Roasted Tomato Soup with Chipotle

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.

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


  • 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
  • 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 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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  • 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.

  • 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.

  • Julia Jolliff

    This looks just delicious! I can’t wait to try it this fall/winter.

    Hi Julia, I wouldn’t wait until winter. This soup works best with garden ripe tomatoes. The only fresh tomatoes you can get in the winter are hot house tomatoes, which tend to be rather lacking in taste. ~Elise

  • Ann Hartley

    I make this same soup but I add a carrot or two to the roasting pan. If I’m feeling indulgent I add heavy cream at the end. Without the stock, it also makes excellent marinara sauce.

  • 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.


  • 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.

  • 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.

  • 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

  • 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.

  • 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!

  • 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!

  • 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

  • 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

  • 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!


  • 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!

  • 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.

  • 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!

  • david

    Would it be okay to make the blended tomato mixture the night before for a dinner party, then put in on the stove and reheat it with the broth, just before serving?

    Yes, it will be fine. Just sprinkle with freshly sliced basil right before you serve. ~Elise

  • Geoff

    I make a very similar soup, outstanding when made with fresh, local tomatoes. Regarding freezing: Complete through step two and freeze. Finish recipe when needed. Makes for a fabulous supper on a cold winter night

  • Judy B.

    Sounds very good, Elise, but I do have one question. I have a bag of chipotle powder from Penzeys that I thought I could use in place of the canned peppers. Does that make a big difference in the end result? If you think I can try it, how much of the powder should I start with? Thanks!

    Great question Judy. You can certainly use the powder. I would start with half a teaspoon and just keep adding it until you get to the level of smokiness and heat you want in the soup. ~Elise

  • Keith

    Am I correct in assuming I don’t have to strain out and discard the seeds?

    That is correct. Just purée. ~Elise

  • Kristina

    Does this recipe freeze well?

    I don’t know. If you try freezing it, please let us know how it turns out for you. ~Elise

  • tannaz

    Yum! I made a similar soup last week with some roasted tomatillos thrown into the mix as well. It was great right off the fire, but I’ve been eating it chilled for the past few nights, and I think it’s even better that way.

  • Liss

    I’m sure this is much more tasty with the roasted tomatoes, but any ideas on tomato volume if I wanted to make this over the winter?

    You mean with canned tomatoes? I think you might want to check around the web for some basic tomato soup recipes. I’m sure you’ll find some good ones at, like this one from Sassy Radish. ~Elise

  • Gary

    I don’t see at what point you add the chipotles, do you put them in the blender along with the other ingredients and puree or do you add them directly to the broth after after being roughly chopped?

    The chipotle goes in to the blender with the roasted vegetables, thanks for pointing out the omission! ~Elise

  • Debbie

    I’m making this today! And Emmy, what a great idea! Who can ever use a whole can of chipotles? I usually try to portion out the chipotles with a little adobe sauce and freeze, but I like your idea much better.

  • emmycooks

    Mmm, soup. I’m ready!

    I love the tip about roasting the tomatoes cut side down so you can just pinch up the skins. Smart!

    In return, here’s a favorite tip of mine: when I buy a can of chipotles in adobo, I puree the whole thing–chiles and sauce together–and store it in a jar in the fridge. It lasts a long time and it’s so easy to just scoop a spoonful into whatever you’re cooking.

    Thanks Emmy, great tip! ~Elise