This dish is delicious with grilled ‘cheese’ sandwiches or vegan ‘tuna melts. You can garnish the dish with swirls or adobo (if you want it spicy). Chili Lime roasted pepitas.
- In a sealed container, leftover soup can be stored in the fridge for 3-4 days or frozen for up to a month. Reheat the soup on the stovetop or in the microwave until it is warm.