Roasted Tomato Pepper Tortilla Soup

 I didn't start this endeavor thinking Tortilla Soup. It's been in the 90s with high humidity all week. The last thing I was thinking was a hot soup. However, as I looked at 4 pounds of cherry and grape tomatoes and a plethora of peppers, I thought hmm, I've already made marinara and salsa this week. What can I make with all of these small tomatoes. Normally, my grandkids help me eat them. But we are the summer of 2020 and there is a pandemic, so we don't see each other as frequently as normal. My husband loves all of the sauces I make, but he simply doesn't like fresh tomatoes. The end result (pictured left) is a delicious soup! 

What non-food items you will need: 

A blender

A baking sheet

A deep pan or pot (I used my trusted cast iron)

Ingredients

3 - 4 pounds of cherry and or grape tomatoes

1 jalepêno pepper

2 red peppers (I used sweet Italian from my garden)

6 garlic cloves

1 small onion

1 medium sweet potato

1 can black beans

*option a cup or can of corn

*optional I added 5 okras since I had just picked them, but there wasn't enough for a dish

Salt (I use Maldon smoked)

1 teaspoon of Cumin

1 - 3 tablespoon Chili powder ( I use Savory Spice's Peruvian Chile Lime Seasoning)

1 teaspoon Smoked Spanish Sweet Paprika (again, I use the Savory Spice brand)

Black pepper to taste.

2 sprigs of fresh oregano

1 -2 tablespoons lemon juice

Spray oil for the baking sheet (I use spray olive oil)

Enough olive oil to sauteé onion

Preparation

Preheat oven to 400 degrees

Spray baking sheet

Wash and destem the tomatoes

Cut all peppers in half and discard the seeds

Pat dry the vegetables

Spread them on the baking sheet along with 2 garlic cloves as pictured below.

Roast for 30 minutes

After the 30 minutes they look like the picture on the right.

While the tomatoes and peppers are roasting:

Slice onion and remainder of the garlic. Peel the sweet potato and dice. If you choose to add any other vegetables (okra, carrots, etc.) slice thinly. I precooked the sweet potato in the microwave for 2 - 3 minutes. Place enough olive oil in your cast iron pan to just cover the bottom. Heat up the pan and when hot add the onion, remaining garlic and sauteè until the onion is translucent. In two batches, process all ingredients so far including any juice from the roasted tomatoes into the food processor along with all spices and oregano. Add 1 - 2 tablespoons lemon juice. If adding okra, sauteè  until it is well done and not slimy. If okra isn't your thing, then skip this step. Put processed ingredients into the pan and add sweet potato, black bean, and optional vegetables. This is a thick soup. If you want it thinner, then add vegetable broth to desired consistency. Adjust spices to your taste. Enjoy! This recipe can be easily frozen!