SUMMER TOMATO TIME. It’s more exciting than Chanukah, 50% off socks, and seeing Jake Gyllenhaal wandering the streets of Tribeca. Fact- this soup is labor intensive – roasting peppers, peeling tomatoes, pureeing – and you might have better things to do with you life, like stalk JG or bragging on Facebook that you saw JG. Fact- making this soup is a better use of your time and your summer tomatoes.
Stuff you’ll need (oh, this recipe makes a lot, I usually make half the recipe, which is more than enough for two people) :
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes – peeled, seeded and chopped (directions below)
1 teaspoon thyme
2 teaspoons paprika
pinch of white sugar
6 cups chicken or vegetable stock
1 pinch cayenne pepper
2 tablespoons butter
1 tablespoon all-purpose flour
6 tablespoons sour cream or greek yogurt
salt and pepper to taste
brown paper grocery bag
1. Peel the tomatoes: cut an X on the bottom skin of the tomatoes. Drop into a pot of boiling water for a few seconds, then transfer to a bowl of ice water. The peel should come off easily and then you can go ahead and seed the tomatoes as well.
2. Roast the peppers: massage olive oil all over the peppers. Place the peppers on a baking sheet lined with parchment paper. Turn the oven on broil. Broil the peppers until they are blackened, turn them every 10 minutes. Don’t forget to place a rolled up dish towel in the top of the oven door to help prop it open (this is so the peppers roast from the top heat, and do not heat from all sides). If you have a small apartment, be prepared for the smoke alarm to go off every time you open the door to turn the peppers. It should take at least 30 minutes for the peppers to cook.
3. Place the peppers in the brown bag, crumple at the top, and let rest for at least 15 minutes. Peel, seed, and chop the peppers. Set aside one of the chopped peppers.
4. Heat a generous drizzle of olive oil in the bottom of a large soup pot or dutch oven. Add onion and garlic and cook until soft but not brown, about 5 minutes.
5. Stir in tomato, bell peppers (except the reserved chopped pepper), thyme, paprika, and sugar. Cook this mixture over medium-low heat until all the tomato juices have evaporated, about 30 minutes.
5. Stir in stock, salt and pepper to taste, and cayenne pepper. Bring to a boil, lower heat, and simmer, partially covered, for 25 minutes.
6. Strain soup, placing the solids in a food processor or blender, and reserving the broth in a large bowl. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
7. Melt butter in the original pot/dutch oven and stir in the flour (skip this part if you have self control). Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
8. Ladle into bowls and add 1 tablespoon of sour cream or greek yogurt to each bowl, or not.