Sunday, September 30, 2012
Roasted Tomato & Chipotle Soup
Despite a fun swim day this weekend, I'm getting ready for fall weather and fall food! Last week it cooled off to 85 degrees and I decided to celebrate by making some soup for dinner. I saw this recipe on Simply Recipes and then hd a conversation with my friend about how she's been roasting pans of vegetables to make soup and I knew I had to give it a try.
I loved the method and the end result - I'm already imagining all sorts of variations I can make this fall. The garlic was subtle, but by roasting whole cloves in the paper, it had a delicious flavor. I'd start with 1/2 or 1 chipotle chile and see how the heat is for you. We like things spicy so I added a second chipotle pepper and some of the adobo sauce it's packed in. Don't skip the sour cream and basil garnish - delicious.
Roasted Tomato & Chipotle Soup (serves 4)
from Simply Recipes
3 lbs plum tomatoes, cored and cut in half
1 onion, peeled and quartered lengthwise
4-5 cloves garlic, left in skins
1 red pepper, cored and sliced in half
1-2 chipotle chiles (canned in adobo) roughly chopped
2 cups vegetable broth (or chicken stock)
Sliced fresh basil
Preheat oven to 400 degrees. Coat the bottom of a rimmed baking sheet with olive oil. Arrange the tomatoes and red bell pepper cut side down on the sheet. Place the garlic cloves and onion on the baking sheet. Bake in the oven for 45 minutes or until the tomatoes and peppers start to blacken.
Remove the baking sheet from the oven and allow it to cool for about 10 minutes. Pick the tomato and red pepper skins off the tomatoes and red peppers and discard (I used tongs). Peel the garlic. Puree the roasted tomatoes, onions, peeled garlic, red peppers, and chipotle (you can use a food processor or blender. I used a big pot and my immersion blender). Add any tomato liquid that's left on the baking sheet. Pulse until you have a rough puree and then pour it in a pot. Add 2 cups of broth or stock and bring to a simmer on the stove. Add salt to taste. Garnish with a dollop of sour cream and freshly sliced basil.