No ImageRoasted Tomato Soup with Chipotle

Did you make it? Rate it!

  1. Amber

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

    • Elise Bauer

      Hi Amber, garden tomatoes are tomatoes that you’ve grown in your garden, or have bought from a farmer at a farmer’s market, meaning that they were grown and harvested in the right season (summer), outdoors. Many fresh tomatoes that are sold at markets at other times of the year are grown in what’s called a “hot house”, and aren’t nearly as flavorful. Also, tomatoes grown for mass distribution tend to be bred for ease of shipping, so they are firm. Good for slicing for a burger, but not good for making soup.

      • Amber

        Thanks so much Elise. I used very ripe roma tomatoes and it turned out great! However, it was a bit too spicy for my liking, so next time I’ll only use one chipotle chile. I used 2 and a bit of the adobo sauce. My hubby loved it, but it was too spicy for me to finish.

  2. 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!

  3. 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!


  4. Tessa

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

  5. 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.


  6. Aurum

    My fiancee and I just made this last week and froze a lot of it. We were gifted about 20 pounds of tomatoes, and I found this recipe. It was PERFECT. We actually substituted the chipotle with basil to make a basil tomato soup. That being said, the roasting of the tomatoes, onions, pepper, and garlic in the oven is great!

    A+ recipe, for sure.

  7. Vandana

    Sounds yummy and healthy..!! This truly gives an alternative to traditional blanched tomato soup. And of course can become a perfect base where I can put in some add ons of my hubby’s choice.

  8. Sheri J

    I read at that you can wrap your green tomatoes in newspaper (3-5 tomatoes per sheet) and store them in a cool place. They will ripen and last a good while (the post said December! but she lives in Idaho).

    You don’t even have to wrap them. Just store them in a cool place (not cold or chilled). Many of them will eventually ripen. ~Elise

  9. Allie

    I made this a few days ago and it was wayyyyy to spicy with one chipotle. Next time I’d do half or omit it. I saved it by mixing in half a can of coconut milk. Yum.

  10. Cat

    One of the benefits of living in Southern Spain is that we have fresh tomatoes all year round! Just made this for our first Fall day – delicious, even for a spice-hating Spaniard!

  11. Rebecca

    Wow – this was awesome! I loved it and we ended up adding a bunch more chipotle after the first one. The basil was a perfect note and I loved the method. I have visions of variations on this technique – thanks!

  12. david

    I should’ve listened to you and used one pepper but used 2 and it’s quite spicy. Any tips on cooling it down other than the sour cream? Would sugar do anything?

    Sour cream is the best way to cool it down, or making another batch of soup without any chiles and blending it with the batch you’ve already made. ~Elise

  13. Kurt S

    Maybe a stupid question – the recipe calls for “cored” tomatoes. Does that also mean they should be seeded? I assuming tomato soup should not have seeds.

    No, only take out the tough cores. There is a ton of flavor around the seeds, and they will be puréed with the rest, so don’t remove them. ~Elise

  14. Nick

    Hello – made this yesterday, and found that my vegetables were over-roasted after about 20 minutes. My oven may run hot, but just a head’s up to maybe check a bit sooner. The flavour was excellent, and the sour cream added a perfect finish. Thanks for another great recipe Elise!


  15. Edith

    This was outstanding, even without the chipotle. My nine year old son said it ‘had lots of flavor’ and asked for seconds. That’s a WIN:WIN in my mom book!

  16. Pat B

    I made this soup today with tomatoes (slicers and romas) and red peppers from my garden. I did make one change and used a jalepeno pepper as I have a huge crop this year instead of the chipolte. I garnished with just cilantro.

    Personally, I am not a fan of cream/milk based soups so I was pleased to find this one.

    This is a fabulous recipe! I too grew up with Campbell’s and that is fine, until I tried this recipe.

    I have found a new favorite and I plan on making more and freezing for lunches.

    Thank you so much for sharing it.

  17. Beth in the Heartland

    Just made this – fabulous! Didn’t need the stock at the end, I think my tomatoes are over-ripe and the flavor is good but I believe they had more water/juice come out during baking than I had anticipated. I used one chipolte chile and it was a little too much kick for my family. I had the same idea as Judy B. and was going to use my Penzy’s chipolte powder next time. Thanks for a wonderful recipe to help use up my abundance of tomatoes!

View More