Roasted Tomato Soup


This soup is heavily – sweet tomatoes – hot smoky chipotle!!! I used my Vitamix to purée & cook the soup.

3 pounds tomatoes, sliced in half
1 onion, peeled and quartered
4 to 5 cloves garlic, left in the skins
1 red pepper, cored and sliced in half
Olive oil
1 to 2 chipotle chiles (canned in adobo),
2 c chicken stock
Sliced fresh basil or chopped

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.

Remove the baking sheet from the oven and allow it to cool for 10 minutes. Remove red pepper skins off 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. Pulse until you have a rough purée, about 60 seconds.

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