By Home Skillet
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.
3 large heirloom tomatoes, chopped into wedges
handful of cherry tomatoes, halved
2 jalapenos, halved (or to taste)
5 garlic cloves, peeled
2 Tbsp olive oil
1 Tbsp lemon juice
¾ tsp liquid smoke
¾ tsp ground pasilla
¼ tsp ancho chile powder
1 tsp ground coriander
½ tsp cumin
1 ½ tsp smoked paprika
¼ tsp smoked salt
⅛ tsp ground sumac
1 Tbsp butter
2 Tbsp half & half
smoked salt, to taste
freshly ground black pepper, to taste
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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