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bowl of chipotle tomato soup with a gold and black spoon
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Spicy Chipotle Vegan Tomato Soup

This beautifully creamy smoky vegan tomato soup will warm your cold winter nights. You can make it in less than 30 minutes and it's so good!!
Course Soup
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 192kcal
Author Dora S.




  • 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.


Serving: 1serving | Calories: 192kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1981mg | Potassium: 676mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2243IU | Vitamin C: 52mg | Calcium: 36mg | Iron: 2mg