Roasted Tomato Soup with Chipotle
Roasted tomatoes, onions, garlic and red peppers puréed into a smooth soup with smoky chipotle chiles.
Photography Credit:Elise Bauer
There was a time this summer that if you walked into my parent’s kitchen, most of the island counter space was covered with tomatoes from their garden.
Actually I should say “our” garden, as I prep, plant, weed, prune the four sunny garden beds at my parent’s house. Mom harvests, and everyone shares. Which is a good thing, because when you are overloaded with produce you want people to share it with!
Things are definitely slowing down in both mom and dad’s garden and mine. Here at the tail end of summer, we both have more green tomatoes than red, but there were still more than enough ripe tomatoes to make this roasted tomato soup.
I grew up on canned tomato soup from Campbells. Personally I never liked it, but my dad loves the stuff.
However roasted tomato soup made from scratch? It’s a whole different beast.
There’s so much more flavor, and it’s so easy to make!
You just halve the tomatoes, roast them in a hot oven with some onions, peppers, and garlic for 45 minutes, and purée them with some stock. With this recipe we’ve added a smoky, spicy touch with chipotle chiles.
In our recipe we recommend topping with some thinned sour cream and either sliced fresh basil or chopped cilantro.
Here’s my opinion on the greens. One would expect that a dish made with tomato and chipotle would lend itself to cilantro. And it does.
But basil? That was a surprise. This soup simply sparkles with fresh basil.
Roasted Tomato Soup with Chipotle Recipe
We used regular garden tomatoes for this recipe. If you use plum or Roma tomatoes, which are denser, you might need to add a little more stock.
You can roast the tomatoes either cut side down or cut side up. We roast our cut side down because you can then easily lift the skins off of the tomatoes and peppers after they've charred a bit.
Regarding the chipotle chiles, they pack a punch, so start with one puréed into the soup. If you still want more heat, add another.
- 3 pounds fresh plum or garden tomatoes, cored and sliced in half
- 1 onion, peeled and quartered lengthwise (root end to top)
- 4 to 5 cloves garlic, left in the skins
- 1 red bell pepper, cored and sliced in half
- Extra virgin olive oil
- 1 to 2 chipotle chiles (canned in adobo), roughly chopped
- 2 cups chicken stock (or vegetable broth for vegetarian option)
- Sliced fresh basil or chopped fresh cilantro for garnish
- Sour cream for garnish
1 Roast the tomatoes, bell pepper, garlic, onions: Preheat oven to 400°F. Coat the bottom of a rimmed baking pan or baking sheet with olive oil.
Arrange the tomatoes and red bell pepper cut side down on the sheet. Place the garlic cloves and onion on the baking sheet. Paint olive oil over the vegetables and sprinkle everything with salt.
Bake in the oven 45 minutes, or until the skins of the tomatoes and peppers start to blacken.
2 Purée the roasted vegetables with chipotle: Remove the baking sheet from the oven and allow it to cool for 10 minutes. Pick the tomato and red pepper skins off the tomatoes and peppers and discard. Peel the skins off the garlic and discard. Reserve the baking sheet.
Put the roasted tomatoes, onions, peeled garlic, roasted peppers, and chipotle into a food processor or blender. Add any of the tomato liquid that may be left in the baking pan. Scrape up any browned bits on the pan (not blackened bits) and add those to the food processor bowl as well.
Pulse until you have a rough purée, about 60 seconds.
3 Add stock and simmer: Pour the purée into a medium pot. Add 2 cups of stock. Heat the soup to a simmer. Add salt to taste.
4 Serve: Garnish with a dollop of sour cream that has been lightly thinned with water, and freshly sliced basil or chopped cilantro.
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Roasted Tomato Soup with Chipotle Cream
1. Heat oven to 450°F. Lightly oil the bottom of a large baking dish.
2. Place the tomatoes in one layer in the baking dish with the cut side down (you may need to use more than one baking dish). Sprinkle them with salt, pepper and sugar and drizzle them with a little olive oil. Slice off the tips of the garlic cloves but leave the root end intact. Do not peel them. Distribute the garlic and thyme around the tomatoes. Bake them on the upper shelf of the oven until they are soft and their skins are loose and wrinkled, about 35 to 40 minutes. If the skins are slightly charred, so much the better for flavor.
