Main Challenge Roasted Tomato And Red Chili Soup Food

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ROASTED TOMATO SOUP RECIPE



Roasted Tomato Soup Recipe image

This creamy roasted tomato soup recipe is easy to make and huge on flavor, with fresh garden tomatoes, roasted bell peppers and a few other chili peppers of choice for the perfect touch of spiciness.

Provided by Mike Hultquist

Categories     Appetizer     Main Course     Soup

Number Of Ingredients 12

3 pounds fresh tomatoes (stems removed, sliced in half)
2 red bell peppers (stemmed, seeded, sliced in half lengthwise (~12 ounces total))
1 tablespoon olive oil + more as needed (+ more as needed)
1 large onion (chopped)
1 large bulb garlic (peeled and chopped)
1-2 hot peppers to taste (*optional - I used 2 devil's tongue peppers, but see my NOTES section on this)
2 cups chicken stock or vegetable stock
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon spicy chili flakes
½ cup heavy cream
FOR SERVING: Fresh chopped basil, fresh sliced cherry tomatoes, spicy chili flakes, olive oil

Steps:

  • Heat oven to 400 degrees Set the tomatoes and bell peppers onto a lightly oiled baking sheet, skin sides up. Brush lightly with oil.
  • Bake for 15-20 minutes, or until the skins char. Remove from the oven then peel away and discard the charred skins. Lightly chop the roasted bell peppers.
  • While the tomatoes and peppers are baking, heat 1 tablespoon olive oil in a large pot.
  • Add the onion and hot peppers (if usinand cook for 5 minutes to soften them up.
  • Add the garlic and cook about 1 minute, or until you can smell that gorgeous garlic.
  • Add the roasted tomatoes and bell peppers along with your stock, paprika, salt and chili flakes. Stir.
  • Bring to a boil then reduce the heat and simmer for 30 minutes to let the flavors mingle.
  • Use a stick blender to blend the soup until smooth. Or, transfer the soup in batches to a food processor or blender. Process until smooth.
  • Return the soup to the pot. Stir in the heavy cream and heat slightly through.
  • Serve with fresh chopped basil, extra spicy chili flakes, fresh sliced cherry tomatoes and a bit of olive oil swirled over the top.

Nutrition Facts : Calories 121 kcal, Carbohydrate 12 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 547 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

MAIN CHALLENGE: RED CHILI CITRUS MUSHROOMS WITH GRILLED ZUCCHINI



MAIN CHALLENGE: Red Chili Citrus Mushrooms with Grilled Zucchini image

Provided by Jeffrey Saad

Categories     appetizer

Time 1h45m

Yield 80 tasting portions

Number Of Ingredients 14

4 tablespoons olive oil
1 1/2 pounds yellow onions, sliced
5 pounds white button mushrooms, cut into quarters
Salt
2 cups orange juice
1 cup lime juice
1/3 cup red chili powder
3 cups chicken stock
1/2 cup honey
4 pounds green zucchini, sliced lengthwise into 3 pieces
4 pounds yellow zucchini, sliced lengthwise into 3 pieces
1 tablespoon ground cumin
1 cup chopped cilantro leaves
8 ounces fresh goat cheese

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the onions and mushrooms and saute until golden brown. Season with salt, to taste.
  • Meanwhile, in a medium-sized bowl, combine the orange juice, lime juice and chili powder. Add juices to the mushroom mixture along with the chicken stock. Simmer until liquid is reduced by two-thirds. Stir in the honey and keep warm over low heat.
  • Heat a grill or grill pan to medium.
  • Rub the zucchini slices with the cumin and season with salt. Grill the zucchini, marking both sides, but keeping the slices still firm. Remove to a cutting board. Chop the zucchini into 1-inch pieces and arrange on a large platter. Top with the mushroom mixture and sprinkle with cilantro and goat cheese.

RED CHILI SAUCE FOR RIBS



Red Chili Sauce for Ribs image

Provided by Food Network

Categories     condiment

Number Of Ingredients 10

6 to 8 ounces dried Ancho chiles, wiped clean and seeded
8 large cloves garlic, peeled
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 cup molasses
1/2 cup Dijon mustard
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 1/2 pounds pork baby back or country style ribs, cooked
Baked pineapple, recipe follows

Steps:

  • To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.
  • Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks).

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