Fire Roasted Tomato Sweet Tater Soup

Fire Roasted Sweet Tater and Veggie Soup

6-10 Large tomatoes or a couple handfuls of small

2 large, sweet taters (cut into bite size pieces)

4-5, Stalks of Celery (cut to bite sized pieces)

4-5 Carrots Peeled roasted and (cut into bit size pieces)

1 large onion (red, white, or yellow) chopped

6 cloves garlic minced

1 bunch of Kale, (stems removed and cut into bite size pieces)

1 bunch of spinach (stems trimmed off)

2 medium zucchinis (cut into bite size pieces)

4-5 cups of low sodium broth (veggie or chicken)

Kosher Salt (to taste)

Black Pepper (to taste)

8ish Tablespoons Olive Oil

1-2 Cans of Beer (optional for drinking)

1 Tablespoon of crushed red pepper flakes

1 Tablespoon Smoked Paprika

Method

1- Take your carrots and tomatoes (sliced in half if they’re large) and throw them on the grill over high heat until blistered and aromatic, 10-20 minutes. Once done toss them into a bowl or blender with olive oil (1TBS), the crushed red pepper, smoked paprika and turn them into a puree. Cut the carrots once cooled enough as well as the celery and set aside.

2- Heat a separate pan with olive oil over medium high heat (don’t let your oil burn). While this is heating cut the zucchini up into bite size pieces. Once the oil is shimmering toss in the zucchini with salt and pepper to taste. Zucchini is like 115% water so it will splatter a bit. Once zucchini is cooked to your liking remove from heat and set aside (this will be added to the soup when served to keep it from getting mushy).

3- Put 3-4 Tablespoons of olive oil into a large stock pot and warm up over medium heat.

4- Dice up your onion and toss into the pot, add salt and pepper to taste, and stir until the start to brown, 10 minutes or so. Once they start to brown and your chopped garlic and stir for a couple more minutes until the garlic becomes aromatic. Once this happens pour in your roasted tomato puree. Stir occasionally and bring up to a simmer.

5- Once simmering, add the potatoes, celery and carrots and return to a simmer.

6- Add in 4ish cups of stock stir and let simmer uncovered, stirring occasionally for 20-30 minutes until the potatoes are tender.

7- Add salt and pepper to taste. If a thicker soup is desired continue cooking partially covered to bolster flavor and cook out some of the moisture. Add water if you want your soup thinner, but this will require more salt and pepper to taste as well.

8- Once soup is at desired thickness, add the kale and spinach and cook for 10-15 more minutes.

9- Serve in a bowl and add desired amount of the pan-fried zucchini.