3. Meanwhile, melt the butter in a large (3 to 4-quart) pot over medium heat. Add the onion and celery and cook gently until they are tender, about 8 minutes.
4. Remove the tomatoes from the oven and fish out the garlic cloves and the thyme. Discard the thyme and slip off the husks of the garlic cloves. Add the tomatoes and their juices to the pot with the garlic and rice. Simmer gently for 10 minutes.
5. Puree the soup in a blender until very smooth, in batches if necessary. Rinse out the pot. For a silky smooth soup, pass it through a food mill or strainer to eliminate tiny bits of tomato skin and seeds. Add the blended soup back to the pot with enough water (about 1 cup, depending on the juiciness of tomatoes) to thin it to the consistency of heavy cream. Reheat the soup and season with more salt and pepper if necessary.
6. Stir the chopped chiles into the sour cream and float a spoonful on top of each bowl of soup.
Leave a Comment
Sylvia, on May 27, 10:17 AM, wrote:
Me and my roommate made this last night. It was so good with bean and cheese quesadillas. Spicy! And we had to add a bit more water because it was on the thick side.
vincent, on Jun 1, 04:24 AM, wrote:
We bumped into your blog and we really liked it – great recipes YUM YUM .
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
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Ashley, on Sep 11, 09:51 AM, wrote:
It was tasty, but it was sooooo spicy. Us Michiganders had to give it away to our friend with Southern taste buds. He loved it!
Christine, on Sep 12, 11:20 AM, wrote:
I don’t really cook but this seemed like a good one to try. It turned out so spicy I put in five times the amount of half-and-half the recipe calls for! Still really tasty though and seems like it would also make a wonderful winter meal.
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Chipotle roasted tomato soup with grilled cheese fingers
This soup is layered with flavours, from the charred tomatoes and the caramelised garlic to the fruity heat of chipotle chilli. Grilled cheese soldiers for dipping tops it off.
- 1 kg g ripe tomatoes
- 6 small garlic cloves, unpeeled
- 400 g canned whole tomatoes, crushed with your hands
- 1 chipotle chilli in adobo (see Note)
- 5 sprigs thyme
- 2 tbsp extra virgin olive oil
Grilled cheese fingers
- 40 g cheddar, coarsely grated
- 40 g gruyere or emmenthal, coarsely grated
- ½ tsp freshly ground black pepper
- 8 slices Tip Top 9 Grain® bread, crusts removed, halved
- whole-egg mayonnaise, for spreading
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a large frying pan over medium heat (you don’t need any oil). Add the whole tomatoes and garlic cloves and cook, turning occasionally, until well blackened in parts. Remove items from the pan when they are ready (tomatoes, about 10 minutes garlic, about 10 minutes). Peel the garlic when cool enough to handle.
Place the blackened tomatoes, garlic, canned tomatoes, thyme, oil and sugar in a heavy-based roasting tray, add 400 ml water and season with sea salt and freshly ground black pepper. Roast for 45 minutes until tomatoes have softened. Remove from the oven and allow to cool slightly.
Transfer the tomato mixture to a blender or food processor (in batches, if necessary) and blend until a smooth puree. Season with salt and pepper.
Transfer to a saucepan and keep warm until ready to serve.
To make the grilled cheese fingers, combine the cheeses and pepper in a small bowl. Spread the mayonnaise over one side of the bread fingers, spreading right to the edges.
Heat a large non-stick frying pan over medium-high heat (you don’t need any oil). When hot, add half of the bread fingers, mayonnaise-side down, to the pan, allowing space between each finger. Sprinkle over the cheese mixture – it’s okay if cheese hangs off the edges as it will make lovely crispy edges. Top with the remaining bread fingers, mayonnaise-side up. Cook, pressing down occasionally with a spatula, for 2 minutes each side or until the cheese is melted and the fingers are golden and crisp - but make sure the bread does not burn. Remove from the pan and cool for 1 minute.
Ladle the soup into bowls and serve with the grilled cheese fingers.
• Chipotle in adobo is available in cans from select grocers (including Harris Farm) or available online.
