Meatless Monday: Charred Tomato Soup

Welcome to Meatless Monday, a column in the spirit of the Meatless Monday initiative, which promotes going without meat one day a week to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

Here we'll share favorite recipes submitted by neighbors and local restaurants in which vegetables are the main attraction.

This week, we went to the Mother Ship herself, the Meatless Monday recipe archive, and retrieved a summery take on tomato soup that utilizes the grill. Try it out and tell us what you think!

Charred Tomato Soup

Makes 6 to 8 servings

Ingredients

3 lbs ripe tomatoes
2 Tbsp olive oil
1 large onion, diced
2 medium potatoes, washed, peeled and diced
2 dried chipotle peppers, diced
3 bunches cilantro
1 qt vegetable stock
1/4 stick butter
Black pepper

Method

1. Slice the tomatoes in half and sear them on a grill or in a hot cast-iron skillet until they’re charred. Set aside.

2. Sauté the onion in olive oil until transparent. Set aside.

3. Combine onions, tomatoes, potatoes, cilantro, and peppers in a soup pot or large saucepan. Pour in vegetable stock; heat on medium-high until mixture is bubbling. Lower heat; simmer until potatoes are soft.

4. Purée the soup. Then, pour it back into the pan. Stir in butter, letting it melt. Season to taste with salt and pepper. Serve warm.