This barely qualifies as a post, but I haven’t actually made a post in months, so here we go.

So I did not take any pictures of this soup I made, but I made it and people thought it was pretty tasty. So I’ll write about it. I made enough to feed a small army, so the numbers can obviously be adjusted.

Stuff

12ish red tomatoes (I think it was 4.5 pounds of tomatoes)

3 poblano peppers

10 cloves of garlic, chopped

3 large white onions, chopped

1/3 can chipotles in adobo

1 small can tomato paste

3 T. cumin seeds

1 pint heavy cream

1/4 c. olive oil

3 T. butter

salt

pepper

hardware: immersion blender, large soup pot

Steps

Pull stems and stickers off of the tomatoes. Put them in the large pot and cover them with water. Put them over high heat and cook until they boil for 2 minutes. Fish them out of the water, set them aside, discard the water. While the tomatoes are cooling, turn the broiler on in your oven or turn on your stove and roast the poblano peppers. Set them aside to steam while you do the next steps.

Put the oil and butter in the soup pan over medium heat, and then add the cumin seeds and cook them until they start to brown. Add the onions, garlic, and a couple tablespoons of salt, and sauté until bordering on caramelized.

While the onions are sautéing, peel the skins off of the tomatoes and remove the stem bases, too. I left the seeds in my tomatoes because I didn’t want  a textureless soup, and needed the volume. Also, pull the seeds and stems off of the poblanos.

Dump the tomatoes and poblanos into the pot with the onions and friends. If you really want to have fun/speed up the process, smash the tomatoes between your fingers on their way in. Sauté all this for 10 minutes or so, then add about a quart of water and some more salt and some black pepper (probably 2-3 more tablespoons, but taste it). Let this simmer on low heat for about 30 minutes.

After the soup has simmered for 30 minutes or so, add the canned peppers and tomatoes and stir to combine. Now, it’s time to blend everything. I had all kinds of fun pulverizing soup down to a consistent texture with my blender. Make sure you don’t miss stuff, should take a couple minutes to get a consistent texture.

Once you’ve got consistent texture soup, it’s time to add and cook in the cream. With the blender on, trickle the entire pint of cream into the pot.

At this point, you should taste what you have made and make sure it’s actually delicious. Is it missing something? Nobody is stopping you from exploring the depths of your spice cabinet. I was a little light on garlic, so I added some of the powdered variety. Not spicy enough? There’s cayenne for that. Have some fun.

Anyways, let the cream cook in for another 15 minutes or so, then serve this soup with some good french bread.

Lets Eat!

–N

PS: I really hope to put out a real post sometime soon, but I make no promises.