Be inspired by more grain-based recipes here, thanks to Tip Top 9 Grain®.
- 3 pounds roma (plum) tomatoes, quartered
- 1 yellow onion, halved and quartered
- ½ red bell pepper, chopped
- 3 tablespoons olive oil
- 1 tablespoon sea salt
- 1 ½ teaspoons freshly ground black pepper
- 3 cloves garlic, halved
- 5 cups low-sodium chicken broth
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
Roast in the preheated oven for 30 minutes add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
Bring chicken broth, basil, and parsley to a boil in a large stockpot reduce heat and simmer.
Put half the tomato mixture into a blender. Cover and hold lid down pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Roasted Tomato Chipotle Soup
1 lg. container grape tomatoes ( 2 lbs.)
olive oil to drizzle over veggies
4 C. vegetable broth (could use chicken broth)
1/4 C. sour cream (I used vegan, could also use cream cheese)
Preheat oven to 400 degrees.
On baking sheet lined with parchment or silicone baking mat, combine tomatoes, onion, red bell pepper, garlic, and cumin. Season generously with salt and pepper and toss with olive oil to coat. Roast for about 40 minutes, stir veggies halfway through cooking.
When vegetables are roasted, transfer to soup pot. Add veggie broth and puree with immersion blender (alternatively, blend in blender, then add to soup pot). Add add sour cream (or cream cheese). Let simmer a few minutes for flavors to combine and soup to warm up.
Taste and adjust seasoning. I added a bit of sugar as well as additional salt and pepper.
Top with a sprinkle of chopped cilantro, scallions, lime slices and bacon bits.
*Blend 1 can of chipotle en adobo and freeze in ice cube tray. I used one cube in this recipe. Alternatively, you can chop up one chipotle pepper and use some of the delicious adobo sauce.
Reviews ( 44 )
i made this recipe with a bit of apprehension as i was not confident that these simple ingredients could come together so quickly to make such a delicious soup. i was wrong! it was outstanding. i used black beans instead of navy as that was what i had in the house, and i used my immersion blender instead of a potato masher to thicken up the soup. thinking i could omit the olive oil next time to make it less caloric. deeeeelish.
I made it with pork rib meat and it was fantastic!!
I followed the recipe exactly-it is a tasty recipe!
Very good. My only alteration was a can of tomatoes with green chiles instead of the stewed tomatoes and the chipotle pepper and added a bit of dehydrated onion to the simmering soup. I also used brown rice in the bottom of each bowl to cut the spiciness a bit and crunched up corn chips for the topping along with the sour cream. I will make this again.
Yum. Doubled the recipe, but only used 1 chile - I think we could do 2 next time. I poached the chicken in the stock first, then cubed it up. I also added 3/4 cup of chopped yellow onion which I sauted in 1 tablespoon of olive oil for 5 minutes before adding everything in. Used 1 can of black beans and 1 can of pinto beans. It went together very quickly perfect for a work night. Looking forward to leftovers for lunch tomorrow.
My family and I cannot say enough about how fabulous this soup was. I was worried about the chipotle being a bit too spicy, but it was spot on. I did however add more chicken broth. This is definately one to go on our favorite must have again list. Only thing I will do different is make more!!
AWESOME!! My 4 and 8 year olds loved it!
Followed the recipe as directed except for cilantro (allergy) and the olive oil, didn't seem necessary.very easy, quick & good. Second serving though, topped with a 1 Tbl. Mozzarella and chopped avocado, and 3 crushed tortilla chips. The second time I did adjust the recipe to our taste, black beans instead of navy & tomato sauce instead of diced tomatoes (texture thing with my husband) even better results, perfection.
I was surprised by how great this recipe tasted. I thought, like others, that there weren't enough ingredients for it to turn out so great. It's fast, even with having to poach frozen chicken tenders, and easy. Open to changing ingredients and still be great. I did not have navy beans so I used two cans of pinto beans. The first chipotle was so small that I used 2 (I like spicy). I just threw everything into the pot, except the oil (NOT NEEDED), sour cream and cilantro (which I forgot to get out to serve). I didn't mash anything, I didn't feel the need. My husband said, "Make sure to put that in the fridge, I want more tomorrow." That makes it 5 stars for me!
