Food experiment #4: Roasted Tomato & Red Pepper Soup; Gussied Up BLT

G and I decided that a cold, windy day called for a hearty, simple meal, like sandwiches and soup. I'd been craving a BLT with avocado, and G loves tomato soup, so we decided those two particular items would fit the bill nicely. The last time I had attempted a tomato-basil-cream soup, it had turned out bland and disappointing, so of course, I went and did some more research to find the perfect tomato soup recipe.

Most such recipes require pureeing the soup ingredients into a smooth, homogenous texture. Well, G doesn't have a blender, a food processor, or an immersion blender (yet), so I decided to improvise and go for a chunky soup (which I prefer to super-smooth soups, anyway, as I find the texture of the latter a little creepy).

I'm fond of the smitten kitchen blog, so I was drawn to her recipe from the "classic grilled cheese + cream of tomato soup" entry. However, this Roasted Red Pepper and Tomato Soup from AllRecipes.com also seemed intriguing. I didn't want to give up either of these recipes, so I created a blend of the two recipes - a delicious concoction of yummy goodness that I'm definitely adding to my "Recipes to Keep" box!

A few words of advice: If tomatoes aren't in season, definitely spring for the organic vine-ripened tomato at Whole Foods or a similar gourmet (translation: pricey) grocery store. If you don't have a day or two to wait for the avocado to ripen, buy it from Whole Foods. Splurge on the $6.99/lb thick-sliced smoked bacon at the Whole Foods meat counter. Your sandwich will be happier, and so will you.

Roasted Tomato and Red Pepper Soup [6-8 servings]
A fusion of the smitten kitchen and Allrecipes versions.

3 red bell peppers
1 (28oz) can whole peeled plum tomatoes (no or low sodium preferred)
1 1/2 Tbsp dark brown sugar
1 Tbsp olive oil
1 medium onion, chopped
2 thick-cut slices smoked ham, chopped
2 cloves garlic, minced
1 1/2 tsp dried thyme
2 tsp smoked paprika
1/4 tsp chipotle dried red pepper flakes
pinch ground allspice
1/8 tsp white sugar
1 (14oz) can diced tomatoes (no or low sodium preferred)
3 C chicken stock (low sodium)
pinch cayenne pepper
2 Tbsp all-purpose flour
2 Tbsp unsalted butter
salt & pepper, to taste
1 1/2 Tbsp brandy

Roast bell peppers under broiler until skin is charred black. Remove from heat, place in a bowl, and cover tightly with saran wrap for 15 minutes. Peel and seed, then chop and set aside.

Reserving all liquid, remove peeled whole plum tomatoes, seed, and spread in a single layer on a foil-covered cookie sheet. Sprinkle brown sugar evenly over tomatoes, then roast for 20-30 minutes in 450 degree oven until liquid evaporates and tomatoes develop a light, even color. Remove from heat, chop, and set aside.

In a large pot, heat olive oil over medium to medium-low heat, then add onions, bacon, and garlic. When onion mixture begins to brown slightly, add thyme, paprika, red pepper, allspice, and white sugar. Continue to cook until mixture is well caramelized.

Add diced tomatoes with liquid, chopped roasted tomatoes, and chopped roasted red peppers. Cook for a few minutes, then add the chicken stock, reserving a small amount (about 1/8 cup). Allow to simmer for a few minutes, then add reserved liquid from can of whole tomatoes and cayenne. Stir in butter until it melts. Allow to simmer for about 10 minutes, then add salt & pepper, to taste.

Combine the flour with the reserved chicken stock until it dissolves into a slurry, then add flour mixture to the soup to thicken, stirring thoroughly. Allow to simmer for a few minutes, then remove from heat and stir in brandy. Serve with sandwiches.

Gussied Up BLT [2 sandwiches]

4 slices whole-grain sandwich bread
4 slices vine-ripe tomatoes
8 thin slices avocado
4 thick-cut slices smoked bacon
2 handfuls baby arugula

Cut the bacon slices in half (to fit the bread), and arrange in a single layer on a rack placed on top of a broiler pan. Cook bacon in 375 degree oven until barely crisp, then remove and drain.

Toast the bread. For each sandwich, on a slice of bread, layer 2 slices tomatoes, 4 slices avocado, 2 slices (or 4 half-slices) cooked bacon, and 1 handful arugula, then top with another slice of bread. Serve with tomato soup.

* Note: If you'd like, you can add a tablespoon or so of the bacon drippings to the soup for flavor. I certainly did! (Of course!) *wink*