This tomato soup is a must-try for people who love all things spicy! Almonds are the secret to making this soup rich and creamy. Just a tiny bit of chipotle pepper makes it smoky and spicy, perfect for eating with chopped avocado and tortilla chips.

Chipotle Cream of Tomato [Vegan]

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  • 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
  • 1 1/2 cups chopped fresh or canned tomatoes
  • 2 1/2 cups water
  • 1 teaspoon chopped chipotle chile in adobo


  1. In a saucepan, heat olive oil and onion over medium heat. When the onions are translucent, add the garlic and salt.
  2. Do not let the onions and garlic caramelize. The idea is that they cook to softness. Leave them in the pot, stirring constantly, for about 5-7 minutes.
  3. Add the oregano and almonds and cook for 2-3 minutes, until the oregano is fragrant.
  4. Add tomatoes, reduce the heat, and cover.
  5. When the pot boils, transfer to a blender and add the water and chipotle. The soup is creamier if you use a blender, and if you start to blend at low speed and slowly increase power. Serve immediately.


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