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smoky roasted tomato soup with toast

Smoky Roasted Tomato Soup

  • Author: Megan B-L
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings 1x
  • Category: Soup


  • 3 lbs fresh tomatoes—a mix is great!
  • 2 yellow onions
  • 2 heads of garlic
  • 1 tsp kosher salt
  • lots of freshly ground pepper
  • 3 tablespoons olive oil
  • 12 chipotles in adobo (see Note)
  • 1 quart beef/chicken/veggie stock
  • ½ cup heavy cream
  • ½ cup loosely packed cilantro


  1. Preheat oven to 425°.
  2. Cut larger tomatoes in half or quarters (leave cherry tomatoes whole) and cut onions into quarters, removing papery skin. Add tomatoes & onions to a baking sheet, separating some layers of the onions. Drizzle with 3 tablespoons olive oil, 1 teaspoon kosher salt, and several grinds of pepper. Toss gently.
  3. Remove extra papery layers from garlic heads. Cut and discard about a half-inch off of the top of the garlic heads, then drizzle the exposed top of the head in olive oil. Wrap them individually in tinfoil and nestle onto the baking sheet. 
  4. Roast tomatoes, onions, & garlic for 45 minutes.
  5. Remove from oven and open garlic tinfoils to let cool. Carefully add tomatoes and onions to a pot on the stove (at least a 6-qt pot, see Note), along with chipotle pepper and 1 quart of stock. Squeeze garlic cloves into the pot when they are cool enough to touch.
  6. Bring soup to a boil, then lower to a simmer for 30 minutes.
  7. Let cool a bit, then transfer to a blender. (I would not recommend using an immersion blender for this. It won’t blend up all of the tomato skins so the texture isn’t great.)
  8. Add cream and cilantro. Blend. Taste to see if it needs more salt, more chipotle, more cilantro, etc. 
  9. Eat with buttered toast, or even better, GRILLED CHEEEEESE!


  • One chipotle pepper will give you smoky with a little kick, two will be spicy. I suggest starting with one, then tasting at the blender stage and adding more if you wish. 
  • You don’t want to use an aluminum, cast iron, or copper pot. It will react with the tomatoes and make the soup taste metallic.
  • My preference is beef stock with this soup. I think it gives it a richer flavor. But any type of stock will be delicious!
  • Easily make this vegan by omitting the cream or using a dairy-free alternative. 

Keywords: spicy, roasted, chipotle, tomato, vegetarian