Tomato Chipotle Soup
 
Prep time
Cook time
Total time
 
Serves: 8
INGREDIENTS:
  • Step 1 in oven
  • 8 cups tomatoes (cherry/grape left whole, medium-sized halved and larger cut into 4 or 8)
  • 4 cloves garlic
  • Sea salt and freshly cracked black pepper
  • Step 2 on stove
  • 1 tablespoon cold-pressed olive oil (or butter)
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 2 teaspoons chipotle powder (or smoked paprika)
  • 2 bay leaves
  • 8 cups vegetable broth
  • Optional topping: fresh basil
DIRECTIONS:
  1. Step 1
  2. Preheat oven to 400°. Spread the tomatoes out on a parchment paper lined baking sheet, bury the garlic under the tomatoes because it will burn if left out on top. Sprinkle lightly with salt and pepper and bake for 90 minutes, stirring every 30 minutes so the tomatoes roast evenly and don't burn.
  3. Step 2
  4. When there are around 5 minutes left on the tomatoes heat up the oil in a large pot over medium high heat. Once warmed add in the onion, celery, carrot and chipotle powder and sautée for around 5 minutes, until the onion is translucent and the celery and carrot are softened. If the base of the pot gets too dry add in a tablespoon or two of the broth as needed.
  5. Add in the tomatoes, garlic, broth and bay leaves and bring to a raging boil. Reduce the heat to medium low and leave to simmer for 30 minutes.
  6. Remove the bay leaves and blend with a handheld or stand-up blender. If using a stand-up only do a bit at a time or let it cool before blending, if you put too much hot liquid in a blender it will shoot up forcefully and make a huge mess worthy of a dramatic paper towel commercial.
  7. Store in an airtight container in the fridge for a few days or in the freezer for up to a few months.
Recipe by Love from the Land at https://www.lovefromtheland.com/tomato-chipotle-soup/