A big bowl of this Creamy Tomato Chipotle Soup makes the perfect dinner for a cold evening. It’s easily a meal in itself, but I dare you to serve it next to your favorite grilled cheese sandwich for the ultimate pairing.
Creamy Tomato Chipotle Soup Recipe
Chipotles in adobo add a wonderful smoky-spicy element to lots of dishes.
The heat of the chipotle chile is balanced here with the addition of cream, making for a perfect family meal.
I love these soups that come together easily with a myriad of pantry staples as well as fresh ingredients.
It means dinner can be ready in less than an hour, which is less stressful for me and for who ever else decides to make it! I hope it’s you.
The recipe makes about 12 cups of delicious soup, which is enough for seconds or for lunch the next day.
For some added crunch, serve your soup with tortilla chips, sprinkle them right on top or put them on the side.
A little dollop of sour cream would also be just perfect.
This soup is more flavorful than just plain tomato soup and it goes so well with a buttery, grilled cheese sandwich.
Leftovers are also amazing and can easily be taken to the office and reheated in the microwave.
Other Tomato Soup Recipes You Might Enjoy:
- Cream of Roasted Tomato Soup with Parsley Croutons
- Crock Pot Tomato Soup
- One Pot Creamy Tomato Tortellini Soup
- Tomato, White Bean, Bacon Soup
- Creamy Italian Tomato Soup
- Two Years Ago: Pizza Potatoes
- Four Years Ago: Mini Lemon-Thyme Bundt Cakes
- Six Years Ago: Maple-Glazed Apple-Chicken Sausage Bites
- Seven Years Ago: Chai Ice Cream Syrup
- Eight Years Ago: Going Coastal
Creamy Tomato Chipotle Soup
- 4 Tablespoons butter
- 1 large onion, chopped
- 2 Tablespoons minced garlic
- 1 chipotle chile in adobo sauce
- 1 Tablespoon adobo sauce (from canned chipotles)
- 3 Tablespoons all-purpose flour
- 1 teaspoon chipotle chile powder
- 1/2 teaspoon ground cumin
- 4 (14.5 oz) cans diced tomatoes in juice
- 2 (14.5 oz) cans chicken broth
- 3 oz cream cheese
- 1 cup heavy cream
- cilantro and black pepper (optional)
- Melt butter in large, heavy-bottomed pot over medium heat. Add onions; cook about 5 minutes or until soft. Stir in garlic, chipotle chile and adobo sauce; cook 1 minutes more. Stir in flour, chipotle chile powder and cumin, stirring until fully incorporated.
- Add tomatoes and broth; bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Remove soup from heat. Add soup to a blender along with the cream cheese (you will need to do this in two batches). Puree until smooth. Add soup back to the original pot and stir in heavy cream. Serve immediately and garnish with cilantro and black pepper if you choose.
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