Name: Roasted Tomato Soup with Chipotle
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1
Cuisine: american
Ingredients: 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

Roasted Tomato Soup with Chipotle

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Prep Time:
10 minutes

Cook Time:
60 minutes

Total Time:
70 minutes

Transform roasted tomatoes, onions, garlic, red peppers, and smoky chipotle chiles into a flavorful, velvety soup that surpasses canned tomato soup.

Ingredients:

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

Instructions:

Create a flavorful roasted vegetable medley: On a baking sheet, place tomatoes and red bell pepper cut side down, along with garlic cloves and onion. Drizzle olive oil over the vegetables and season with salt. Roast in the oven for 45 minutes, until tomatoes and peppers develop a slight blackening on the skins.
Make the chipotle vegetable purée: Once the roasted vegetables have cooled for 10 minutes, remove the skins from the tomatoes, red peppers, and garlic. Set aside the baking sheet. Place the roasted tomatoes, onions, peeled garlic, roasted peppers, and chipotle in a food processor or blender. Include any tomato liquid left in the baking pan and scrape up the browned bits from the pan. Pulse for about 60 seconds until you achieve a rough purée.
Simmer to perfection: Transfer the purée to a pot, then pour in 2 cups of stock. Bring to a simmer, season with salt to taste.
Garnish your dish with a dollop of slightly thinned sour cream and freshly sliced basil or chopped cilantro.

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