Roasted Tomato Soup with Chipotle

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. 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

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Yield: Serves 4-6.

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 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



1 Preheat oven to 400°F. Coat the bottom of a rimmed baking pan or baking sheet with olive oil. Arrange the tomatoes and red pepper cut side down on the sheet. Place the garlic cloves and onion on the baking sheet. Paint olive oil over the vegetables. Sprinkle salt over the tomatoes, peppers, garlic, and onions, and bake in the oven 45 minutes, or until the skins of the tomatoes and peppers start to blacken.

2 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 Pour the purée into a medium pot. Add 2 cups of stock. Heat the soup to a simmer. Add salt to taste.

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 Smoked Paprika - from Steamy Kitchen
Chunky Roasted Tomato Soup - from 101 Cookbooks
Roast Tomato Soup with Cheddar Croutons - from Smitten Kitchen
Roasted Tomato Bacon Soup - from Gimme Some Oven


Showing 4 of 31 Comments

  • Amber

    Stupid question, but are garden tomatoes the same as tomatoes on the vine?

  • Quynh

    I tried this last night and we loved it. Because of less flavourful winter tomatoes, I used a couple of heaped teaspoons of a store bought “chipotle and smoked paprika paste”, which added great heat and flavour. Topped it with a dollop of thinned creme fresh. Thanks for a great recipe!

  • Val from PA

    Made this a few weeks ago… It was soooo good! Didn’t use quite as much chipotle as the recipe calls for – didn’t want it to be too spicy for the kids… Overall though – we just LOVED it!

  • Tessa

    You can buy chipotle paste in a tube now! check it out:
    Making this tonight.

  • Renee

    You came thru again….was looking at a gift of 2 gallon baggies of end of season small tomatoes…wondering what to do so the final treasures of summer didn’t go to waste. Thanks to reviewers who rec’d subbing Penzey Chipotle powder….delicious. Very versatile…I added a bit of grilled zucchini I had in the fridge too. Used half the stock. Looking forward to pairing this adult tomato soup with toasted cheese tomorrow night for friends. Gracias.

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