My Roasted Tomato and Green Chile Soup is a Mexican spin on your childhood favorite and guaranteed to ward off winter’s chill. Roasted tomatoes, green onions, carrots and green chiles provide the base flavors for this homemade soup that’s better than anything you’ll find in a can.
Another chilly day in Cleveland means another perfect day for a bowl of soup and the perfect finale to our Soup-er Bowl week with Neighborfood and Jelly Toast. If someone were to ask you what soup you had most often when you were growing up on a day like today, chances are you’d answer tomato soup. Even better are the chances that you’d note that you had enjoyed your tomato soup with a grilled cheese sandwich. I see you nodding your head in agreement!
My Roasted Tomato and Green Chile Soup is a Mexican spin on your childhood favorite and guaranteed to ward off Winter’s chill. Roasted tomatoes, green onions, carrots and green chiles provide the base flavors for this homemade soup that’s better than anything you’ll find in a can. A swirl of plain yogurt or sour cream, chopped cilantro and of course, shredded cheese make the perfect finishing touches.
Wonder what you – and your wallet! – are guaranteed to love? The fact that I’m not requiring you to head to the grocery store to purchase fresh tomatoes at the end of January. Sure, tomatoes must be in season somewhere although I guarantee you it’s most definitely not Cleveland, Ohio. Instead, whole peeled canned tomatoes are drained and then sprinkled with salt, pepper and brown sugar before being drizzled with olive oil and then roasting to browned perfection. The perfect soup base. No chopping, deseeding or taking out a small loan required.
Melanie Bauer
Yields 8 servings
15 minPrep Time
2 hrCook Time
2 hr, 15 Total Time
Save RecipeIngredients
- 2 28 ounce cans whole peeled tomatoes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon brown sugar
- 2 tablespoons olive oil, divided
- 2 bunches green onions, chopped
- 2 carrots, diced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 2 4 ounce cans green chiles
- 28 ounces crushed tomatoes
- 2 10 ounce cans diced tomatoes and green chiles
- 8 cups chicken broth
- plain yogurt or sour cream, cilantro and shredded cheese for garnish
Instructions
- Preheat oven to 300 degrees.
- Drain whole peeled tomatoes, reserving liquid. Place tomatoes on parchment lined baking sheet and sprinkle with salt, pepper, brown sugar and 1 tablespoon olive oil.
- Bake for 1-1/2 hours until browned.
- In a large dutch oven over medium heat, add olive oil.
- Once heated, add green onions, carrots and garlic and cook 10 minutes covered or until beginning to soften.
- Add roasted tomatoes, reserved juice, cumin, green chiles, crushed tomatoes, diced tomatoes and green chiles and chicken broth.
- Bring to a boil and then reduce to simmer for 20 minutes.
- Using an immersion blender, blend until you reach your desired consistency.
- Ladle into bowls and garnish with plain yogurt or sour cream, chopped cilantro and shredded cheese if desired.
Notes
Adapted from Roasted Mexican Tomato Soup.
This Roasted Tomato and Green Chile Soup is the perfect way to shake up your typical tomato soup. You won’t ever reached for a canned tomato soup again!
Looking for more great soup recipes?
More great soup recipes from Emily and Courtney:
Bloody Mary Soup | Jelly Toast
Asian Chicken Noodle Soup | Neighborfood
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