A warm bowl of Roasted chili tomato soup is always welcome anytime. It serves as the perfect ending to a long day at work, a warming and filling meal for a cold night, and can be a great way to settle your stomach after a hearty meal out. There are many ways to prepare this traditional dish. You can make a traditional chili tomato soup using the above recipe and simply modify it by adding or deleting the ingredients listed in the recipe. Alternatively, you can also make a Roasted chili tomato soup that’s unique to your taste with the following tips.
First of all, before cooking the soup, be sure that you have completely drained the chilies (and any other ingredients, if using them) and that they’re not blackened or discolored. When you’re ready to begin boiling your mixture, bring the water to a boil. Then, use a wire whisk to whip the soup together until it’s completely thick and smooth.
You should be able to pour the roasted chilies into one of the vacuum-sealed vacuum bags with the vegetable stock. Place the soup into the vacuum seal bags and then freeze it. After defrosting it, you can then either heat it up in your microwave oven or serve it over ice. The vegetable stock is usually a lot thicker than the water in the tomato puree so it’ll cook faster and stick to the soup better when served over ice.
If you plan on making Roasted chili tomato soup frequently, then you might as well get used to roasting your own chilies for a few days beforehand. This will give the vegetables a much needed head start, meaning your soup will go on a longer and more healthy digestive trip. By the time the vegetables are in their most natural state, your Roasted chili tomato soup should be ready and waiting! Of course, this depends entirely on the type of chilies you use, but some people like their chilies a bit dry, so if they happen to go to the store and pick some dry ones, be sure to let them dry thoroughly before using them in your soup.
If you want your roast chilies a little bit dryer, you can always just leave them out in the dry for a bit. It’s important to note that leaving them out will result in their spicyness becoming even more pungent – in essence, you’re just letting the pepper decide how it’s feeling. If you keep them in the jar, they’ll be very hot to your taste. This may be okay with some people, but if you’re a real spice lover (or if your friends are), I suggest leaving them out.
In terms of serving your roasted chili, I usually like to have a side dish with it. My mom usually has a black bean soup mix that she puts in the soup once it’s finished – black beans are just as healthy as tomatoes, and they give the whole thing some zip. Other side dishes include thin slices of romaine lettuce (onion rounds work great too) and some fresh chopped vegetables. I’ve also tried a creamy bean soup blend that worked well but didn’t add quite as much flavor to the overall soup as I wanted. Sometimes bean soup just isn’t enough – in this case, adding some additional flavors can really enhance the original flavor of the bean soup.
Another great thing about roasted chili tomato soup is that you can usually use a variety of different peppers in it. Usually there’s a mild one and a hot pepper on top. Some people dip their soup into a glazing made of strained cream cheese or sour cream, but you can also just use plain milk or water to do that. It doesn’t even matter what you put in your soup as long as it adds some texture and a little bit of spiciness to it. It makes the dish taste sooo good!
There are a lot of good ways to eat the soup, but it’s also one of my favorite soups to make because of the tremendous amount of flavor that it adds to the meal. The biggest benefit of this soup, other than the fact that it’s so good, is that it’s very cheap to make as well. You don’t have to worry about breaking the bank to buy a pound of cream cheese and buy several cans of soup. All you need to get started with roasting chili tomato soup is a hot skillet and a handful of your most favorite chili peppers.
