This rich and creamy Carrot Tomato Chipotle Soup is an easy and delicious upgrade to your tomato soup and grilled cheese sandwich night.
With just a handful of ingredients—some fresh, some from the pantry, you can easily whip this up on a busy weeknight.
I came up with this recipe a few years ago when I was in the middle of dealing with some really tough things. At the time, I scribbled down the ingredients, took a few pictures, and planned to eventually write about it here because it was a really delicious soup.
Although I never managed to write about it back then, I recently found the photos and ingredient list. I decided to make it again last night to see if we still liked it as much now as the first time I made it.
This soup starts with onion, celery, carrots, canned tomatoes, chicken broth, and coconut milk. I added some chipotle paste for extra flavor and a touch of heat.
The first time I made this, I had a tube of chipotle paste that Phil brought home from work (he works at Sur La Table, so he’s always bringing home specialty ingredients and gadgets to play with). If this is a product you happen to already have, use it.
If not, a much cheaper option is to buy a can of chipotle chiles in adobo and puree it in a blender or mini food processor.
You can keep the chipotle puree in a small glass jar in the refrigerator for a couple months and use it to flavor all kinds of things!
Another option for storing chipotle paste is to freeze it flat in a plastic bag and break off little chunks whenever you need it.
To start the soup, sauté the onions and celery in some olive oil or butter.
Next, add the carrots, canned tomatoes, chicken or vegetable broth, and a spoonful of chipotle paste or puree.
Bring it all to a simmer and let cook slowly for about 30 minutes to blend all the flavors and soften the carrots. This is the perfect time to assemble some cheese sandwiches!
Next, you can puree the soup in the pot with a stick blender or carefully pour it into the container of a countertop blender or food processor.
If you use a regular blender, make sure not to overfill it and leave the top open a bit to vent the steam or you will end up with a hot soup explosion.
Once blended, just pour it back into the pot to keep it warm or serve immediately.
And here’s my husband Phil, enjoying the soup three years ago.
He enjoyed it even more last night because I served it with the parmesan toast shown in the first picture. We’ll have the leftovers today with grilled cheese sandwiches.
I kept the flavors pretty simple in this soup, but feel free to add your favorite fresh herbs or spices. Curry powder would be delicious!
I like to stir in some fresh chopped cilantro and a squeeze of lime at the end, but this carrot tomato soup is also delicious as is.
I’ve shared links to lots of other delicious soup recipes and carrot recipes at the bottom of this post below the recipe. Check them out!
Yields 4 servings (about 6 1/2 cups of soup)
Carrot Tomato Chipotle Soup
- 2 tablespoons olive oil, butter, or coconut oil
- 1 medium onion, chopped
- 2 medium stalks of celery, chopped
- 1 pound carrots, peeled and roughly chopped
- 1 can coconut milk
- 1 tablespoon chipotle puree, or more, to taste (see notes)
- 2 cups chicken or vegetable broth or stock