Roasted Tomato - Curry Soup
Chunk 3-4 pounds of tomatoes and squeeze out juice (discard or save for another recipe). Spread on cookie sheet or casserole pan. Drizzle with olive oil and roast at 375 for about 45 minutes (until reduced and somewhat caramelized).
Chop 2 cloves of garlic, ½ an onion, and 1 shallot. Sweat those alliums in some butter in a large saucepan. Chop up a mildly spicy pepper like an Anaheim, paprika, or a poblano. If you like it spicier add a Serrano or a jalapeno. Also chop a sweet red or colored pepper. Add the pepper to the alliums and stir. Cook those veggies until all is soft. Add roasted tomatoes, breaking up larger chunks with a spatula. Add chicken or vegetable stock until you achieve the desired thickness/thinness. Let the soup bubble a little. Add a dash of curry powder and salt and pepper to taste. Serve hot with crusty bread, especially on a wet day. Also delicious cold or at room temperature.
Snell Family Farm - Buxton, Maine - 207.929.6166