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 for 30 in parentheses.
Ingredients:
- 4 – 5 lb. box of tomatoes (2 lb)
- 6 red/yellow peppers (3)
- 1 lb. frozen corn
- 2 large yellow onions, chopped (1)
- 3 quarts vegetable broth
- 48 oz. salsa, medium heat (24 oz)
- 2 stalks celery, chopped
- 5 Tab (1 oz) cumin (2 Tab)
- 5 Tab garlic salt (2 Tab)
- 2 Tab (0.5 oz) paprika (2 Tab)
- 2 Tab (0.5 oz) smoked paprika (2 Tab)
- salt and pepper to taste
- olive oil
Directions:
Prep Tomatoes
1. Split tomatoes across the middle (equatorially).
2. Loosely seed over a strainer; retain the juice.
3. Put on a baking sheet (teflon), face down. Spray cooking oil on top.
4. Roast at 400° for about 30 minutes, until dark brown or black skin (not quite charred)
5. Cool, remove skins, crush flesh and 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; spray cooking oil on top.
4. Roast at 400° for about 30 minutes.
5. Peel skins, 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; season to taste.
Serves: 50
Source: Margie Kleerup
