Roasted Tomato and Chiptole Soup

Winter has abruptly shown up here on the East Coast, and with the cold weather comes a change in what people want to cook and eat, especially at home.  Soup is the fare of the season, but for some even a simple soup can be a bit time-consuming, so this is a recipe for a quick, easy and very tasty soup that doesn’t even require a pot.



  • A half sheet pan, lined with aluminum foil (for easy clean up)
  • A medium sized mixing bowl
  • An oven
  • A bar blender
  • A holding container


  • 3lbs of roma tomatoes
  • 5 cloves of garlic
  • 1 onion, rough chopped
  • 3-5 chipotle peppers, in adobo (adjust to how much spice you like)
  • 2 tbsp of olive oil
  • 1 tsp of dried oregano
  • Salt and pepper

Do Work!

  1. Pre-heat the oven to 400
  2. Place all ingredients in the mixing bowl and toss to even coat with oil, salt, pepper and oregano
  3. Spread the coated veggies even across the pan and place in the oven
  4. Roast until the tomatoes just start to char and blacken, about 35 minutes, but begin checking around the 25 minute mark
  5. Once roasted, remove from the oven and let cool for ten minutes
  6. Once cooled, begin blending in batches, dumping each batch into the container, and blending the next batch
  7. Stir to homogenize the s0up
  8. If you accidentally made the soup to spicy, stir in a small amount of sour cream
  9. Adjust the seasoning with more salt

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About The Author

Ripping the frills and flowers out of learning to cook and putting it into terms that men understand.

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