Chapter 2.5: Tomato Soup
This tomato soup is another creation of my mom’s, which I document here from memories of watching her make it as a teen. Enjoy!
The Receipt - Scratch Tomato Soup
Ingredients:
2 medium Bell Peppers (bought these from Red Hook Farms)
2 medium Carrots, medium dice (my mom adds the carrots for subtle sweetness)
2 medium Onions, medium dice (another treat from Red Hook Farms, one of the staff member’s mom braided these!)
1- 2 teaspoons Salt
2 teaspoons Paprika (smoked or regular)
1/4 teaspoon Cayenne Pepper
2 teaspoons Garlic Granules or Powder
5# Slicer Tomatoes, medium dice (paste tomatoes [e.g. plum] are best for soups and sauces. This is because heirlooms tomatoes tend to have a higher water content and tangy-ness, and are thus better eaten fresh; whereas paste tomatoes have less water, and a higher sugar content, making them great for cooking with. However, as you can see, I’m using some juicy heirlooms since they were in abundance at Red Hook Farmstand, so use whatever is readily available. )
NOTE: If you use paste tomatoes you may want to add in 1-2 cups of broth to thin out the soup a bit. I didn’t need broth for this recipe because I often use juicy tomatoes which have plenty of liquid to achieve the desired consistency.
Special Equipment
Food Mill (I’m gradually breaking up with amazon [e.g. no online purchases, got rid of my prime membership, but I still shop at whole foods once a month], and originally got mine from them, but I encourage you to find other more ethical vendors if you’re able to afford that. Food52 is my go-to these days, but seeking BIPOC vendors and if you know of any please email me them.)
Blender (To blend before milling for a smoother soup)
Step to It:
Before you chop your bell peppers you can roast them on the stove. This is optional if you’re not into playing with fire, as I am. You will want to watch these the entire time as they crackle and pop at times which can cause them to move slightly and land on the floor. But anywho, to roast them on the stove, light up a gas stove top and use tongs to arrange your peppers on the grids.
Use tongs to turn the peppers so that they BLACKEN on all sides as fully as possible. When your peppers are good and black and crispy, you can either remove the skins immediately (if you have leather for hands) or you can place them in a zip lock bag to cool and sweat. Placing them in the bag first makes it easier to remove the skin, but sometimes I’m impatient.
Remove the blackened skin from the peppers and discard into a food scrap pile for compost. Then remove their seeds and chop the peppers into a medium dice. Set aside.
In a deep pot or dutch oven, heat oil over medium high heat. Add in diced onions and carrots, season with salt and spices, and sauté for about 5-8 minutes, or until they begin to sweat and turn translucent. Add in peppers and stir to combine.
Add in chopped tomatoes and stir to combine. Bring to a boil, then lower heat to a simmer and cook for about 45-60 minutes, or until tomatoes have broken down and reduced slightly. Taste soup and adjust seasonings as needed.
Remove pot from heat and allow soup to cool slightly, 10-15 minutes.
Set up your food mill over a large bowl or a separate pot that fits it.
Pour soup, in increments, into a blender and blend to smooth. After each increment, run blended soup through the food mill.
Once all the soup has been blended and milled, pour it back in the pot to reheat if necessary. Or you can eat it as is with your favorite bread or chips.
