Roger Mooking's Tomato Soup

  • serves

A hearty soup of tomato and potato with warming chipotle pepper.

25 Ratings
Directions for: Roger Mooking's Tomato Soup


3 Tbsp vegetable oil

1 ½ cups diced white onion

6 fresh Basil leaves, whole on stems

4 cups quartered Campari tomatoes

1 cup peeled and diced Yukon Gold potato

1 ½ cups low-sodium vegetable stock

2 tsp roughly chopped chipotle pepper in adobo sauce (add more to taste if desired)

1 tsp kosher salt

2 Tbsp unsalted butter

To garnish: additional chiffonade of fresh basil leaves


1. In a medium pot over medium high heat, add oil, basil leaves and onions. Sauté without colouring (stirring often), until onions are soft and sweet, about 7-8 minutes. Add diced tomatoes and gently cook another minute. Add potatoes, vegetable stock, chipotle pepper and salt. Bring mixture up to a low simmer, stirring occasionally. Simmer, uncovered, until potatoes are cooked through and tomatoes have melted down, about 10-12 minutes.

See more: Dinner, Lunch, Potatoes, Soup, Tomatoes, FNC Chef School


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