Chipotle Roasted Red Pepper Tomato Soup

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An easy pantry soup made with canned and jarred ingredients, this chipotle roasted red pepper tomato soup is wonderfully smoky and spicy. You can freeze it, too.

Chipotle Roasted Red Pepper Tomato Soup with a grilled cheese sandwich

My pantry is never without at least one can of tomatoes at all times.

Canned tomatoes are the ultimate come-to-the-rescue ingredient that you can turn into a meal with just a few other things like garlic and onions.

And most importantly, they get me through the long stretch that’s not tomato season.

Come summertime I will go headfirst into eating raw tomatoes from the farmers market or hopefully ones that we grown in the container garden on our back deck. 

Chipotle Roasted Red Pepper Tomato Soup in 2 bowls

Not only are canned tomatoes something I like to keep a constant supply of, jarred roasted red peppers also come in handy. They are great for pastas, sandwiches and pizzas.

Yes, you can roast your own red peppers in the oven, but it’s such a great timesaver to just buy a jar at the grocery.

I decided to experiment with pairing two of my favorite pantry ingredients: tomatoes and peppers. 

After some trial and error, I came up with chipotle roasted red pepper tomato soup.

It really was a matter of getting the balance of these strong flavors just right for a simple soup.

Roasted Red Pepper Soup

How To Make Chipotle Roasted Red Pepper Tomato Soup

To start, I sauté onions in olive oil and then add minced garlic.

The soup continues to get more fragrant when you add chipotle en adobo sauce, roasted red peppers and fire-roasted tomatoes.

Depending how spicy you like your soup, you can use 1 to 2 tablespoons of chipotle sauce. I am a fan of soup with some heat that makes your mouth buzz, so I add 2 tablespoons.

To thin out the soup and give it less of a sauce like consistency, I add 2 cups of water and let the mixture bubble for about 15 minutes or so.

In this time the chipotle roasted red pepper tomato soup will thicken a little. 

A large pot of red pepper tomato soup

Then I use an immersion blender to puree the soup. I like to keep it a little bit chunky.

No surprise, red pepper and tomato soup works perfectly with a grilled cheese sandwich. 

Because you never can go wrong with grilled cheese and tomato soup!

I absolutely love the smoky, spiciness that the chipotle sauce adds to this soup.

Chipotle Roasted Red Pepper Tomato Soup

Try Another Tomato-Based Soup

Whether more like broth or a veggie puree, canned tomatoes are always a good choice for the base of so many soups. Try one of these:

Hearty Vegetable Soup
Tuscan Ribollita Soup
Tomato Carrot Lentil Soup
Roasted Tomato Soup
Pasta e Fagioli

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Chipotle Roasted Red Pepper Tomato Soup

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Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
An easy pantry soup made with canned and jarred ingredients, this chipotle roasted red pepper tomato soup is wonderfully smoky and spicy. You can freeze it, too.


  • 1 tablespoon olive oil
  • 1 small white onion roughly chopped
  • 1 garlic clove minced
  • 1-2 tablespoons chipotles en adobo sauce
  • 1-16 ounce jar roasted red pepper strips drained
  • 1-28 ounce can crushed fire-roasted tomatoes
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Minced chives for serving


  • Heat the oil in a large saucepan over medium heat.
  • Add the onions and sauté for 5-6 minutes until they start to soften. Stir in the garlic and cook until fragrant, about 1 minute. Add the chipotle en adobo sauce, red peppers, tomatoes, water, salt and pepper. Bring the mixture to a boil, reduce the heat and simmer until thickened, about 15-20 minutes.
  • Use an immersion blender or transfer the soup to a blender to puree to your desired consistency.
  • Divide the soup into bowls and sprinkle with chives before serving.


Calories: 130kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2403mg | Potassium: 794mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1019IU | Vitamin C: 73mg | Calcium: 127mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Tex-Mex
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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