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SirK chipotle tomato soup article

Chipotle Tomato Soup

Makes: 8 cups     Prep: 10 minutes     Cook: 50 minutes     Total: 1 hour

Recipe Note: Vegetarian Friendly, Dairy Free. This recipe can be made Gluten Free if croutons are left out (or if Gluten Free bread is used).


  • 3 tablespoons olive oil, divided
  • 1 cup diced onions
  • 3 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • 2 teaspoon ground cumin
  • Salt
  • ¾ teaspoon garlic powder
  • 2 cans (28-ounce each) whole peeled tomatoes in juice
  • ¼ cup Sir Kensington’s Chipotle Mayo (Link opens in new window.)
  • 1 tablespoon honey
  • 4 slices whole-wheat sandwich bread, cut into 1-inch cubes
  • Black pepper


  1. Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion, and cook until onion is softened and golden brown, about 6–8 minutes. Add tomato paste, oregano, cumin, 1 teaspoon salt, and garlic powder and cook 1 minute.
  2. Stir in tomatoes with juices and 4 cups water. Increase heat to high and bring to a boil, reduce heat to medium and simmer until soup has thickened and reduced, about 35 minutes.
  3. Remove soup from heat and let cool slightly. Working in batches, purée soup in a standard blender until smooth. Return soup to pot and stir in mayonnaise and honey; season with salt to taste.
  4. Heat broiler to high with rack set 6-inches from heating element. Toss bread with remaining tablespoon oil; season with salt and pepper. Arrange bread cubes in a single layer on a baking sheet and broil until toasted, 3–4 minutes, flipping halfway through.


Find the original recipe by clicking here. (Link opens in new window.)