Happy Monday!! Welcome back from (hopefully) a lovely long-weekend! TELL ME ABOUT ERRTHING YOU ATE!
We ate the traditional stuff — turkey, potatoes, gravy, green beans, etc. AND ALSO my brother smoked a turkey (totes tasty), and then tons of ribs/pork shoulder the next day. Uuum YUM. If you’ve been a reader long enough, you might remember that my family does a Thanksgiving extravaganza which starts Wednesday night and runs through Saturday — it’s a BFD.
This year was extra special because I got to (finally!) meet my cousin’s daughter, who is SO CHARMING and my new BFF and the best snuggle buddy ever! She’s 7ish months old, and srsly: the best. I’m in love!
I’m also in love with soup season, which has most definitely arrived in full force. Today we’re talking about tomato soup, but with a KICK! I had a ton of chilies leftover from Mom’s garden, so we decided to roast them (YUM CHARRED GOODNESS!), and add them to my classic tomato soup recipe. SPICY! And delicious! This could go a variety of ways, depending on the kind of peppers you use: we used mostly Jimmy Nardello, some Bulgarian carrot peppers, and jalapeños.
Have a wonderful week! xo
Roasted Chili Tomato Soup
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 2 quarts
- 8 chilies, assorted (careful if they’re spicy! choose some mild ones!)
- 2 30 oz. cans tomato puree
- 1 medium sized onion, chopped
- 1 stalk of celery (chopped) or ½ t. of celery seed
- 2 sprigs parsley
- 1 bay leaf
- 3 cups vegetable stock
- ¾ tsp salt
- ¼ tsp black pepper
- Line a baking pan with foil, and arrange the chilies in a single layer. Broil 5″ under the broiler until charred (5 minutes), then flip and allow the other side to char. Remove from the oven, and let cool until you can handle them.
- Slice off the stems of the chilies, and combine them with some of the tomato puree in a blender. Blend until smooth.
- In a heavy pot over medium heat, add the blended chilies, tomatoes, onion, celery, parsley, bay leaf, and veggie stock. Bring to a simmer and cook for 15 minutes.
- Remove the bay leaf, and blend the soup until smooth. Put through a fine mesh sieve or food mill.
- Add the salt and pepper to taste, along with more vegetable stock if the consistency is too thick.
- Serve immediately, topped with fresh parmesan cheese, or store in an airtight container.