We have just the thing to warm up these chilly nights. A simple tomato and chile based soup topped with garnishes galore. If this doesn’t conjure up Oaxaca via your taste buds, nothing can.
Styled and photographed by Sasha Swerdloff of the Tending the Table blog, with support from Hannah Aronowitz.
Adapted from Rick Bayless
WHAT YOU’LL NEED:
10-12 plum tomatoes
1 large dried pasilla chile
2 tablespoons vegetable oil
1 large white onion, peeled and thickly sliced
3 cloves garlic, peeled and smashed
1 quart vegetable or chicken broth
1 teaspoon fresh or dried epazote
crumbled queso fresco
thinly sliced radishes
diced red onion
HOW TO MAKE IT:
Turn the oven to broil. Place the tomatoes on a lined baking sheet and broil for 10-15 minutes until charred and soft.
In a dry skillet toast the chile. Place the toasted chile in a bowl and cover with boiling water. Cover and let the chile soak until soft. Remove the chile from the water and remove the stem and seeds.
Heat the oil over medium heat in a large skillet. Add the onion and garlic and cook, stirring frequently until soft and translucent.
Combine the broiled tomatoes, soaked chile and onion and garlic in a blender and puree until completely smooth.
Pour the puree into a large pot and cook over medium heat until reduced slightly. Add the chicken broth and epazote and simmer for 10 minutes.
Serve hot and let your guests garnish their sopa individually.