Tomato Soup

Really this red and really better than can soup from a can

I was sick earlier this month eating bread and soup for 7-10 days. Campbell's Tomato soup became dinner on more than one occasion. The soup has a nostalgic but salty sodium and tinny flavor. I discovered this weekend that it doesn't take much to make a soup that blows Campbell's lingering memory out of the way in 30-45 minutes. I also discovered the line between tomato soup, tomato sauce and bbq sauce can be a tricky one to walk. I used canned tomatoes, with summer a distant memory. You could easily roast fresh tomatoes if your climate or season allows.

Tomato Soup

1 red pepper

1 large onion, chopped

2 tblsp vegetable oil

36-38 oz canned crushed tomatoes (one big and one normal sized cans)

12 oz vegetable or chicken broth

1 tablespoon soy sauce

1/4 tsp cayenne

1/4 tsp sriracha

1/2 tsp smoky Hungarian paprika

1 tsp sugar

4 drops liquid smoke (optional)

2 tblsp olive oil

salt and pepper to taste

Core and de-seed red pepper. Wrap in foil and roast in 350 degree oven for 15-20 minutes until cooked. Remove from oven, and let rest for 10 minutes. Remove skin, and chop. Meanwhile saute onion in oil until translucent in a large stock pot. Add roasted pepper, canned tomatoes, broth, spices, and sugar. Bring to a boil and remove from heat. Puree in batches in a food processor or blender until smooth. Return pureed soup to pot and liquid smoke, olive oil, and salt and pepper to taste. Stir, and it's done. Serve with grilled cheese, bread, or whatever comforts.