Roasted Tomato Chipotle Soup



1 lg. container grape tomatoes (2 lbs.)

1 medium yellow onion

1 red bell pepper

6 cloves garlic

1 tsp. cumin

olive oil to drizzle over veggies

salt & pepper to taste

1 chipotle en adobo*

4 C. vegetable broth (could use chicken broth)

1/4 C.  sour cream (I used vegan, could also use cream cheese)

1 tbls. sugar, if needed


chopped cilantro

sliced limes

sliced scallions

bacon bits (I used vegan)


Preheat oven to 400 degrees.

On baking sheet lined with parchment or silicone baking mat, combine tomatoes, onion, red bell pepper,  garlic, and cumin.  Season generously with salt and pepper and toss with olive oil to coat. Roast for about 40 minutes, stir veggies halfway through cooking.

When vegetables are roasted, transfer to soup pot.  Add veggie broth and puree with immersion blender (alternatively, blend in blender, then add to soup pot).   Add add sour cream (or cream cheese). Let simmer a few minutes for flavors to combine and soup to warm up.

Taste and adjust seasoning.  I added a bit of sugar as well as additional salt and pepper.

Top with a sprinkle of chopped cilantro, scallions, lime slices and bacon bits.


*Blend 1 can of chipotle en adobo and freeze in ice cube tray.  I used one cube in this recipe.  Alternatively, you can chop up one chipotle pepper and use some of the delicious adobo sauce.