A smooth and flavorful soup with a Southwest flair is made from fire-roasted tomatoes, cream, and chipotle peppers. Slices of lime and tortilla strips can be used as garnish.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- ½ cup onion, chopped
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce from chipotle peppers
- 1 (14.5 ounce) can Hunt’s® Fire Roasted Diced Tomatoes with Garlic
- 3 cups chicken broth
- ¾ cup heavy cream
Instructions
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
- Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
- Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.
- If you can’t find the Fire Roasted Tomatoes with Garlic variety, substitute one can of regular Fire Roasted Tomatoes and add 1 clove of garlic in with the onion.
- You may use a blender instead of an immersion blender to puree the soup; process in two batches if necessary.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 11 g |
| Sodium | 426 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Generally loved this bisque but would reduce the chipotle peppers to 1/2 of one, rather than two whole. Way too much heat for me and distracted from the otherwise wonderful flavors in this dish.
Holy cow! As written – (and followed exactly) this is too spicy for even me; and I like heat!! A lot! Now – the heat isn’t stupid crazy – meaning heat just to burn, but it is HOT. My nose started to run….it was that hot for me. But! The flavor is incredible! Popped some Pepcid and next time, will only use the sauce from the adobo peppers OR use that plus decrease pepper itself down to one. Really enjoyed the smoky Chipotle flavor this had. I do also wish the soup had been thicker. I see a few reviews now that mentioned how thin. I agree. Don’t think this is a deal breaker but since I plan to make again, will find a way to make a bit heartier/thicker. Glad we tried! Thanks FranceC!
Spicy but good. 4 stars
Great! I’ve made this recipe multiple times. First time pretty much as written of course! I thought it was originally too thin for my taste (but I also didn’t have heavy cream and used half-half instead). The heat was good and the flavor was excellent. This time I thickened the soup by adding some torn up slices of bread that get blended up w/ the immersion blender. Because of the bread I added additional cayenne, chipotle powder, and a squirt of tomato paste just in case the bread reduced the spice/flavor level of the soup. The end product was thicker and with more body. Highly recommended adding some bread during the simmer step! Was super awesome that way and even my gluten free bread worked to thicken it!
Delicious! Smoky and creamy. If you like spicy, it is just right!
Creamy Chipotle Tomato Bisque by France C (Li’l Snoo) ‘Only 1/3c onion, okay; 2 1/2c chicken broth; 2/3c heavy cream. I used 3T chipotle pepper puree; 2Ts next time. ‘Only way to improve might be adding fresh cilantro or tortilla strips as she suggested. No fire-roasted so added 1/8t liquid smoke & 1/4t granulated garlic to regular diced toms.
We’ll make again and decided if we’ll keep it or not. We followed recipes except added liquid smoke as others suggested. We decided to reduce chipotle pepper to 1 next time and only use 1/8 tsp liquid smoke to try. I thought it seemed very runny, but hubby thought ok. I’d like to thicken it just a little next time.
This is very good love the spiciness, will make it again for sure!
Beware! For those who are sensitive to hot, spicy food, this is…..spicy hot! But, in all fairness, I have to say that after we got passed the heat it was really good. I did up the taste a bit by using 1 t. Trader Joes Chili Lime Seasoning and 1 t. of Cumin. Next time I would add even more, plus decrease the chipotle peppers to just one. Thanks France C for the recipe. We enjoyed it…in spite of the heat!!!
Super easy and tasty, it’s probably 4-1/2 stars in my book. The chipotle is brilliant; I would actually add more. I didn’t realize that the recipe called for tomatoes with garlic, and garlic would help. I will experiment with an additional herb or two for optimum flavor. I used half and half (no heavy cream in the house), and a bit less because I supplemented each bowl with a dollop of sour cream. I might try yogurt instead for the tang. This is a LOT better than canned soup, and not much harder.
Absolutely delicious! I used almond milk instead of heavy cream, and while not as creamy, it is still wonderful. I only used one chipotle and that was perfect amount of spice for me. Topped with some green onions, and it makes for a quick and tasty dinner. Thanks for the recipe!
Soooo good! Wouldn’t change a thing! If you wanted to make this soup for a special occasion you could throw in some lump crab meat at the end after you puree the soup. Delicious!
Really tasty soup! This went really well with our Ham & Cheese Sliders tonight! I’m kind of a spice wimp, so I skipped the chipotle peppers and only used the adobo sauce – which was just right for me. Thanks, LilSnoo, for sharing your recipe!
I picked this recipe because it was something out of my “comfort” zone. My 7 year old despises tomatoes and I’ve never cooked with cumin or adobo sauce. That being said, this recipe turned out great. My kids cleaned their bowls, as did my husband and I. I paired it with grilled cheese and everyone thoroughly enjoyed it. It had a delicious flavor and was very filling. There was something in it that was slightly…overpowering (I think it was the peppers which I’ve never cooked with) but that didn’t stop us from enjoying it. Thank you for the great recipe!
I will start this with I have hated tomato soup since I was a little kid but this may have become my new favorite soup. I thought the spice was perfect, I added some sour cream to my son’s to cool it down. If you are not a huge fan of chipotle and spicy things you may wan to cut the amount of peppers down to one or maybe even just the adobo. Otherwise, I made this exactly as written and it turned out perfectly. I crumbled tortilla chips into it but a grilled cheese would have been better!
This was a great, easy to put together soup. It was creamy and flavorful with the smoky chipotles. Next time, I plan to use less of the chipotle, because it was a little too spicy for my husband. I highly recommend for an easy weeknight soup and sandwich dinner!
This is very good and super easy to throw together. I had it on the table in less than 20 minutes. It’s pretty spicy but that smoky roasted flavor keeps you going back for more. Thank you for the recipe.
3 1 17 … http://allrecipes.com/recipe/256309/creamy-chipotle-tomato-bisque/ … Lil Snoo, this is some good soup! 🙂 Changes were slight because ran out: only 1/4c onion, okay, maybe a third cup; 2 1/2c chicken broth; 2/3c heavy cream. Since I can’t go through a can of chipotle peppers quickly, I puree the contents & freeze by Ts. I used 3T, which would be more than two peppers. I’ll try 2Ts or actual peppers & sauce. next time. Too hot for some, but, with it being smokey & creamy, too; not me. 🙂 It’s some good soup. ‘Not super rich, but still creamy. Nice-warm-up soup! A big one for me is that it isn’t too tomatoey. I don’t care for cream of tomato soup. This is spicy soup with tomatoes & cream. Bueno! 😀 ‘Only way to improve might be adding fresh cilantro or tortilla strips as she suggested. Oh, oh, oh! I didn’t have the fire-roasted so added 1/8t liquid smoke & 1/4t granulated garlic to regular diced toms.