This pureed, smoky soup is a whole different beast than tomato soup from a can.
Mom harvests, and everyone shares.
Things are definitely slowing down in both mom and dad’s garden and mine.
Elise Bauer
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?
Elise Bauer
It’s a whole different beast.
There’s so much more flavor, and it’s so easy to make!
With this recipe we’ve added a smoky, spicy touch with chipotle chiles.
Elise Bauer
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.
That was a surprise.
This soup simply sparkles with fresh basil.
you could roast the tomatoes either cut side down or cut side up.
Regarding the chipotle chiles, they pack a punch, so start with one pureed into the soup.
If you still want more heat, add another.
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.
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.
Add any of the tomato liquid that may be left in the baking pan.
Pulse until you have a rough puree, about 60 seconds.
Pour the puree into a medium pot.
Add 2 cups of stock.
Heat the soup to a simmer.
Add salt to taste.
