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–+ servings

Creamy Chipotle Tomato Soup (1 Pot!)

A creamy, spicy tomato soup that’s a delicious new twist on a classic! Plant-based, gluten-free, and made with just 10 ingredients in 1 pot!
Author Minimalist Baker
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Slice of bread in a bowl of creamy chipotle tomato soup
4.75 from 16 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 (~1-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

SOUP

  • 2 Tbsp olive oil
  • 1 small white or yellow onion, finely diced (1 small onion yields ~150 g or 1 cup)
  • 2 stalks celery, finely diced (2 stalks celery yield ~3/4 cup or 90 g)
  • 1 medium carrot, finely diced (1 medium carrot yields ~3/4 cup or 100 g)
  • 3 cloves garlic, finely minced
  • 1/2 tsp sea salt
  • 1/2 tsp dried oregano
  • 1-2 chipotle peppers in adobo sauce (canned // adjust depending on your spice preference)
  • 1 Tbsp adobo sauce (from a can of chipotle peppers in adobo)
  • 2 (14.5-oz) cans fire-roasted diced tomatoes
  • 2 ½ cups water
  • 3/4 cup canned full-fat coconut milk (or sub homemade cashew cream)

FOR SERVING optional

US Customary - Metric

Instructions

  • In a large pot or Dutch oven, heat olive oil over medium-low heat. Add onion and cook, stirring occasionally, until softened and translucent — about 3 minutes. Add the celery and carrots, and stir to combine. Turn the heat to medium and sauté for 4-5 minutes, or until the veggies are fragrant and brightened in color.
  • Add the garlic, salt, oregano, chipotle pepper(s), and adobo sauce. Mix well, and smash the chipotle pepper with a wooden spoon to break it up slightly. Cook for 2 minutes more.
  • Add the fire-roasted tomatoes and the water, and stir. Bring to a boil, then reduce to a simmer and cover, cooking for 10 minutes, or until the carrots are very tender.
  • Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool for at least 10 minutes first to avoid an explosion). Using a high-speed blender will give you a smoother soup! But we don’t mind the slight texture the immersion blender leaves behind.
  • Once the soup is blended, add the coconut milk and return the soup to a slight simmer, just to heat it through. Enjoy warm! It’s delicious served with grilled "cheese" sandwiches, vegan "tuna" melts, or garlic bread. Optionally, garnish with swirls of coconut milk and adobo sauce (if you like it extra spicy!) and Chili Lime Roasted Pepitas.
  • Leftover soup will keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave until warmed through.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 cup Calories: 137 Carbohydrates: 9.3 g Protein: 2 g Fat: 9.6 g Saturated Fat: 5.2 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 270 mg Potassium: 429 mg Fiber: 1.9 g Sugar: 4.9 g Vitamin A: 1810 IU Vitamin C: 2.3 mg Calcium: 58 mg Iron: 1.1 mg