Adapted from Alexa Weibel’s Smoky Tomato Soup at NYT Cooking, I combined roasted fresh tomatoes and passata. I roasted the onion, red pepper and garlic to boost the soup’s sweetness and depth and added my chipotles in adobo sauce for more smoky spiciness resulting in a luscious, creamy and light summer soup!
Not only can tomato soup be eaten with a grilled cheese sandwich, it is fabulous with homemade guacamole and crunchy lettuce leaves!
Smoky Tomato Soup
Ingredients
1 large brown onion, one end trimmed
1 red pepper, washed and poked with a fork
3 large, ripe organic tomatoes
4 cloves garlic, one end trimmed plus 3 cloves garlic. peeled and finely chopped
680 grams organic tomato passata (no salt added)
3 cups homemade vegetable stock (no salt or fats added)
1 heaping tbs dried thyme
1 tsp Himalayan pink salt
freshly ground pepper
1/2 tsp sweet smoked paprika
1/2 tso ancho chilli powder
1 large chipotle pepper and 1 tbs adobo sauce (see post dated 3 March 2026)
spoonful of almond cashew ‘ricotta cheese,’ cashew nut sour cream or coconut milk, per serving
Method
Wash the red pepper and trim one end off the onion and garlic cloves. Preheat the oven to 200c and roast the red pepper, onion and tomatoes for 25 minutes on a non stick ceramic baking dish lined with baking paper. Add the garlic for the last 12 minutes.
While the vegetables roast, peel and finely chop the garlic. Chop the chipotle pepper. When the vegetables are done, peel the outer skin from the onion and roughly chop. Heat a dutch oven and add the onion with a pinch of salt, cover and sauté on a low heat.
Remove the skin, peel and seeds from the red pepper and roughly chop. Remove the skin from the tomatoes and garlic cloves. Add the chopped garlic, roasted tomatoes, red pepper and garlic to the onions along with any juice from roasting and continue to sauté on a low heat. Add the smoked paprika, ancho chilli powder, salt, pepper, chopped chipotle pepper, adobo sauce, tomato passata, vegetable soup stock and bring to a boil.
Reduce the heat and simmer for 30 minutes. Turn off the heat and transfer to a high speed blender in two batches and run for one minute until silky and smooth. Transfer back to the dutch oven and warm up. Taste and adjust seasoning if necessary.
Serve with a spoonful of ‘ricotta,’ ‘sour cream’ or coconut milk swirled through the soup. Or enjoy it plain!