This recipe for creamy tomato soup with a hint of chile chipotle is the perfect creamy, vegan, spicy, tomato soup. It is easy, perfect for lunch or dinner.
I just can’t believe I didn’t like soups growing up. Now, I am obsessed and always looking for new ways to make them easier and new ingredient combinations. This creamy tomato soup is made with very few ingredients but very very flavorful ones.
And the best part of it is that you can make it with fresh tomatoes or canned tomatoes.
I bet you are getting the idea on how easy and fast it is to make a delicious healthy meal right? This soup comes together in a pinch and you can serve it with avocado toast, with avocado tacos, grilled cheese ( I use vegan cheese), roasted chickpeas…
Ok, but first. To make it just sautee onion and garlic, add oregano, salt, and tomatoes. ..then the delicious-spicy-smokey extra touch of the chipotle peppers.
Blend with an immersion blender . Taste and serve. Yes, it is that easy.
tips, trick & other recipes
- For this creamy, vegan tomato soup I used slivered almonds. Use what you have on hand.
- Almond can be easily interchanged with cashews. The nuts are the magic ingredient that gives the creaminess to the tomato soup.
- Every time I open a can of chipotle peppers in adobo sauce I blend the chipotle peppers with the sauce to make a “paste”. I store this paste in a glass container in the fridge.
- With this paste, you can make salad dressings, or add it to sauces, other soups, mayo, etc.
- Here are other soups with a Mexican twist: creamy vegan mushroom soups, a Mexican vegetable soups, lentil soup, vegan posole, Mexican chicke soup.
So here is the recipe for this
Creamy tomato soup
and I hope you like it. Finish this soup with avocado and corn tortilla strips or chips for some extra texture on top. If you make it post is on Instagram or FB and tag me @piloncilloyvainilla I love to see all of your amazing creations. Or if you are planning on making this soup later on… save it on Pinterest.
Creamy tomato soup with chile chipotle
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion coarsely chopped
- 2 cloves garlic coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 cup slivered almonds
- 1 1/2 cups canned or fresh chopped tomatoes
- 2 1/2 cups water
- 1 teaspoon chipotle chile in adobo
- Add the olive oil and onion over medium heat in a pot with a lid. When the onions are translucent, add the garlic and salt.
- Do not let it burn or brown, the onions or garlic must be translucent. Leave them for about 5-7 minutes.
- Add the oregano and almonds, leave for 2-3 minutes, until the oregano releases its smell.
- Add the tomatoes, water and low the heat.
- When water starts boiling add the chipotle pepper, turn the heat off and blend or use a kitchen robot to puree it. Taste for seasoning and adjust if necessary.
- SErve and finish with diced avocado and tortilla chips.