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“My recreation of a Whole Foods soup that they seem to have stopped making that a friend of mine was in love with. You can omit the cream and it will be just a more tomatoey spicy soup.”
1hr 25mins

Ingredients Nutrition

  • 8 -10 tomatoes, cut into quarters (roma)
  • 1 tablespoon olive oil
  • 2 heads garlic
  • 1 -2 dried chipotle pepper, rehydrated in hot water and minced
  • 1 cup crushed tomatoes, canned
  • 1 cup chicken stock or 1 cup vegetable stock
  • 1 -2 teaspoon balsamic vinegar
  • 1 cup cream
  • salt and pepper


  1. Preheat Oven to 400°F and line baking sheet with foil.
  2. Put tomatoes on pan skin side down, drizzle with olive oil and sprinkle with salt.
  3. Cut tops off the garlic, drizzle with olive oil and wrap in foil.
  4. Roast tomatoes and garlic in oven for 50 – 60 minutes (till tomatoes are.
  5. brown on the bottom and the garlic is soft).
  6. Blend tomatoes, chipotle peppers and canned tomatoesin blender or with hand blender in pot.
  7. Squish in roasted garlic and blend.
  8. In pot add in stock and vinegar. Heat.
  9. Add in cream, season and serve.

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