Roasted Red Pepper & Tomato Soup (with Spicy Chutney Grilled Cheese!)

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As of today, it is officially winter!  For me, winter equals wearing warm fuzzy socks, snuggling under a blanket, and a cup of peppermint tea.  Basically anything that keeps me warm and cozy.  Food-wise, for me, the ultimate warm and cozy winter food is tomato soup with grilled cheese.  And, perfect for Christmas, this is a red, green, and white meal!

When I visit India, one of my favorite things to eat at a restaurant is tomato soup.  I have loved it since I was a little girl:  the freshness of the tomatoes (the ones we get here in the US just don't compare), the dollop of full-fat cream, and the big handmade croutons floating at the surface of the bowl.  If you've ever had this, you know what I'm talking about, and you know why tomato soup in India is the best!

I obviously cannot replicate soup from India here in the US (again, the tomatoes over there...); but I do my best by making it at home from scratch.  I also include a roasted red bell pepper to my soup because it adds a sweetness which is a nice balance to the acidity of the tomatoes.

First, spread some olive oil on the red bell pepper and cover it in aluminum foil.  Then, if you have a gas stove, place the wrapped pepper directly over a medium-low flame for 25-30 minutes, turning the pepper every 4-5 minutes.  If you don't have a gas stove, follow these instructions on how to roast the pepper in the oven.

While the pepper is roasting, bring a pot of water to a boil.  Trim the stems off the tomatoes, and cut a cross-shape into the top of each tomato.  Add the tomatoes to the boiling water for 1-2 minutes until the skins start coming off. 

Remove them from the water and let them cool before removing the skins. (this is a good time to chop the onion and garlic!).  Once the skins are off, dice the tomatoes.

Once the pepper is done roasting, place it in a plastic bag for 10-15 minutes.  The steam will help the pepper soften and loosen up the skin.

Remove the pepper from the bag and cut in half.  Let the pepper cool before using your fingers to remove the seeds and skin off the pepper.  Then dice the pepper.

Add the olive oil and  butter to a pot over low heat until the butter melts.  Add the onions, garlic, and bay leaves to the pot and stir to coat.  Increase the heat to medium-low and cook for 6-8 minutes until the onions soften (don't let them brown!).

While the onions and garlic soften, blend the tomatoes and red bell pepper in a blender.

Once the onions have softened, add the flour to the pot to create a roux to help thicken the soup.   Stir the flour with the butter-oil mixture, onions, and garlic until everything is well combined.

Once the soup comes to a boil, lower the heat to medium-low and let it simmer for 25 to 30 minutes.  Taste the soup, and add more salt as needed.

 Meanwhile, prepare to make a chutney grilled cheese sandwich to accompany your soup!  I used whole wheat grain-free bread (Ezekial brand), provolone cheese, and my homemade spicy cilantro mango chutney.  If you don't have time to make your own, you can always buy chutney at the Indian grocery store! 

Add the tomato-red bell pepper puree, water, salt, and sugar  to the pot and increase the heat to high in order to bring it to a boil.  Keep stirring the mixture, making sure to scrape the bottom of the pot to ensure that the flour does not stick to the bottom. 

Once the soup is done, serve it with fresh black pepper, chopped cilantro, and a dollop of yogurt (or cream if you prefer)!  And enjoy eating it as I did--sitting in my pajamas on my couch and watching old episodes of Friday Night Lights ;)  

Happy holidays and happy eating!

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Ingredients (for 2-4 people)

• 3 large tomatoes
• 1 red bell pepper
• 1/2 small yellow or white onion
• 3 garlic cloves
• 3 medium bay leaves
• 1 tbsp olive oil (plus more for rubbing on bell pepper)
• 1 tbsp unsalted butter
• 1.5 tbsps whole wheat or all-purpose flour
• 1 cup water
• 2 tsps sugar
• 1.5 tsps salt
• 2 tsps fresh ground black pepper

Ingredients (for 4-8 people)

• 6 large tomatoes
• 2 red bell peppers
• 1 small yellow or white onion
• 6 garlic cloves
• 6 medium bay leaves
• 2 tbsps olive oil (plus more for rubbing on bell pepper)
• 2 tbsps unsalted butter
• 3 tbsps whole wheat or all-purpose flour
• 2 cups water
• 4 tsps sugar
• 3 tsps salt
• 4 tsps fresh ground black pepper

• Sliced bread
• Provolone cheese
• Hari (spicy mango cilantro) chutney, or any chutney of your choice

Ingredients for Chutney Grilled Cheese:

Equipment:

• Large pot
• Aluminum foil and tongs or oven
• Plastic bag
• Blender

Recipe:

1. Rub olive oil on the red bell pepper and cover in aluminum foil.  Roast the pepper over an open flame for 25-30 minutes, rotating the pepper using tongs every 4-5 minutes.  If you don't have a gas burner, you can use your oven to roast the bell pepper.
2. While the bell pepper roasts, bring a pot of water to a boil.  Cut crosses into the tops of the tomatoes and add directly into the boiling water.  Allow the tomatoes to sit in the water for 1-2 minutes, until the skins start coming off.
3. Remove the tomatoes from the water and allow them to cool before peeling off the skins and dicing the tomatoes.
4. Finely mince the garlic cloves and onion.
5. Once the bell pepper is roasted, remove it from the foil and add it to a plastic bag.  Close the bag and allow the steam to help soften the bell pepper for 10-15 minutes.
6. Remove the bell pepper from the bag and cut it open.  Allow the steam to escape and once cooled, remove the seeds and skin from the bell pepper (which should come off easily) using your hands.  Chop the flesh of the bell pepper.
7. Add the olive oil and butter to a pot over low heat and allow the butter to melt completely.  Add the onions, garlic, and bay leaves and stir to coat.  Increase the heat very slightly, allowing the onions to soften, roughly 6-8 minutes.  Do not turn the heat up high because you do not want the onions to brown!
8. While the onions cook, puree the tomatoes and bell pepper in a blender.
9. After the onions have softened, add the flour to the pot.  Stir quickly to combine all the ingredients and create a roux.
10. Add the tomato-bell pepper puree, water, sugar, and salt to the pot and stir to combine, paying special attention to scrape the bottom of pan to ensure the flour is not sticking to the bottom.
11. Increase the heat to medium-high and bring the soup to a boil.  Then lower the heat and allow the soup to simmer for 25-30 minutes.  After the soup is done simmering, taste and add more salt as needed.
12. Add fresh black pepper, cilantro, and a dollop of yogurt, sour cream, or cream to the soup before serving.

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