Fire Charred Tomato Soup Recipes

FIRE-ROASTED TOMATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
• Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
• Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
• Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

FIRE ROASTED TOMATO SOUP

Steps:

• In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
• Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
• In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.

FIRE ROASTED TOMATO SOUP

Steps:

• Heat oil over medium heat. Add the shallot or onion and ginger and cook gently until softened.
• Add garlic and tomatoes. Simmer until the mixture begins to thicken. Add broth and milk and bring to a boil. Remove immediately from heat.
• Transfer to a food processor or blender or use an immersion blender. Process until smooth. Return to pan and gently reheat. Serve immediate. Add salt and pepper to taste and garnish with chives or scallion.

FIRE ROASTED TOMATO SOUP

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
• Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
• In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.

FIRE-ROASTED TOMATO SOUP

Steps:

• In a large saucepan, combine the soup, milk and tomatoes; cook over medium heat until heated through, stirring occasionally. Top servings with sour cream, cheese and bacon bits.

FIRE-CHARRED TOMATO SOUP

Steps:

• 1. If using a gas grill: Place the wood chips (if using) in the smoker box. Preheat the grill, gas or charcoal, to high.2. Cut the tomatoes crosswise into 1-inch-thick slices, cutting out the stem ends. Thread the onion wedges onto a long metal skewer. Brush the tomato slices, onion wedges, and peppers generously with oil, using half of it, and season with salt and pepper.3. When ready to cook, if using a charcoal grill, toss the wood chips (if using) on the coals. For both methods: Oil the grill grate. Arrange the tomatoes, onion skewer, and peppers on the hot grate and grill, turning the onion skewer and peppers with tongs and the tomato slices with a spatula, until the vegetables are nicely charred all over. The bell peppers will take the longest, 15 to 20 minutes, the tomatoes the shortest, about 8 minutes in all. As they are done, transfer to a platter to cool.4. Place the ancho chile on the grate and toast quickly, about 20 seconds per side, just until it becomes smoky and brittle. Take care not to let it burn.5. Using a paring knife, scrape the charred skin off the onions and peppers (don't worry about removing every last bit). Cut the onions into thin crosswise slices: stem and seed the peppers.6. Crumble the toasted chile into a small saucepan with 1 cup of the stock. Heat over medium heat until warm, then remove from the heat and let soak until soft, about 5 minutes.7. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the garlic and onion and cook until lightly browned, about 5 minutes. Stir in the tomatoes, peppers, remaining 6 cups stock, 1 tablespoon vinegar, 1 tablespoon honey, the chile and its soaking liquid, and salt and pepper. Simmer the soup for 5 minutes. If it seems too thick, add a little more stock.8. Transfer the soup to a blender and process to a smooth purée, then return it to the saucepan, pressing it through a strainer if necessary to remove any remaining pieces of charred skin. Stir in 2 tablespoons of the herbs and salt and pepper to taste. If a sharper soup is desired, add a little more vinegar a sweeter soup, a little more honey.9. To serve, ladle the soup into bowls. Top each serving with a dollop of yogurt and sprinkle with the remaining herbs.Serves 8 as a first course