Hot And Sour 2Nd Day Tomato Soup

1. 1

   ["Heat oven to 500?F. Slice the red pepper in half, removing stem and seeds. Place in the oven until soft and slightly charred. I usually just put it on a piece of tin foil as opposed to a baking sheet. I start this before I do all the other prep, I leave the red pepper in the oven until I need to add it to the soup pot.", "In a large pot, melt the butter and the onions. Stir in cumin and coriander and cover with a lid to sweat the onion until it is soft and translucent.", "Stirring quickly, add the poblano, jalapeno, habanero (if using) peppers. After about 1-2 minutes add the tomatoes and charred red pepper to your pot. Quickly stir the ingredients together and cover, let simmer while covered over medium heat until tomatoes are ""cooked down"" (flesh should be very soft, tomato skins should be peeling away from the flesh), stirring occasionally. This will take 15-45 minutes.", "Add lime juice and cilantro. Continue to simmer for about 5 - 15 minutes (covered).

2. 2

   Remove from heat and allow to cool. Once the pot is no longer boiling hot, blend using a hand blender until the soup is smooth (you can strain if you'd like but this is generally unnecessary, also as previously stated you can blend in cream or avocado to cut the acid, if you want to do so now would be the time). Allow to cool completely and refrigerate overnight. Can be served hot or cold (I prefer warmed). I usually serve with a spoonful of sour cream and a few avocado slices. Topping it with tortilla chips and cheese works well too!"]

* Per serving · 4 servings · Values may vary.

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