Smoky Chipotle Tomato Soup: 3-Ingredient Comfort in a Bowl

Name: Smoky Chipotle Tomato Soup: 3-Ingredient Comfort in a Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, minced; 2 cans (28 oz each) crushed tomatoes; 2 cups vegetable broth; 2 chipotle peppers in adobo sauce, chopped; 1 tsp smoked paprika; 1 tsp cumin; Salt and pepper to taste; 1/2 cup heavy cream (optional)

Author: lia

Published: November 28, 2025

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There’s something magical about a bowl of smoky chipotle tomato soup on a chilly evening—it’s like a warm hug in a bowl. I’ve been obsessed with Mexican-inspired flavors for years, and this soup is one of my all-time favorites. The combination of smoky chipotle peppers, rich tomatoes, and a hint of spice is just irresistible. Trust me, once you try it, you’ll want to make it all the time. It’s cozy, comforting, and surprisingly easy to whip up. Whether you’re cooking for yourself or feeding a crowd, this soup never disappoints. Let’s dive in and make something truly delicious!

Why You’ll Love This Smoky Chipotle Tomato Soup

Oh, where do I even start? This soup is the kind of dish that makes you close your eyes and sigh after the first spoonful. Here’s why it’s a total winner:

Bold, smoky flavor: The chipotle peppers and smoked paprika give it that deep, irresistible smokiness—like a campfire in your bowl (but in the best way possible).
Super easy: Just sauté, simmer, and blend. Even on my laziest days, I can pull this together without breaking a sweat.
Crazy versatile: Serve it as-is, swirl in cream for richness, or top with avocado and cilantro. It’s forgiving and always delicious.
Comfort in a bowl: Perfect for rainy days, sick days, or just because you deserve something cozy.

Seriously, this soup is a hug in liquid form. You’re gonna love it.

Ingredients for Smoky Chipotle Tomato Soup

Okay, let’s gather the good stuff! Here’s what you’ll need to make this smoky dream come true—trust me, every ingredient plays a key role. (And yes, I’ve learned the hard way that skipping or substituting can change the magic.)

2 tbsp olive oil – for that perfect sauté
1 onion, chopped – yellow or white, whatever’s hanging out in your pantry
3 garlic cloves, minced – because more garlic is always the answer
2 cans (28 oz each) crushed tomatoes – the backbone of this soup
2 cups vegetable broth – homemade or store-bought, no judgment here
2 chipotle peppers in adobo sauce, chopped – adjust if you’re spice-shy (but don’t skip ’em!)
1 tsp smoked paprika – for that extra smoky oomph
1 tsp cumin – my secret weapon for depth
Salt and pepper to taste – season as you go, friends
½ cup heavy cream (optional) – for a silky finish, if you’re feeling fancy

That’s it! Simple, right? Now let’s turn these into something unforgettable.

How to Make Smoky Chipotle Tomato Soup

Alright, let’s get cooking! This soup is so simple, but the order of operations matters—I’ve burned garlic more times than I’d care to admit, so follow along closely. You’ll have this simmering away in no time.

Step 1: Sauté the Aromatics

First, grab your favorite big pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Toss in the chopped onion and let it soften—about 5 minutes should do it. You’re looking for translucent, not browned! Then, add the minced garlic and stir for just 30 seconds. Trust me, burnt garlic is bitter, and we want sweet, fragrant goodness here.

Step 2: Simmer the Soup

Now, pour in those crushed tomatoes, veggie broth, chopped chipotles, smoked paprika, and cumin. Stir it all together and bring it to a lively bubble. Once it’s boiling, reduce the heat to low and let it simmer uncovered for 20 minutes. This is where the magic happens—the flavors deepen, the smokiness mellows, and your kitchen will smell amazing.

