Chipotle Roasted Red Pepper Tomato Soup

Chipotle Roasted Red Pepper Tomato Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 21-27 minutes
  • Total Time: 26-32 minutes
  • Yield: Serves 4 1x

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

12 tablespoons chipotle en adobo sauce

116 ounce jar roasted red pepper strips, drained

128 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.