Fast, easy and tasty, low cal (but filling), and healthy. It doesn't get much better than that!
Easy. Tasty. All with a little spice. We added two chipotles to add a little heat to it. In our opinion, def added more flavor.
I agree with the reviewer Kruzankat. I do not consider these reviews to be valid or even helpful if the recipe has been so drastically altered. I want to know the opinion of someone who has followed the recipe as created and prepared by professional cooks at Cooking Light.
I'm giving it 5 stars because it tastes good and is so easy. My teenage son and husband both liked it a lot and so that also made it deserve 5 stars!
Kitikat, my feeling on your idea is that I don't think it's fair for someone to give a recipe a poor rating when they've changed the whole thing. I enjoy getting others' ideas. That being said, (I made changes) I used the suggested smoked paprika instead of the Chipotle peppers, as I don't care for their taste. I left out the beans (to make it lower carb), but added quartered cipolline onions, for some substance.On top I added shredded smoked Gouda, with the cilantro, and full-fat sour cream! I forgot to add the olive oil, did so after. I think I liked it better without the olive oil. Easy and great taste!
Soup is good as is. I didn't use low sodium products because I like salt, especially in soup, but I often wonder how you can rate a recipe when you pretty much changed everything in it. I don't mind if you changed an item but if you make it a different recipe entirely then the rating means nothing and is not helpful to me. Just saying.
Super easy and quick to make and so good! I used two chiles (just to up the heat) and added a couple cloves of garlic (because I add garlic to everything) and a can of corn. I also used black beans instead of navy beans and greek yogurt instead of sour cream (I never use sour cream anymore. You really can't tell the difference). I didn't add any oil, it really wasn't necessary, or use any kind of chips. The soup definitely stands well on its own. At first I was really excited that this recipe only made four servings because I am usually cooking for one, but now I'm bummed because I want more leftovers!
The flavors are awesome, quick and easy to put together. Tastes good with or without the chicken.
I never thought of adding chipotle peppers to tomato or tortilla soup but this was delicious. I increased the cumin to 1tsp and added 1 tsp of ground pasilla pepper also 2 finely minced fresh serrano peppers complete with seeds and 2 cloves of coarsely chopped garlic. Those changes met our spice needs and used pinto beans instead of navy, I didn't mash them. Also I stirred in 1/2 cup of sliced green onion just as I turned off the fire. Not being a fan of the taste of olive oil I added a Tb of bacon fat instead and topped each bowl with Crema Mexicana instead of low fat sour cream. This made 2 very hearty sized portions or my partner and me. I'll make this several times a year for sure as it exploded with flavor. Oh and we had it with nice high stack of hot corn tortillas.
Roasted Tomato Soup
Growing up I was lucky to have a huge family garden in our backyard. With most of the fall-themed recipes that I have been making lately, mostly supplied by the local farmers market, I remember how my family used to just go out to the garden and pick vegetables for dinner. Every fall there was a week or two that was tomato-canning time. My mom would make huge batches of tomato soup and sauce with the tomatoes from our garden. I am talking about 30-40 jars here. Now I live far away and don’t even have a yard, so I decided to try making my own, albeit single batch serving, of tomato soup.
When a recipe is as simple as this one, quality ingredients really shine. I suggest searching your local farmer’s market, roadside farm, CSA box, or better yet if you have your own garden, for some ripe tomatoes and onions. This is the perfect time to use these ingredients as the weather transitions into fall.
I love the added flavor that roasting the ingredients brings out. It also smells amazing and had my stomach growling well before it was done. But maybe that’s just me and the smell of roasted garlic.
Before and after. You can also add more garlic to the recipe if you are like me and can’t get enough. Before roasting, I also stripped some of the really seedy parts out of the tomato slices, mainly because I didn’t want the seeds in my soup.
If you haven’t invested in a hand blender, I cannot stress enough how wonderful they are! They especially come in handy for making soup, but I also use my often for smoothies. You can blend the ingredients right in the pot. That way there is no need for the precarious transferring of steaming ingredients to a blender and back again. I had to include a photo because I love them just that much.
This recipe makes a beautiful seasonal soup, which can serve as an elegant first course or the main entrée for dinner. Not only that, but tomatoes are loaded with vitamin C, which is always good to have in large quantities when the colder weather comes around.
