Boom – Roasted!April 4, 2011
As promised in our last post, today’s recipe is the first one we ever made from our hero Rick Bayless. The amount of flavor in this soup just blew us away, and we knew immediately that we needed to learn more about this man and his food. This soup only has eight ingredients, yet the flavors make it seem like it’s a lot more complex – and this is what Bayless does so well, creating dishes that taste way more complicated than they actually are. Roasting tomatoes and chiles (or rajas) really brings out their intense flavor in a sweet and smoky way. This recipe calls for beef stock, but using chicken or vegetable instead will do just fine. If queso fresco is unavailable where you live, Monterey Jack should do the trick. Allow enough time to roast, cool, and peel the tomatoes and chiles. Enjoy!
Rick Bayless’ Roasted Tomato Soup with Rajas
1 lb. tomatoes
1 tbsp. olive oil
1 medium white onion, halved and cut into ¼-inch-thick slices
1 large garlic clove, finely chopped
½ tsp. oregano
3 medium poblano chiles
4 cups beef stock
4 oz. queso fresco, cut into 1-inch cubes
Preheat broiler. Broil tomatoes and poblanos in a shallow baking pan, turning as needed until blackened on all sides (the chiles may take a little longer). Let cool. When cool enough to handle, scrape skin off the poblanos, halve, remove seeds, and cut into ¼-inch strips. Peel tomatoes over a food processor (to catch the juices), then coarsely puree tomatoes and juice. Heat oil in heavy saucepan over med-high heat. Add onion and cook until browned on edges, about 5 minutes. Add garlic and oregano; cook for 1 minute, stirring. Add poblano strips and stir until heated through, about a minute. Add tomato puree and stir frequently until thickened and heated through, about 7 minutes. Stir in stock and bring to a boil. Boil uncovered, stirring often, until slightly thickened, about 3 minutes. Season with salt. Divide soup into bowls and scatter cheese over the top. Eat!