Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I usually do a few different varieties of heirlooms because they’re hard to get anywhere else, and they’re usually so much better than anything you can get at the grocery store. I also almost always grow some type of cherry tomato because they’re super flavorful and so easy to cook into different recipes. One of my favorite recipes to make when the tomatoes are so abundant is roasted tomato soup. Roasted tomato soup is very easy to make, and you get to use up a lot of those tomatoes. You can make your creamy tomato soup with just tomatoes, but I like to incorporate red bell peppers into the mix. The addition of roasted sweet peppers strongly compliments the roasted tomato flavor. I also like to sneak in a few spicy peppers to my own preference, which you can do, too. I’ll discuss some of those chili pepper options below so you can do the same to your own heat level preference. So, let’s talk about how to make tomato soup, shall we?
Fresh Tomatoes. This recipe uses fresh tomatoes that are oven roasted. You can use canned tomatoes during the off-season. Red Bell Peppers. You can use other peppers, if desired. Spicy Chilies. Optional, for a spicy version. Olive Oil. Onion. Garlic. Chicken Stock. Or use Vegetable Stock. Seasonings. Paprika, sea salt, black pepper if desired. Also, optional red pepper flakes. Heavy Cream. For a lighter version, use Mexican crema or sour cream mixed with a bit of milk. For Serving. Fresh basil, fresh sliced cherry tomatoes, spicy chili flakes, olive oil.
You can see that I’ve used a variety of different types of tomatoes. Into the Pot. While the tomatoes and peppers are baking, heat 1 tablespoon olive oil in a large pot. Add the onion and hot peppers (if using) and cook for 5 minutes to soften them up. Add the roasted tomatoes and bell peppers along with your chicken or vegetable broth (stock), paprika, salt and chili flakes. Stir. Bring to a boil then reduce the heat and simmer for 30 minutes to let the flavors mingle. Process until smooth. Heavy cream adds a depth of flavor as well as the obvious creaminess. If you’d like to cut back on the calories, use Mexican crema or sour cream instead, but swirl it with a bit of milk or water first so it doesn’t get lumpy in the hot soup. Looks wonderful, doesn’t it? Such a great recipe. It really is quite delicious. This will make you about 8 cups of soup. It does upscale quite nicely, so if you have a ton of tomatoes, you can easily make a much larger batch. However, they present a texture issue, especially with soups and sauces, where you usually want them to be smooth. The skins tend to roll up and float about the liquid, which some people find unpalatable. Some of that will be dealt with when you process the soup with a blender or food processor. However, you won’t always get all that floating tomato skin. It’s usually easier to just remove them right after roasting. They pull right off very easily if you’ve roasted them properly. You can also freeze it for 3 months. It freezes perfectly. That’s it, my friends! I hope you enjoy the roasted tomato soup, especially with my spicy twist! I know, I make everything a little spicy. I just can’t help myself. I love it that way! Enjoy!
