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Creamy tomato soup with chile chipotle

Tomato and chile chipotle soup, vegan, healthy and delicious.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
0 mins
Total Time 20 mins
Course Soup
Cuisine Mexican, Mexican vegan
Servings 6 people
Calories 89 kcal


  • Immersion blender
  • blender


  • 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
  • 3 ½ cups canned or fresh chopped tomatoes
  • 2 ½ 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 an immersion blender to puree it. Taste for seasoning and adjust if necessary.
  • Serve and finish with diced avocado and tortilla chips.



Calories: 89kcalCarbohydrates: 6gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 214mgPotassium: 257mgFiber: 2gSugar: 3gVitamin A: 769IUVitamin C: 13mgCalcium: 30mgIron: 1mg
Keyword creamy vegan tomato soup, spicy vegan tomato soup


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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