Southwestern Fire Roasted Creamy Tomato Soup Recipe

I just whipped up this fire roasted tomato soup loaded with spicy chipotle, hearty veggies and a dash of cream that makes it super cozy and perfect for those nights when i need a little extra flavor boost.

I luv making Southwestern Fire Roasted Creamy Tomato Soup for its amazing nutrition. I start by sautéing onions, red bell peppers and garlic in olive oil.

Then I add fire roasted tomatoes, vegetable broth and chipotle for a smoky kick. I finish it with heavy cream and fresh cilantro.

Ingredients

• Fire roasted diced tomatoes bring vibrant flavor, fiber, and vitamins to the hearty soup.
• Jalapeno peppers add a spicy kick, boosting vitamin C and overall zest.
• Chipotle peppers in adobo sauce give the dish a smoky, intense heat overall.
• Olive oil provides healthy fats that help meld flavors while lightening the texture.
• Heavy cream contributes a rich, creamy finish that balances the spicy notes perfectly.
• Red bell peppers offer natural sweetness and a vitamin boost, rounding out the flavor.
• Onions and garlic work together, creating an aromatic, savory base for the soup.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 celery stalk, chopped
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 carrot, peeled and diced
• 2 cans (28 oz each) fire roasted diced tomatoes
• 1 cup vegetable broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1-2 chipotle peppers in adobo sauce, minced
• 1 tsp adobo sauce from the chipotle can
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream
• Fresh cilantro, chopped (for garnish)

How to Make this

1. Heat the olive oil in a large pot over medium heat then add the diced onions, red bell pepper, chopped celery, diced carrot and minced jalapeno, stirring them around until they start to soften, about 5 minutes.

2. Toss in the minced garlic and let it cook with the veggies, stirring constantly for about a minute so nothing burns.

3. Pour in the two cans of fire roasted diced tomatoes along with their juices and the vegetable broth, stirring to combine everything together.

4. Sprinkle in the ground cumin and smoked paprika making sure its evenly distributed, then add in the minced chipotle peppers and the 1 tsp of adobo sauce.

5. Season the mixture with salt and freshly ground black pepper to taste then bring it all to a simmer.

6. Let the soup simmer gently for about 15-20 minutes to allow the flavors to blend together really well.

7. If you like a smoother texture, carefully blend half or all of the soup with an immersion blender, being cautious so you dont splash.

8. Reduce the heat to low and stir in the heavy cream slowly, letting it warm through and mix well with the soup.

9. Give the soup a good taste and adjust any seasoning if needed its important to make it just right.

10. Ladle the creamy soup into bowls and garnish with chopped fresh cilantro then serve with crusty bread or your fav tortilla chips for that extra Southwestern kick.

Equipment Needed

1. Large pot for cooking and simmering the soup
2. Cutting board for dicing and chopping veggies
3. Chef’s knife for slicing onions, peppers, celery, carrot, and garlic
4. Measuring spoons and cups for spices, broth, and cream
5. Wooden spoon or spatula for stirring and mixing ingredients
6. Immersion blender (or regular blender) for smoothing part or all of the soup
7. Can opener for the fire roasted diced tomatoes
8. Ladle for serving the soup into bowls
9. Serving bowls for presenting the finished dish
10. Stove to heat and simmer the soup

FAQ

• Q: How can I adjust the spice level? A: If you wanna make it less spicy, just use one chipotle pepper or take out the seeds; if you like it hotter, add both peppers and an extra pinch of adobo sauce.
• Q: Can I use fresh tomatoes instead of canned fire roasted tomatoes? A: Sure thing, but you’ll need to roast chopped fresh tomatoes in the oven for about 20-30 minutes to get that smoky flavor working.
• Q: How should i store leftovers? A: Cover the soup and stick it in the fridge for up to 4 days. Just reheat it on the stove and stir well before serving again.
• Q: Can i freeze this soup? A: Yes, you can freeze it but i recommend leaving out the cream before freezing so it doesnt separate. Then add the heavy cream when you reheat it.
• Q: What can i do to make this recipe vegan? A: To make it vegan, simply swap the heavy cream for a plant-based version like coconut cream or cashew cream, and make sure your broth is veggie.

Southwestern Fire Roasted Creamy Tomato Soup Recipe Substitutions and Variations

• Olive oil: you can use canola oil or even avocado oil if that’s what you have on hand
• Fire roasted diced tomatoes: if you can’t find these, try regular diced tomatoes and toss in some roasted red bell pepper to get that smoky taste
• Vegetable broth: if you don’t have any, chicken broth works just as fine or even beef broth for a richer flavor
• Heavy cream: you can swap it out with whole milk mixed with a little melted butter, or use coconut milk for a slightly different twist
• Chipotle peppers in adobo sauce: if you are short on these, add a dash of hot sauce and a pinch of cayenne pepper for that kick

Pro Tips

This soup is really simple to make and tastes amazing. First, heat up 2 tablespoons of olive oil in a big pot on a medium heat. When the oil is hot, throw in 1 big diced onion, diced red bell pepper, chopped celery, diced carrot and minced jalapeno. Stir it around for about 5 minutes until the veggies start to get soft. Next, add the 4 garlic cloves (minced) and cook them for about a minute so they dont burn.

After that, pour in 2 big cans of fire roasted diced tomatoes with all the juice and add 1 cup of vegetable broth. Mix things up then lightly sprinkle in 2 teaspoons of ground cumin and 1 teaspoon of smoked paprika. Now add 1 or 2 minced chipotle peppers in adobo sauce along with 1 teaspoon of that adobo sauce. Season the mess with salt and freshly ground black pepper to your taste and bring the pot to a simmer.

Let the soup simmer gently for about 15 to 20 minutes so that the flavors get a chance to mix really well. If you want a smoother texture, you can carefully blend part or even all of the soup using an immersion blender (just be careful so you dont splash around). Reduce the heat to low and then stir in 1/2 cup of heavy cream slowly so it warms up and mixes in nicely.

Taste your soup and adjust the seasoning if needed. Spoon the soup into bowls and top it off with chopped fresh cilantro. It goes great with crusty bread or your favorite tortilla chips for a fun Southwestern treat.

Pro Tips:
1. Try slowly adding the chipotle peppers and adobo sauce and stir in between to control the spice level. This way you can avoid making it too hot on your tastebuds.
2. If you want a richer flavor, let those veggies get a little extra time to saute. It really brings out their sweetness and makes the soup taste even better.
3. Blending only half of the soup gives you the best of both worlds if you like having some chunky bits mixed with a smooth base.
4. Make sure to taste the soup before adding the cream. Adjusting the salt and pepper right then can really elevate the dish.
5. For an extra fresh flavor, add a squeeze of lime juice just before serving. It brightens up the whole dish and balances the creaminess perfectly.