Real Girl's Kitchen: Red Wine & Chipotle Roasted Tomato Soup

Fall is finally here! That means it’s time to throw on a chunky sweater and eat something warm and cozy. I love a good tomato soup and the roasting of all the veggies makes this one extra special. This Tuscan-inspired soup is healthy, hearty, spicy, very low fat (just the olive oil) and vegan!  I know it’s easy to just heat some pre-made soup out of the can, but it’s so unhealthy! Those “healthy” soups are filled with sodium and preservatives. I’m guilty of it, too. Let’s kick that bad habit together! Repeat after me… I will never make soup out of the can again…sorry, Campbell’s.


 What you need:

6 – 7 fresh tomatoes (quartered)

4 heads of garlic

2 red bell peppers (cut the core out and remove the seeds)

2 yellow onions (quartered)

1 can of crushed tomatoes (go for the organic low sodium variety)

1 cup vegetable stock (also organic low sodium)

1 cup torn basil leaves (tearing vs. chopping supposedly does to something to the flavor according to food network, who knows)

1/2 cup of red wine

1/4 cup of chipotle adobo sauce (comes in a can, just use sauce, actual peppers will be too hot!)

1 tablespoon of sea salt

1 tablespoon of black pepper

3 glass oven dishes

1 large stock pot

Aluminum foil


 To roast garlic: don’t break the garlic apart. Instead, slice the heads off and peel back any loose layers of skin, drizzle with olive oil, salt and wrap them up tight in foil. I had some thyme sitting in my fridge so I placed a few sprigs in with the garlic.

If you have never roasted garlic before, girrrl, get ready. It’s to die for. If you make extra, mash with a fork, mix with some soft butter and spread over crusty bread. Whole other level! You should also note, roasted garlic is not the same bad breath igniter as raw garlic. (Amen)

How to:

Pre-heat oven to 400 degrees

On 1st pan, arrange the quartered tomatoes

On 2nd pan arrange bell peppers and onion

On 3rd pan arrange garlic and springs of thyme

Drizzle with olive oil and salt them

Bake for 30-40 minutes or until soft and sunken

In separate large pot,  simmer on low, 1 cup of vegetable stock, a can of crushed tomatoes (choose low sodium!) and a 1/4 cup of red wine (I used a cabernet but it doesn’t really matter…feel free to drink the rest).

When the tomatoes, bell peppers, onion and garlic are soft (approx 30 minutes) remove from heat.

Place tomatoes, onion, bell pepper in a vitamix or blender, pulse a couple times to desired thickness. If you’re like me, I tend to like a chunky soup, especially in the fall, so don’t over blend. Add to the pot.


To remove the garlic from their pods, just slip a knife into each section and they will come right out. I used about two heads of garlic in the soup. Mash with a fork. Add the basil, garlic, salt, pepper and chipotle adobo sauce.

Garnish with a sprinkle of feta (skip to keep it vegan!) and a couple basil leaves.



** Obviously the grilled cheese doesn’t fall under our vegan category but nothing beats a tomato soup & grilled cheese combo…I made a caprese salad inspired grilled cheese for a little dunking action**


Heat a pan to medium heat

Butter one side of each of your pieces of bread. (I used a jewish rye bread)

Layer slices of mozzarella, basil, and tomato

Once one side is browned, flip it…

Bundle up & soup away…

xo HD

  • Bethany Gipson

    Tomato, basil, mozz sandwiches are my absolute favorite. Period.

  • Kayla Larson

    Ah-mazing! Oh my gosh, i hope i have the time to make this at least once this winter!! Not that it takes that long, just gets a little crazy with the little ones running around! haha 😉 I’m getting hunger pains just looking at it! Thanks Haylie, u rock at this! :)

  • Erin Katherine

    oh my gosh, that sandwich looks way too good!

  • Tedi Smith

    This looks/sounds to die for!

  • BriAnne Hiatt

    Just made this and LOVED it… and my husband did too! Haylie, you’re so right when you say to use the sauce as the peppers will be too hot… I didn’t read that part correctly and used the can – peppers, sauce and all. A couple cups of water will remedy that situation for any others who carelessly skim directions :) Definitely will make this a million times this winter!

    • Anonymous

      Amazing! happy you both liked it, its a soup thats hearty enough for the boys to like too :) yeah trial and error…i only know about the peppers because i made the mistake once too..xo

  • Lucia Juliao

    Can’t wait to try this soup! Btw, that green, leafy dish is from Portugal, no? I grew up with those types of dishes in my house & all of my aunts & uncles houses!

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  • Jonathan Et Brenda

    Ok, I just made this soup, and I added more chipotle than required but I must say it is SO DELICIOUS. Made it for dinner with Thai pizza… high five for this recipe.

  • Kat Elefant

    i cooked this for my boyfried once and he loved it so im making it again right now, i only left out the stock because im kinda lazy to fuck about with making a proper stock and i hate the one from the shop, i mean the msg kind sold in dry cubes…kudos for this recipe, i makes my cold autum east european afternoons so much better <3

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