Return of the porch pirates: all hail the king

It's been almost five years since the last porch pirate episode (#326). Fortunately, my buddy Ed, who made his first appearance in episode #2, continues to deliver the highest quality piratical news. And here, dear readers, is the crowning achievement in porch piracy. You have to see this one for yourself: "'Porch pirate' steals package from delivery man." Crown that man king of the porch pirates!

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Ed is also responsible for this soup recipe, which he sent me about 18 months ago with the highest recommendation and I now know I should have long since made. There is very little work other than cutting the vegetables in half and throwing them in the oven, so the work-to-flavor ratio is off the charts. Ed asked me not to mock him over the source of the recipe, but who am I to judge? If you're a fan of fall soup or Baked Pasta with Roasted Peppers, except with much less work, this one's for you. 

 

Roasted Red Pepper and Tomato Soup

Adapted from The Irish Granny’s Pocket Farmhouse Soups (2020) by Gill Books

Time: ~1 hour 

3 red bell peppers (or other colors except green)
1 medium onion, unpeeled
4 garlic cloves, unpeeled
27 grams (2 tablespoons) olive oil
25 grams (~2 tablespoons) butter
2 celery sticks, roughly chopped
50 grams (3 tablespoons) tomato paste
up to 1 teaspoon dried chile flakes
470 grams (2 cups) vegetable broth or stock
1 (14.5 ounce / 411 gram) can of diced tomatoes
Salt
Freshly ground black pepper 
Cream, for serving (optional)

    1. Place a rack in the center of the oven; heat to 400 degrees. Have ready a 13-by-18-inch half-sheet baking sheet, lined with parchment paper if you like.
    2. Remove the stem from each pepper, then cut in half from top to bottom and remove the ribs and seeds as best you can. Cut the unpeeled onion in half.
    3. Place the pepper and onion halves cut-side down, together with the unpeeled garlic cloves, on the baking sheet. Drizzle with the oil. Roast until the veggies are tender, about 25 to 30 minutes.
    4. Meanwhile, melt the butter in a large saucepan (at least 4 quarts) over medium heat. Add the celery and cook, stirring occasionally, until softened, about 4 to 5 minutes. Stir in the tomato paste and chile flakes and cook for 2 minutes, until the tomato paste has darkened in color. Stir in the vegetable broth or stock and remove from the heat.
    5. When the roasted veggies are ready, transfer them to a cutting board. When cool enough to handle, chop everything into roughly 1-inch pieces. Add to the saucepan along with the canned tomatoes. Bring to a simmer over medium heat. Remove from the heat and blend until completely smooth, preferable using an immersion blender. Season to taste with salt and pepper. Serve promptly, with a swirl of heavy cream if you like. Serves 4.