Tomatoes that were roasted with garlic and jalapenos, sprinkled with spices like earthy cumin and fruity ground pasilla peppers, and, you guessed it, smoked paprika, were blended into soup. I should note that we enjoyed this with a grilled cheese of cheddar and smoked gouda. A predictable accompaniment for such a soup.
Ingredients
- 1 tsp ground coriander
- freshly ground black pepper, to taste
- smoked salt, to taste
- 2 tbsp half & half
- 1 tbsp butter
- 1/8 tsp ground sumac
- 1/4 tsp smoked salt
- 11/2 tsp smoked paprika
- 1/2 tsp cumin
- 3 large heirloom tomatoes, chopped into wedges
- 1/4 tsp ancho chile powder
- 3/4 tsp ground pasilla
- 3/4 tsp liquid smoke
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 5 garlic cloves, peeled
- 2 jalapenos, halved (or to taste)
- handful of cherry tomatoes, halved
Directions
- Heat oven to 400 degrees. In a large bowl, mix the tomato wedges and hales, jalapeno, and garlic. In a small bowl, whisk the olive oil, lemon juice, and liquid smoke. Drizzle over the tomato mixture. Toss gently to coat. In another small bowl, whisk together the pasilla, ancho chile, coriander, cumin, smoked paprika, salt, and sumac. Sprinkle over tomato mixture. Toss gently to coat. Pour into 9 x 13 pan, and place in oven for 30-40 minutes.
- Once roasted, remove the tomatoes, jalapenos, and garlic, as well as about half of the cooking liquid left in the pan and place in a pot. Blend with an immersion blender. Add more of the cooking liquid, if needed, to get desired consistency. Place over medium-low heat and stir in the butter and half-half. Adjust salt and pepper to taste. Once soup is warm, take off heat.
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