Chunky Tomato Soup with Roasted Okra Rounds by Carla Hall
I love this and I don’t like okra. Don’t like it stewed or boiled. Can roast okra as a snack or have broth on its own. Even in African cooking, tomatoes and onions are the base for everything stewed. Want to use indigenous ingredients, but don’t want the slime. Revolutionizing soul food is cooking faster and cleaner today. This broth is so light.
Adding cold water helps extract the flavors of the vegetables.
1 pound okra, cut into ½-inch slices
2 tablespoons plus 4 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 onions, diced
3 garlic cloves, sliced
2 carrots, peeled and diced
1 celery rib, diced
½ teaspoon chile flakes
1 (14.5-ounce) can fire-roasted diced tomatoes
Preheat the oven to 400°F with a half-sheet pan on the center rack.
Toss the okra, 4 teaspoons oil, and ½ teaspoon salt in a large bowl until evenly coated. Spread on the hot pan in a single layer. The okra should sizzle as soon as it hits the pan.
Roast until the okra is browned and tender, 20 to 25 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a Dutch oven over medium heat. Add the onions and ½ teaspoon salt. Cook, stirring for 1 minute, then add the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the carrots, celery, chile flakes, and ½ teaspoon salt. Cook, stirring often, for 2 minutes.
Add the tomatoes, 3 cans of cold water, and ½ teaspoon salt. Bring to a boil, then reduce the heat to simmer for 10 minutes.
Divide the soup among bowls and top with the roasted okra. Serve immediately.
Reprinted from Carla Hall’s Soul Food © 2018 by Carla Hall. Published by Harper Wave.