This is the original Margie’s Southwest Tomato Soup. It also on the blog in a smaller version. You can easily add cooked chicken or beef (ground or diced) or fish/shrimp at the end.
Ingredients:
- 4 – 5 lb. box of tomatoes
- 6 red/yellow peppers
- 1 lb. frozen corn
- 2 large yellow onions, chopped
- 3 quarts vegetable broth
- 48 oz. salsa, medium heat
- 2 stalks celery, chopped
- 5 Tab (1 oz) cumin
- 5 Tab garlic salt
- 2 Tab (0.5 oz) paprika
- 2 Tab (0.5 oz) smoked paprika
- salt and pepper to taste
- olive oil
Directions:
Prep Tomatoes:
1. Split tomatoes across the middle (equatorially).
2. Loosely seed over a strainer.
3. Retain the juice.
4. Put on a baking sheet (teflon), face down.
5. Spray cooking oil on top.
6. Roast at 400° for about 30 minutes, until dark brown or black skin (not quite charred)
7. Cool.
8. Remove skins.
9. Crush flesh.
10. Mix with juice from seeding.
Prep Peppers:
1. Split peppers in half.
2. De-seed peppers.
3. Put peppers face-down on teflon baking sheet.
4. Spray cooking oil on top.
5. Roast at 400° for about 30 minutes.
6. Peel skins.
7. Dice.
Prep Corn (optional)
1. Brown frozen corn. This can be done in a frying pan, or on a baking sheet with a creme brulee torch. The idea is to get a little char on it for flavor.
Make Soup:
1. Sautee onions in olive oil to golden brown.
2. Dump everything into a pot — tomatoes, peppers, salsa, vegetables, broth.
3. Bring to a simmer.
4. Season to taste.
Serves: 50
Source: Margie Kleerup