This Smoky Chipotle Tomato Bisque recipe is made with roasted butternut squash, corn and tomatoes for a healthy and comforting lunch and dinner. (gluten free, paleo, vegetarian, vegan)
Who wants a big ‘ol bowl of this Smoky Chipotle Tomato Bisque?! You know you want some.
I’ve been all about the warm and comforting soups lately, and I can’t stop, won’t stop. I find that I tend to be more creative in my cooking when I decide to make a soup than with any other dish, and it’s more fun for me. For some reason I feel like I can just put lots of stuff in a pan, roast it, blend it up and it’ll look pretty, even though that’s definitely not true.
Luckily, that’s exactly what I did when I came up with this recipe and it worked out! I had some pre-cut butternut squash in the fridge, a can of corn in my pantry and some tomatoes sitting on my kitchen table. I decided to throw everything together, roast it up and this tomato bisque/butternut squash soup was born.
This Smoky Chipotle Tomato Bisque only takes 35 minutes to make from start to finish and is full of really good ingredients like roasted butternut squash, an assortment of tomatoes, corn, garlic and my favorite – chipotle peppers in adobo sauce. The pepper gives everything a rich smoky flavor without being spicy, making this soup a great option for the whole family.
If you like spice like I do, however, and want to kick it up a notch, you always have the option of adding more chipotle. I 100 percent support that decision.
To make, simply place all the ingredients on a sheet pan with some olive oil, salt and garlic and roast for 30 minutes in a 400 degree oven. Then transfer the ingredients to a large blender, add some broth and 1/2 a chipotle pepper in adobo. Then puree until silky smooth.
That’s it! Seriously the easiest thing ever.
I made it all pretty by swirling in some plain Greek yogurt, dried sage and freshly ground black pepper. It’s amazing what a little garnish can do. Don’t they just look like the coziest bowls of soup ever?!
I served the soup with some warm crusty bread that I slathered in herb butter and toasted in the oven. Needless to say, the whole combo was bomb.
Next time I’m thinking I’ll eat it with a grilled cheese because that may be the only way to make the whole soup experience even better. Or maybe I could serve it in a big bread bowl?! So many delicious possibilities.
More recipes you’ll love
- Roasted Butternut Squash Soup Recipe
- Roasted Cauliflower Soup with Fried Jalapenos
- Spicy Vegetarian Black Bean Soup
- White Bean Chicken Chili Verde Soup
- Chipotle Pumpkin Turkey Chili
- 1 1/2 pounds fresh tomatoes, quartered (I used a mix of different types of tomatoes)
- 1 pound butternut squash, cubed
- 1 15-ounce can whole kernel corn, drained and rinsed
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 1/2 cups broth (vegetable or chicken)
- 1/2 chipotle pepper in adobo (or more depending on how spicy you want it)
- Preheat oven to 400 degrees F. Add tomatoes, butternut squash, corn, garlic, olive oil and salt to a large sheet pan (or two smaller sheet pans). Mix everything together until well coated with olive oil and bake for 30 minutes.
- Remove from oven and transfer to a large blender. Add the broth and chipotle pepper in adobo. Puree until completely smooth. Taste and season with more salt if necessary. Feel free to add more chipotle pepper if you'd like it spicier.
- Serve with warm crusty bread, a dollop of Greek yogurt or sour cream, dried sage and freshly ground black pepper.