Charred Tomato Soup

Makes 6 to 8 servings

Forget that canned tomato soup! There’s a better way to celebrate the appearance of fresh cilantro and nice, ripe tomatoes at your local farmer’s market!



  • 3 pounds ripe tomatoes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium potatoes, washed, peeled and diced
  • 2 dried chipotle peppers, diced
  • 3 bunches cilantro
  • 1 quart vegetable stock
  • 1/4 stick butter
  • Black pepper

Slice the tomatoes in half and sear them (on a grill or in a hot cast iron skillet) until they’re charred but not burned. Set aside. Sauté the onion in olive oil until transparent. Set aside. Combine the onions, tomatoes, potatoes, cilantro, and peppers in a soup pot or large saucepan. Pour in the vegetable stock and heat on medium-high until the mixture is bubbling. Lower the heat and simmer until the potatoes are soft.

Use a blender or food processor to puree the soup, then pour it back into the pan. For a creamy finish, it’s best to pour it back through a strainer. Stir in the butter, letting it melt, then season to taste with salt and pepper. Serve warm with a garnish of cilantro leaves.

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Nutrition Information

Charred Tomato Soup

Servings per Recipe: 7

Amount per Serving

Calories:  180

Calories from Fat:  

Total Fat:  12g

Saturated Fat:  4g

Cholesterol:  20mg

Sodium:  600mg

Carbohydrates:  18g

Dietary Fiber:  5g

Protein:  5g

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