This isn't your grandmother's tomato soup. Smoky Tomato Soup layers three sources of smoke—fire-roasted tomatoes, smoked paprika, and chipotle pepper—for a depth of flavor that's almost primal. It tastes like campfire comfort, with enough complexity to keep you coming back for more. The cream mellows the smokiness while adding richness. This is tomato soup grown up.
Why This Recipe Works
Building smoke from multiple sources creates depth you can't achieve with any single ingredient. Fire-roasted tomatoes bring charred sweetness. Smoked paprika adds earthy, Spanish notes. Chipotle contributes Mexican-style smokiness with gentle heat. Together, they create a complex flavor profile that's greater than the sum of its parts.
Understanding Smoky Ingredients
Smoked paprika (pimentón) is essential—regular paprika won't work. Look for "smoked" on the label; it comes in sweet (dulce) and hot (picante) varieties. Fire-roasted tomatoes are increasingly common; they've been charred before canning. Chipotle peppers are smoked jalapeños packed in spicy adobo sauce—use both the pepper and some sauce.
Step-by-Step Guide
Toast the smoked paprika and cumin in oil briefly—this blooms the spices and intensifies their flavor. Add them before the liquid goes in so they can infuse the fat. The chipotle goes in with the tomatoes to simmer and meld.
After blending smooth, stir in the cream. It tempers the smoky intensity and creates a beautiful color. The sour cream garnish adds cool tanginess that contrasts perfectly with the warm, smoky soup. A final sprinkle of smoked paprika brings visual appeal and an extra hit of smoke.
Serving Suggestions
Pair with a grilled cheese made with smoked gouda for maximum smoke appeal. This soup also loves bacon—crumble some on top. For a Tex-Mex meal, serve alongside quesadillas or tortilla chips. Excellent with cornbread or warm flour tortillas.
Variations to Try
- Extra smoky: Add a drop of liquid smoke
- Black bean version: Add a can of black beans
- Bacon lover: Cook bacon first, use the drippings, crumble on top
- Vegan option: Use coconut cream instead of dairy cream
Smoky Tomato Soup
Nutrition (per serving)
Ingredients
Instructions
- Toast spices. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, smoked paprika, and cumin. Toast spices for 1 minute until fragrant.
- Simmer. Add fire-roasted tomatoes, chicken broth, minced chipotle, and adobo sauce. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend. Use an immersion blender to puree until smooth. Stir in heavy cream and heat through.
- Season. Season with smoked salt (or regular salt) and pepper. Adjust chipotle to taste for more heat.
- Serve. Ladle into bowls. Add a dollop of sour cream and a sprinkle of smoked paprika.
Recipe Notes
- Use smoked paprika, not regular—it's essential for the flavor
- Fire-roasted tomatoes add significant depth
- Start with one chipotle and add more for heat
Frequently Asked Questions
What makes this soup smoky?
Three smoke sources create deep, complex flavor: fire-roasted tomatoes, smoked paprika, and chipotle peppers. Each adds a different smoky note—campfire, Spanish, and Mexican respectively.
How spicy is this soup?
With one chipotle pepper, it has gentle warmth rather than intense heat. For milder soup, use half a chipotle. For spicier, add two or more. The cream also helps temper the heat.
Can I use regular tomatoes instead of fire-roasted?
You can, but fire-roasted tomatoes add significant depth. To compensate, add an extra teaspoon of smoked paprika or use a liquid smoke drop. The fire-roasted variety is worth seeking out.
What is smoked paprika?
Smoked paprika (pimentón) is made from peppers dried over smoldering oak. It has intense smoky flavor without heat (unless using picante/hot variety). It's different from regular paprika and essential for this recipe.
What can I do with leftover chipotle peppers?
Freeze remaining chipotles individually on a baking sheet, then transfer to a bag. They'll keep for months and thaw quickly. Use in marinades, chili, or anywhere you want smoky heat.