Though I haven’t made it to the canning stages yet, this will definitely be a repeat recipe for the fall. Sometimes the simple things in life are the most satisfying.
Chipotle Tomato Soup with Crispy Quinoa Topping
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Chipotle tomato soup recipe
Although it’s simple to make, the combination of spicy, sweet and acidic flavors results in a satisfying bowl. Warning: the crispy quinoa topping is highly addictive. You might find yourself making it for other soups, too! We love piling this soup high with toppings like avocado, green onions, radishes and a generous squeeze of lime.
Note that 4 small chiles make this soup about a 3 on a heat scale of 1 to 10. Eating them whole, however, is quite spicy, so we suggest removing them before serving. Try dicing them or puréeing them with a little broth when the soup is finished and serve with the other toppings for an extra kick.
- 1 ½ pounds large tomatoes, such as beefsteak, cut in half crosswise
- 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
- 3 large cloves garlic, unpeeled
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- ¼ teaspoon salt, or to taste
- Freshly ground pepper, to taste
- ¼ cup tomato juice
- 1 teaspoon tomato paste
- ¼ teaspoon Worcestershire sauce
- 1 tablespoon fresh basil, chopped
- 2 cups reduced-sodium chicken broth, or vegetable broth, divided
- Brown sugar, to taste (optional)
- 1/2 cup corn kernels, (fresh, from 1 ear, see Tip) or frozen, thawed
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Toss tomatoes, onion and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.
Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
Transfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato pate, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into 6 soup bowls, garnish with corn and serve.
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
Tip: Removing Corn from the Cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
Homemade tomato soup is easy to make, a good source of lycopene and so much lower in sodium than any canned tomato soup.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Roasted Tomato & Fennel Soup Recipe
This Roasted Tomato & Fennel Soup recipe brings the best out of seasonal fennel & tomatoes. Roasted with onion & garlic to intensify the flavours this soup is beautifully warming, comforting and will nourish your body and soul!
I love humble tomato soup but from time to time it is nice to jazz it up a bit. Add something else to it to make it that bit different and special. Fennel is my secret ingredient here. I absolutely adore this lovely aniseedy bulb both raw and roasted. Roasting mellows its licorice punch considerably so you don't need to worry about it getting too overpowering. On the contrary, the flavours of roasted fennel and tomatoes marry beautifully and work their magic!
Which part of fennel can I use for this soup?
Fennel is edible in its entirety including stalky bits with feathery fronds on top (you can save them for garnish). Depending on how fresh your fennel is sometimes the stalky bits can get a bit dry and look not too appealing. If that's the case, simply cut them off and discard.
Which tomatoes are best to use in this soup?
During the season when all tomatoes are beautifully sun-kissed and ripe it really doesn't matter. I went for vine variety of organically grown British tomatoes from my veggie box but you can use whatever type you've got available. Plum and even cherry tomatoes will be absolutely fine here too. Roasting brings out so much flavour especially when in season so if you've been given some home-grown tomatoes from your neighbours or family or some local ones from farmers' market, make sure you take full advantage and use them not only for soups but perhaps sauces too! Check out my Roasted Tomato & Basil Pasta Sauce which is a favourite in our house and takes only 30 minutes to make from start to finish!
What to serve Roasted Tomato & Fennel Soup with?
I love to serve this soup with a drizzle of my Wild Garlic & Walnut Pesto which I make lots of when wild garlic is in season and freeze in little portions. Simple drizzle of good, extra virgin olive oil or my favourite chilli oil* would work nicely here too. If you don't have chilli oil try sprinkling some chilli flakes instead for that little bit of heat. You can also use leftover fennel fronds as suggested above, homemade croutons or a nice chunk of bread (try my Irish Soda Bread or Easy Wholemeal Bread)! These Vegetarian Sausage Rolls or my latest favourite Vegan Cheese Scones wouldn't go amiss either. So many options!
Storing & freezing
This Roasted Tomato & Fennel soup will keep in the fridge for 3-4 days or you can freeze it for up to 3 months. Make sure you don't overfill your containers/bags when freezing soup as it will expand slightly in the freezer.