Makes 6 to 8 servings
Forget that canned tomato soup! There’s a better way to celebrate the appearance of fresh cilantro and nice, ripe tomatoes at your local farmer’s market!
- 3 pounds ripe tomatoes
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium potatoes, washed, peeled and diced
- 2 dried chipotle peppers, diced
- 3 bunches cilantro
- 1 quart vegetable stock
- 1/4 stick butter
- Black pepper
Slice the tomatoes in half and sear them (on a grill or in a hot cast iron skillet) until they’re charred but not burned. Set aside. Sauté the onion in olive oil until transparent. Set aside. Combine the onions, tomatoes, potatoes, cilantro, and peppers in a soup pot or large saucepan. Pour in the vegetable stock and heat on medium-high until the mixture is bubbling. Lower the heat and simmer until the potatoes are soft.
Use a blender or food processor to puree the soup, then pour it back into the pan. For a creamy finish, it’s best to pour it back through a strainer. Stir in the butter, letting it melt, then season to taste with salt and pepper. Serve warm with a garnish of cilantro leaves.
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