Albuquerque-Style Roasted Tomato and Chive Soup

By · Reviewed by AislePrompt Editorial · ·

A vibrant tomato soup made with roasted tomatoes, fresh chives, and a touch of cream for a smooth finish. This mediterranean-inspired soups ready in about 40 minutes pairs cherry tomatoes, chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups cherry tomatoes with 1 tbsp olive oil, 1/2 cup chopped onion, and 2 minced garlic cloves. Spread on a baking sheet and roast for 20 minutes until tomatoes are softened and slightly charred.
  2. Step 2: Transfer the roasted mixture to a blender, add 1.5 cups vegetable broth, and blend until smooth. Return to a pot and heat over medium-low for 5 minutes.
  3. Step 3: Stir in 1/4 cup heavy cream and 3 tbsp chopped fresh chives. Simmer gently for 3 minutes without boiling. Taste and adjust seasoning with salt and pepper.

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Frequently asked questions

How long does Albuquerque-Style Roasted Tomato and Chive Soup take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Albuquerque-Style Roasted Tomato and Chive Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.

Can I substitute ingredients in Albuquerque-Style Roasted Tomato and Chive Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Albuquerque-Style Roasted Tomato and Chive Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Albuquerque-Style Roasted Tomato and Chive Soup?

Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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