Tomato and Chipotle Soup with Roasted Garlic
Smoky chipotle peppers and roasted garlic combine with fresh tomatoes to create a warming soup with a rich depth of flavor. This mexican-inspired soups ready in about 60 minutes turns ripe tomatoes, chopped, roasted garlic cloves, medium onion, diced into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 120 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 cups ripe tomatoes, chopped
- 2 peppers chipotle peppers in adobo, chopped
- 5 roasted garlic cloves
- 1 medium onion, diced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Slice 1 bulb of garlic horizontally, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and fragrant. Squeeze out 5 roasted garlic cloves.
- Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5-6 minutes until translucent and soft.
- Step 3: Add 6 cups chopped ripe tomatoes, 2 chopped chipotle peppers in adobo, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 10 minutes, stirring occasionally, until tomatoes break down.
- Step 4: Add 4 cups vegetable broth and the 5 roasted garlic cloves. Bring to a simmer and cook for 15 minutes to meld flavors.
- Step 5: Remove from heat and carefully blend the soup using an immersion blender until smooth and velvety.
- Step 6: Return to low heat to warm through. Stir in 2 tbsp chopped fresh cilantro.
- Step 7: Serve hot with lime wedges on the side for squeezing, enhancing the smoky and tangy flavors.
Frequently asked questions
How long does Tomato and Chipotle Soup with Roasted Garlic take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Chipotle Soup with Roasted Garlic?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Tomato and Chipotle Soup with Roasted Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Chipotle Soup with Roasted Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tomato and Chipotle Soup with Roasted Garlic?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
