Tomato Soup for Grown Ups: Roasted & Spicy

I had 11 tomatoes. 11. Yes, 11. When one is the only person in the house eating tomatoes, that is a lot. I made salsa with the last batch and caprese salad with the one before that. And we were expecting a gray day. Therefore, my excuse for end of August soup.

I love grilled cheese and tomato soup. Even Campbell's soup with grilled cheese made with plastic cheese on Wonder Bread. But this... this is something... special... and zippy.

Ingredients:

• 10 (or so) tomatoes, quartered
• 1 small onion cut into about 1/2 in. pieces (or half of a large one, duh)
• 1 or 2 jalapeño peppers, seeds and ribs removed, and quartered
• 5-7 stems cutting celery (aka smallage) - optional. You could also use celery stalk with leaves.
• Oil, preferably extra virgin olive oil
• Pinch red pepper flakes
• Salt & pepper to taste
• 28 oz canned tomatoes with juice (or more fresh tomatoes if your cup runneth over)
• 1 - 1.5  cup red wine
• 1/2 tsp. smoked paprika
• 1/4 tsp. cayenne pepper - optional

Directions:

Pre-heat oven to 425. Add tomatoes, onion, jalapeño peppers, and celery to a rimmed baking sheet, roasting pan, or stoneware pan. Drizzle generously with olive oil. Add red pepper flakes and salt and pepper. Shake or toss to coat. Roast in oven for about 45 minutes, shaking pan twice. You could also add garlic cloves when roasting, if you like. I didn't this time, but probably would have if I had some on hand.

It should look like this and make your mouth water when done roasting.

Let cool for a bit so it doesn't explode when you blend it. It doesn't need to be cold or even clear down to room temperature, but you should be able to handle it. Put all, including juices, into blender or food processor and blend until pretty smooth. You may need to do this in batches depending on the size of your blender or food processor. It won't look like Campbell's, mind you, but pretty smooth. Pour into large saucepan or stock pot. Add canned tomatoes to blender or food processor and do the same with those. Add to stock pot. Add wine, smoked paprika, and cayenne. Stir to bring together. Bring to a low boil, then reduce heat to low and let flavors come together for at least 10 minutes - and up to 30. You could add milk or cream too if you wanted to make it creamier. It was rich and creamy enough as is for me.

Here is what it looks like just after you add everything.

If you like, top your soup with greek yogurt/sour cream and/or pesto. I used both and it was yummy.

I had mine with a baguette spread with chèvre, then topped with a sprinkle of shredded cheddar and parmesan cheeses and broiled until melted and a green salad topped with a delicious sweet onion/tomato dressing from a local farm called Thistledown. Use your imagination. Your childhood favorites can be even better with fresh veggies and some spice. 

Full meal deal.

This is what is on my table at the moment. And I'm pretty sure it will be on my table in several Fall moments. I hope what is on your table is just as comforting and nourishing.