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Roasted Tomato Soup

Finally, we are beginning to experience some cooler weather here in Vancouver with the recent rainfall. The rainy weather got me craving for some nice warm soup for lunch. This Roasted Tomato Soup was my perfect fix, it has a light hint of spiciness and smoky flavor from the chipotle chili. I used Chipotle in Adobo Sauce, which comes in cans with a sauce made of spices, vinegar, tomato sauce, and sometimes with other chilies. Caution, they are very spicy so use only a half portion of the chili and make sure to remove all the seeds.

Roasted Tomato Soup
(Printable Recipe)


3 lbs Roma Tomatoes, halved
3 Cloves Garlic, whole
1 Yellow Onion, halved and quartered
5 Tbsp Olive Oil
4 1/2 Cups Chicken Stock
2 - 3 Sprigs of Fresh Thyme
1/2 of a Chipotle chili in Adobo Sauce, seeded
Sea Salt to taste
Freshly Ground Black Pepper


Preheat the oven to 205˚C/400˚F.

In a large baking tray, arrange the tomatoes, garlic, onion, thyme and coat them with olive oil. Season the tomato mixture well with salt and pepper.

Roast the tomato mixture for about 30 - 35 minutes. Remove the skin from the garlic and discard the thyme. In a large pot, combine the tomato mixture and chicken stock. Bring the mixture to a boil and add in the Chipotle chili. Continue to simmer for about 20 minutes.

Let the mixture cool slightly and blend until they are smooth and velvety. Return the soup to the pot and warm up gently and season with salt and pepper, if desired. Serve the soup warm.


  1. That fall season is upon us again, and I can start thinking about heartwarming soups ... this is going straight to the top of my list!

  2. That is my kind of soup! We are experiencing cooler mornings and evenings now, so I'm starting to think about soups again. This one looks wonderful!

  3. This looks so wonderfully delicious! Nice photos too!

  4. I love chipotles in adobo, and they seem like such a great ingredient in tomato soup. This looks so creamy and perfect. I love the shot with the goldfish crackers!


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