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. Roasted tomato soup made from scratch however, is 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.
I grew up on canned tomato soup from Campbells. Personally I never liked it, but my dad loves the stuff. Roasted tomato soup made from scratch however, is 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
Ingredients
- 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 pepper, cored and sliced in half
- Olive oil
- Salt
- 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
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