Step 3: Blend and Finish

Time to blend! If you’ve got an immersion blender, just stick it right in the pot and whirl away until smooth. No immersion blender? Carefully transfer the soup in batches to a regular blender (hot liquids expand, so don’t fill it more than halfway and cover with a towel!). Once smooth, stir in the cream if you’re using it, then taste and adjust salt and pepper. That’s it—soup’s on!

Tips for Perfect Smoky Chipotle Tomato Soup

After making this soup more times than I can count (and yes, burning a batch or two), I’ve picked up some foolproof tricks to make it shine every time:

Spice control: Start with 1 chipotle pepper if you’re nervous—you can always add more! Taste after simmering and toss in another if you want more heat.
Cream-free option: Skip the heavy cream for a lighter version—it’s still crazy flavorful. Or swirl in a dollop of Greek yogurt at the end for tangy richness.
Leftovers magic: Store in airtight containers—it thickens overnight (which I love). Reheat gently with a splash of broth to loosen it up.
Freezer-friendly: This soup freezes beautifully! Just leave out the cream if freezing—add it fresh when reheating.

These little tweaks make all the difference between good soup and “wow, can I have the recipe?” soup.

Variations of Smoky Chipotle Tomato Soup

One of my favorite things about this soup is how easily you can play with it—it’s like a blank canvas for smoky, spicy goodness! Here are some fun twists I’ve tried (and loved):

Beans for heartiness: Stir in a can of black beans or chickpeas during the last 5 minutes of simmering. Instant protein boost!
Fire-roasted tomatoes: Swap regular crushed tomatoes for fire-roasted ones—extra smoky depth without lifting a finger.
Coconut milk twist: Replace the cream with coconut milk for a dairy-free version with a subtle tropical vibe.
Extra veggies: Toss in diced bell peppers or zucchini when sautéing the onions—great for sneaking in more greens.
Spice swaps: Try a pinch of cinnamon or cocoa powder with the cumin for a mole-inspired twist (trust me, it works!).

The possibilities are endless—make it your own!

Serving Suggestions for Smoky Chipotle Tomato Soup

Oh, the fun part—what to serve with this smoky wonder! My absolute favorite? A gooey grilled cheese sandwich for dunking (sharp cheddar and sourdough, please). For crunch, try garlic-rubbed crusty bread or tortilla chips. Feeling fancy? Top with creamy avocado slices, fresh cilantro, or a swirl of sour cream. Trust me, every bite’s a party!

Storage and Reheating Instructions

This soup keeps like a dream! Let it cool completely, then store it in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it’s too thick. It also freezes beautifully—just skip the cream until reheating. Easy peasy!

Smoky Chipotle Tomato Soup Nutritional Information

Here’s the scoop on what’s in your bowl! One serving (about 1 cup) of this smoky goodness clocks in at around 200 calories, with 4g protein and 4g fiber to keep you satisfied. The exact numbers can shift a bit—skip the cream, and you’ll save about 50 calories per serving. I always say: good food isn’t just about numbers, but it’s nice to know what you’re enjoying!

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
Absolutely! You’ll need about 4 pounds of ripe tomatoes—roast them first for extra depth, or blanch and peel if you prefer smoother texture. Just note: fresh tomatoes might make the soup slightly thinner, so simmer a bit longer to thicken it up.

How spicy is this soup?
It’s got a gentle kick, but you’re in control! Start with 1 chipotle pepper (or even half) if you’re sensitive to heat. The smokiness shines through even with less spice. And hey, a dollop of sour cream on top cools things down nicely.

Can I make this soup ahead?
Oh yes—it actually tastes better the next day! The flavors mingle and deepen. Just reheat gently (stirring in a splash of broth if needed) and add fresh cream when serving.

What if I don’t have an immersion blender?
No worries! A regular blender works—just blend in small batches (hot soup expands!) and hold the lid tight with a towel. Or, embrace a rustic vibe and skip blending altogether for a chunkier texture.

Got more questions? Drop them in the comments—I love hearing how your soup turns out. Now go grab that pot and get cooking!