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, halved2 jalapenos, halved (or to taste)5 garlic cloves, peeled2 Tbsp olive oil1 Tbsp lemon juice¾ tsp liquid smoke¾ tsp ground pasilla¼ tsp ancho chile powder1 tsp ground coriander½ tsp cumin1 ½ tsp smoked paprika¼ tsp smoked salt⅛ tsp ground sumac1 Tbsp butter2 Tbsp half & half smoked salt, to taste freshly ground black pepper, to taste


  1. 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.
  2. 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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Tags: Soup, Vegetarian, Tomato, Spice, Barbecue & Grilling, Blender

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