Tomato Soup (Mexico)
This velvety soup has a deep, toasty flavor. It comes from roasting and pureeing the vegetables, a very clever and popular technique used by Mexican cooks to enhance soups and sauces. The chili pepper used in this recipe is not the kind that burns your tongue.
Ingredients
10 small to medium tomatoes
½ onion, cut into 2 thick slices
5-6 cloves, skins left on
¼ cup cilantro leaves
1/2 dried Ancho chili (optional)
1 tablespoon vegetable oil
3 cups chicken stock
salt and pepper
1 cup lightly crushed tortilla chips
½ cup cubed queso blano or any mild white cheese
1. Place a heavy frying pan (like a cast iron skillet) over a medium flame. When the pan is hot, about 2 minutes, add the chili pepper, skin side down. Press down for on chili with a spatula until you see a wisp of smoke, about 30 seconds. Now put roasted chili in a bowl of hot water and let soak for 15 minutes. Put onion slices and garlic (with the skins on) in the hot pan. Roast until the garlic is soft with black spots and onion is brown on both sides. Remove and let cool.
2. Pre-heat broiler. Cut tomatoes in half and scoop out seeds with your finger. Place cut side down on a baking tray 4 inches from the broiler. Roast until skins turn black, about 8 minutes, but maybe less. Remove from broiler. Let cool.
3. Peel garlic, roughly chop onion and remove tomato skins using your fingers. Put all the roasted vegetables, along the soaked chili and cilantro leaves, in a blender and puree until smooth.
4. Place your soup pot over a medium flame. Add vegetable oil. When oil is hot, in about 1 minute, add vegetable puree. Be careful! Vegetable may splatter some. Cook mixture darkens a little, then add chicken stock. Simmer for 20 minutes.
5. To serve, place some crushed tortilla chips and cheese cubes in the bottom of bowl and ladle soup on top.