Wednesday, February 11, 2009

Tomato Bell Pepper Corn Sausage Soup: Same Soup, Different Ingredients

I am a huge lover of tomatoes - and my favorite soups are tomato based. You'll notice I've posted four or five soups that are tomato based - and two of my favorites are the Roasted Tomato Soup and the Mexican Roasted Tomato Soup with Corn and Chicken. Both of them start with the same base of oven roasted tomatoes, then end up in a pot with some chicken stock and the correct seasonings.

Being obsessed with tomato soups, I decided to make it again another day, only I didn't have QUITE all the ingredients at my finger tips. Rather than go out and spend money on groceries, I decided to wing the recipe with what I had at home - and came up with the following version - which ended up being pretty tasty. It has a similar flavor profile as the Mexican Tomato Soup, but it is slightly sweeter as the bell peppers play into it. The sausages were a welcome addition for husband and kids who all love sausages, and the garnish of chopped avocado and cilantro was the perfect finish.

The method is similar to what you see in the roasted tomato soup recipe - so the lesson to learn is this - you can take a great recipe as a foundation and then mix things up to make something totally new...and it does taste totally new but still really great.

Tomato Bell Pepper Corn Sausage Soup
1.5 pounds fresh tomatoes (I generally use Roma as I can find them at Costco)
8 cloves garlic, peeled
2 small yellow onions, sliced
2 red or yellow bell peppers, seeded, cored, and cut in half
1 jalapeno, cut in half
1 teaspoon cumin, more if you like that smoky flavor
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock or turkey stock (again - i use one I find at Costco)
1 16 oz bag of kernel corn
1 cup diced cooked sausage (I used a chicken apple one I found at Costco)
1/2 cup chopped cilantro
1 avocado diced
1 lime cut into quarters

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, onions, bell pepper and jalapeno onto a baking tray. Drizzle with 1/2 cup of olive oil and sprinkle cumin. Season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic, onion, bell peppers and jalapeno (CAREFUL this has a lot of spice so add HALF only) from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.

Use an immersion blender to puree the soup until smooth. Return soup to low heat and adjust consistency with remaining chicken stock. (if you like it more watery, add more broth.) Add additional jalapeno if desired and puree if you are adding the extra jalapeno half. (check for the spicy level) Add kernel corn and sausage. Season to taste with salt and freshly ground black pepper.

Serve topped with chopped avocados, cilantro, green onions and a lime wedge. Enjoy!

Printable Recipe


My first choice in hand blenders - basic, functional and inexpensive.

2 comments:

the genie said...

hi, my friend directed me to your site. i love it! i'm interested in cooking this soup for a small get together for 12 people. could you tell me how many servings this recipe is for? also, i don't have an immersion blender, could you tell me what the immersion blender does and how i might be able to get to the same result without one?

Joanne Choi said...

Hi Genie - sorry it took so long to respond. I'd say you'd probably want to double the recipe to get the amount that you wanted - I usually make a double pot (and it freezes really well) so if you have leftovers it would be easy to freeze for later.

An immersion blender basically purees everything - if you have a regular blender - you can just put the roasted tomatoes and onions and jalapeno in a blender after it has come out of the oven. Then you just want to get it as smooth as possible - and then pour it into your pot with your chicken stock. Does that make sense? Feel free to ask more questions...

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