Roasted Spicy Tomato Soup with Chipotle
The gardener’s tomatoes
The last of the tomatoes! Can them, make a sauce, make a soup. On the way to my home in the country is the farmer on the right of the road with lots of property and to the left is more property. I’ve been told generations of his family have lived and owned the land. It’s quite scenic and open lined with two foot high walls made of stone. He’s an old man who tends to his land daily. He wears weathered blue jeans and sometimes rides a slow tractor. During the summer he grows his grass tall, then shaves it off, I’m assuming its hay. Near the road is a modest garden with lots of tomato plants, some flowers and I can’t really see off hand what else. But, I admire his garden and would love to someday pick his brain. Toward the end of summer he harvests his tomatoes and sets them on a wooden table at the side of the road. He bags his tomatoes and a hand painted wooden sign reads $3 a bag. An old coffee can with a plastic lid and a slit on top allows for the $3 honest deposit. If I’m lucky I score a bag of tomatoes but most often his table is empty since I’m sure others have had their luck before me. His tomatoes are one of the best I’ve had, they are vine ripened, red and juicy and they actually taste like a tomato if you know what I mean. The first bag I purchased I used in one day, sliced them up put them on toast with a little sea salt and added them to my dinner salad. The next day I purchased two more bags and decided to use them in this soup. I was going to try the basil variety but settled on a spicy Mexican version, as many of you know how much I love chipotle. I’ve seen many soup recipes combine fresh tomatoes with canned but I thought that too sinful. It’s pure garden tomato soup with tomato paste as thickener.
Enjoy before the tomatoes are gone!!!!
3 pounds tomatoes
4 cups veggie broth
6 ounce can tomato paste
1 roasted red pepper jarred is fine - chopped
4 cloves garlic minced
1 ½ chipotle pepper in adobe sauce minced
1 onion chopped
7 soft sundried tomatoes not in oil
1 ½ tsp cumin
1 tsp smoked paprika
1 tsp sea salt
2 tsp maple syrup
2 tbsp fresh lime juice
pre heat oven to 400 rack in middle
1. Slice the tomatoes into quarters, add them to a bowl and toss with oil oil and sea salt. Add the tomatoes to parchment lined baking sheet and roast for 20-30 minutes
2. In a medium pot combine the veggie broth and tomato paste , mix well and heat. Set aside
3. In a large pot sauté the onion in oil for 4 minutes, add the garlic, chipotle pepper, roasted red pepper, cumin and paprika and sauté 1 minute. Add the roasted tomatoes and their juices to the pot and stir one minute, add the veggie broth with tomato paste, maple syrup and 1 tsp sea salt bring to a boil and simmer covered 30 minutes. In 30 minutes use a hand held blender to make soup chunky or you can use a standing blender. I don’t over blend since I like a bit chunky, add the lime juice and simmer 10 more minutes covered.
4. Serve in bowls and top with vegan sour cream, or my cashew chipotle cream, avocado, cilantro or parsley and side of chips. I made my own chips using non GMO corn tortillas took 13 minutes in the oven at 400 degrees
Note: I think cornbread or other crusty artisan bread would be great or a tortilla. Toasted pepitas could be good.