Enjoy The Fresh Flavor Of Fall
With so much variety at our produce stands and farmers’ markets at this time of year, we should take advantage of it by making fresh soup.
Soup could be the world’s most perfect food. It’s excellent for making ahead, there’s plenty of fresh vegetables and fruit to be had, and you’ll be getting a good dose of vitamins and minerals as a bonus.
This recipe includes poblano peppers, giving your body a wonderful burst of Vitamin C that actually helps your skin resist environmental damage and recover from it faster should it happen.
Creamy Tomato And Pepper Soup Recipe
1/3 cup unsalted whipped butter
1 large onion, chopped
2 cups white wine
3 quarts chicken stock
3 large tomatoes, chopped
1 (28 ounce) can crushed tomatoes OR your garden or locally grown tomatoes, peeled, cooked and crushed
3 fresh poblano chile peppers
1 carrot, peeled and sliced
1 bay leaf
1 tablespoon grated orange zest
1 teaspoon chopped fresh thyme
1/2 teaspoon Spanish smoked paprika
1/4 cup heavy cream
1/2 cup fresh whipped cream (optional)
1 tablespoon chopped fresh basil
Sea salt and freshly ground black pepper to taste
Always buy organic as much as possible.
Place whole poblano peppers on the grate of a stove top gas burner set to medium-high.
Rotate peppers over the flame using a set of tongs until the outer skin blackens and blisters and is charred on all sides. Transfer peppers to a paper bag, tightly close the bag, and set aside for 20 minutes.
Remove peppers from bag and peel off charred skin.Trim stems and seeds; discard. Chop peppers and set aside. If you don’t have a gas burning cook top, see the link below.
Melt butter over medium heat in a large stockpot. Add onion.
Continue cooking, stirring gently, until lightly browned around the edges.
Pour the wine into the stockpot over onions. Bring to a boil, stirring and scraping any onion off the bottom of the pot.
Reduce heat to medium-low and simmer until onions are completely cooked and a deep brown color.
Stir in chicken stock, fresh tomatoes, canned tomatoes, roasted poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper.
Simmer and cook for 25 to 30 minutes, until veggies are tender. Remove bay leaf and discard.
Pour the mixture into a blender, filling the pitcher no more than halfway full at a time.
Keeping one hand firmly on top, use a few quick pulses to get the ingredients mixed, and then increase to the puree level. Repeat.
Strain soup through a fine mesh sieve back into the stockpot.
Return pureed soup to a simmer; stir in cream, if using. Note that if you add about 1/8 teaspoon of baking soda to the soup before adding the cream, it will not curdle.
Season with salt and black pepper to taste.
Serve topped with a dollop of fresh unsweetened whipped cream and chopped basil. Or, top with crostini and fresh grated cheese. The possibilities for variety of healthy toppings is almost endless.
Note – If you have an immersion blender, you can leave all the ingredients in the stockpot and process it there until it reaches a nice, smooth consistency.