Adapted from Mark Bittman's How to Cook Everything Vegetarian
Makes approximately 6 cups
Preheat oven to 375F.
Drain canned tomatoes, reserving liquid. Spread tomatoes in a large roasting pan and roast for 45 minutes until the tomatoes begin to darken. While they roast, soak the sun-dried tomatoes in 2 cups of water for 20 minutes. Drain sun-dried tomatoes and roughly chop, reserving soaking liquid. When the oven roasted tomatoes are done, add sun-dried tomatoes and their soaking liquid to the pan. Scrape up any stuck bits and roughly chop the tomatoes.
In a large pot over medium-high heat, drizzle olive oil. Add onions, jalapeno and carrots, along with salt and pepper. Saute until vegetables begin to give off liquid. Add honey and stir until it melts. Mix in the reserved liquid from the canned tomatoes. Cook until liquid darkens and reduces, about 5 - 8 minutes.
Add tomatoes and soaking liquid, then vegetable stock. Bring to a boil then reduce to a simmer. Simmer for about 30 minutes until the tomatoes begin to melt into the liquid. Stir in potatoes, beans and corn. Cook for an additional 10 minutes. Puree with an immersion blender for a semi-chunky soup or process about 1/3 to 1/2 of the soup in a blender or food processor until smooth, adding it back to the pot when finished2.
Serve. Top with sour cream and/or avocado slices.
A recipe from http://kitchenmouse.rozentali.com/2009/10/spicy-roasted-tomato-stew/
Posted by Cori Rozentāle on .