souperstars: Anand's turn

This week one of our newest soup night members stepped up to the plate. Home run, big time.

Menu
Seasoned Tater Tots with Dipping Sauces
Tomato-Chipotle Soup
Grilled Cheese
Yogurt with Berries and Pecan Sandies

Ingredients
5 cups frozen tater tots
1/4th cup olive oil
salt and freshly ground pepper
1 1⁄2 tbs crushed garlic
3 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan

Dipping Sauces:
1. sour cream, parsley, garlic, salt, and pepper. combine in a food processor
2. sriracha sauce and mayo
3. ketchup and tabasco

Directions
Preheat the oven to 400 degrees. Combine the tater tots and the olive oil in a bowl. Spread onto a baking sheet and bake until golden brown, about 30 minutes.

Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. Add garlic, parsley and cheese. Toss to combine and serve immediately.

Tomato-Chipotle Soup

Ingredients
2 tbs. olive oil 
2 medium onions, chopped 
3 cloves garlic, finely chopped 
1 (12 oz.) jar roasted red peppers, drained
1 tbs. adobo sauce, from a can of chipotle peppers
3 (28 oz.) cans whole peeled tomatoes, in purée
3 cups vegetable broth
3/4 cup cream
fresh parsley for garnish

Directions
Heat a large pot over medium heat. Add olive oil; cook 1 minute. Then add the onion and cook, stirring frequently, until the onions begin to brown, about 5 minutes. Add the garlic, roasted red peppers, adobo sauce , and season with salt and pepper. Cook another two minutes, stirring frequently.

Pour the juice from the tomato cans into the pot, reserve the whole tomatoes. Using your hands, break apart the tomatoes, and add them to the pot. Add the broth, season with salt and pepper. Bring the soup to a slow simmer and cook for 30 minutes, stirring occasionally.

Using an immersion blender, blend until smooth. Add the cream and season with salt or pepper. Garnish with fresh parsley.