Roasted Tomato Soup With Chipotle Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Cut the tomatoes in half and place them on the baking sheet, cut side up.
• STEP 3.Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
• STEP 4.Roast the tomatoes in the oven for 30-40 minutes, or until they are soft and slightly charred.
• STEP 5.In a large pot, heat some olive oil over medium heat.
• STEP 6.Add the onion and garlic to the pot and sauté until they are soft and fragrant.
• STEP 7.Add the roasted tomatoes, chipotle pepper, vegetable broth, and sugar to the pot.
• STEP 8.Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
• STEP 9.Using an immersion blender or regular blender, blend the soup until smooth and creamy.
• STEP 10.Season with salt and pepper to taste.
• STEP 11.Serve the soup hot, garnished with fresh cilantro and a dollop of sour cream, if desired.

Cooking Tips

• If you don't have chipotle pepper, you can use chipotle powder or adobo sauce for a similar smoky flavor.
• For a creamier soup, you can add a splash of heavy cream or coconut milk before blending.
• To store leftovers, let the soup cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days.

Storage and Serving

• Serve the roasted tomato soup with crusty bread for dipping or as a side to a grilled cheese sandwich.
• Garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of grated cheese for added flavor.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.