Monday, January 7, 2013

Roasted Tomato & Basil Soup *Spicy*

One of my precious girlfriends is pregnant (yippee!) and only wants soup, soup & soup.  We're all dashing around with tupperware containers trying to win favor with The Queen - presenting our soup creations on bended knee.  Kidding, of course.  She's doesn't make us kneel.

I brought soup to her doorstep and I think I nailed it!  If you find this too spicy, just eliminate the pepper flakes, completely seed the red pepper OR blend through another can of diced tomatoes to "cut" the heat.

Here goes!

Preheat your oven to 350.  Halve at least 6 medium tomatoes and drizzle the cut side with olive oil, kosher salt and pepper.  Flip cut side down on a cookie sheet and place in the oven for 40 minutes or until the skins come off at the touch.



2 tbsp canola oil
1 small yellow onion, diced
1 clove of garlic, minced
1 tbps red pepper flakes
1 can of Diced Fire Roasted Tomatoes (do not drain)
6 leaves of fresh basil
2 cups of vegetable broth

After pushing the onions, garlic and pepper flakes around the pot in a little olive oil, add in the canned tomatoes, fresh basil and the veg broth.  Cover and let simmer on low. When the tomatoes are out of the oven, roll them into the pot.  Make sure to use a rubber spatula to get ALL of the liquid (yumminess!) off of the cookie sheet and into the pot.  SO good.

Place a whole red pepper on your open gas flame and char it on all sides - BLACK.  Then quickly place it in a sealed tupperware container.  Or get really creative and put it in a bowl, with a plastic plate on top, then stack a trivet on the plate that has a painting of your dog's face on it, then top it off with a gallon of vodka.  The steam needs to be trapped with the pepper so that the charred skin will separate from the "meat" of  the pepper.  Let it sit until the pepper is cool enough to handle.  Then, peel away the charred skin.  It's a messy job but do not rinse off the pepper.  The little blackness left over is what gives the pepper that wonderful roasted taste.   After the blackened portions are removed, slice the pepper and add it to the pot.  Leave the seeds for more heat or not...

And finally...

Blend the contents of the pot in your blender in small batches.  Blending hot liquids is a tricky business.  You know your blender best.   Always leave the little top open to vent the steam or you'll have soup all over your kitchen and a serious burn!  If all goes well, it should look like this -

May it please The Queen!

1 comment:

  1. Hello,
    Are you interested in a link exchange with ?
    the site is fitting in 3 words description student loans help
    Looking forward for your response . Thanks.