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1
If you are making your vegetable stock from scratch, include your corn cobs!
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2
Yumm!
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3
Roast (at 375 F) the tomatoes in an oiled glass baking dish until the skins blacken.
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4
This takes about 30 minutes, depending on the size of your tomatoes.
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5
(You can substitute more smaller tomatoes if needed.)
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When the skins blacken, remove from oven, discard blackened skins.
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7
Set aside tomatoes.
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8
Roast the red peppers under the broiler on a baking sheet.
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9
Watch closely and turn to blacken all the outer skin.
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10
Remove from oven when blackened and put the peppers on a cool plate.
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11
Then cover peppers with a sheet of plastic wrap for 5 minutes until cool enough to handle.
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12
When cooled, remove and discard skins, seeds, and pith.
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13
Coarsely chop the pepper flesh and set aside.
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14
In a large, heavy soup pot, saute the onion in the butter for 3 minutes.
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15
Add celery.
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Saute until tender.
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Add garlic to the onion and celery.
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Saute for another couple minutes.
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(Just until tender and fragrant.
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Do not brown.
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21
).
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22
Add the vegetable stock, tomato puree, and corn.
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Bring to a simmer.
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Simmer until all vegetables are tender.
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25
Add the roasted tomatoes and roasted peppers to the pot.
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26
Add the salt, pepper, and chipotle chile powder.
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27
(Be careful if you are unfamiliar with your chipotle!
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28
Add half first, then adjust to taste.
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29
).
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30
Simmer for 20 minutes or so until everything is tender.
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31
Use immersion blender to puree the soup.
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32
(Or, blend in batches in a regular blender.
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33
).
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34
Add cream.
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35
Stir.
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36
Adjust seasonings.
