This beautifully creamy smoky vegan tomato soup will warm your cold winter nights. Chipotle peppers add just the right amount of spiciness with a hint of smokiness, and the addition of vegan crema cuts through the acidity of the tomatoes creating a homemade soup that is rich, thick, and delicious.
Why This Recipe Works
This delicious vegan tomato soup can be made in less than 30 minutes thanks to the addition of the Primal Kitchen Roasted Garlic Marinara Sauce. It is a perfect option for a quick dinner served with vegan grilled cheese or butter-fried croutons!! It is also easy to make, spicy, creamy, vegan, and refined sugar-free.
A Childhood Favorite
I actually hated tomato soup growing up. My mom got into a health kick for a while there and would give us a lot of tomato soup. Ironically, the only way I would eat it was with cheese in it. I grew up in Mexico, where tomato soup is not served with grilled cheese, so when I came to the US to go to culinary school and discovered that amazing pairing I was blown away. I make this soup for my kids now and they love it, and I definitely serve it with grilled cheese!!
Onion: Use yellow or white onion thinly sliced
Red Bell Pepper: Use red or orange bell peppers. The orange pepper will turn the soup a deep orange color. You do not need to roast them beforehand.
Veg Broth: Any vegetable broth will work with this recipe.
Roasted Tomatoes: Use canned roasted diced tomatoes to make this recipe in less than 30 minutes. If you love roasted your own tomatoes, you can toast 2 large Roma tomatoes
Primal Kitchen Roasted Garlic Marinara Sauce: This delectable sauce is made with avocado oil, without artificial ingredients, or added sugars. It is bursting with a hearty, savory flavor! It is paleo certified, whole 30 approved, vegan, and gluten-free. If you are interested in trying it, use the code DORAPRIMAL at checkout for a 10% discount.
Almond crema: I make my own almond crema, but you can also use cashew cream.
Step By Step Instructions
- Saute onion until slightly caramelized.
- Add pepper and saute until they soften.
- Add chipotle pepper and cook a coupe more minutes.
- Add diced tomatoes, marinara sauce, and broth. Simmer 15 minutes.
- Blend until smooth.
Expert Tips and Tricks
Use high-quality oil, like this Primal Kitchen Extra Virgin Olive Oil, to sauté your onion. Caramelizing or browning the onions slightly will give the soup a deep savory flavor.
Serve with vegan grilled cheese or butter-fried sourdough slices of bread. During the summer months, you can top this soup with charred corn.
You can store the soup in the fridge for up to 3 days or 6 months in the freezer.
What wine pairs with tomato soup?
Choose a light red with low tannins such as a Gamay, Grenache, or Syrah.
Is tomato soup good for you??
Yes, tomato soup is rich in antioxidants such as lycopene, flavonoids, and vitamin C and E. Just don’t be too generous with the amount of cream, butter, or oil that you add to it.
Spicy Chipotle Vegan Tomato Soup
- 1 tablespoon Primal Kitchen Extra Virgin Olive Oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 1 can (14.5 oz) roasted diced tomatoes
- 1 jar Primal Roasted Garlic Marinara Sauce
- 1 chile chipotle pepper in adobo, chopped
- 4 cups vegetable broth
- 1 tablespoon butter
- ½ cup Almond Crema
- ¼ cup chopped cilantro
- Heat oil in a large heavy-bottomed pot over medium heat. Stir in onions and cook until they begin to brown and caramelize, about 6 minutes. Stir in bell pepper and cook until they have softened, 3 minutes.
- Add the chipotle pepper and cook for 2 more minutes.
- Pour in the roasted diced tomatoes and bring to a simmer. Pour in the roasted garlic marinara sauce and simmer for 3 minutes.
- Pour in the vegetable broth and bring everything to a simmer. Simmer for 15 minutes. Season to taste with salt and pepper.
- Process until smooth in the blender or use an immersion blender right in the pot. Serve hot and garnish with almond crema, and chopped cilantro. Pair this with a vegan grilled cheese or sourdough bread fried in butter.
- If you want the soup to be spicier add more chipotle peppers in adobo. You can store the soup in the fridge for up to 3 days or 6 months in the freezer.
- Use canned roasted diced tomatoes to make this recipe in less than 30 minutes. If you love roasted your own tomatoes, you can toast 2 large Roma tomatoes.
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
Second recipe I’ve made and it was so tasty!!! Such a hit!