Foodies and foragers of the north: Comfort food for post-election celebration … or solace

By BRENDA JOSEPHSON

On Tuesday, our nation brings the 2024 election cycle to a close. People have poured their hearts into campaigns and candidates, ballot initiatives, and bond issues. No matter what the outcome, emotions will run high on Tuesday night. Whether your family is celebrating or in need of solace, there is no better way to nurture them than with some delicious old-fashioned comfort food.

Tomato soup and a grilled cheese are my go-to comfort foods. The simple soup and sandwich combo evokes memories of my childhood, warming me up after a cold day. The most enjoyable part was always the generous amounts of cheddar cheese on the grilled bread, which melted onto the plate. Dipping the sandwich into the tomato soup enhanced its decadence, creating a harmonious blend of flavors that soothed both body and soul.

Taking a break to savor some homemade comfort foods is a wonderful way to unwind and appreciate the small things. Tomato soup is a basic dish with a variety of options. I especially enjoy a roasted tomato and red pepper variation that uses fresh vegetables.

If the idea of roasting fresh vegetables for soup overwhelms you, below this first recipe is a simple tomato soup recipe using common pantry staples. Continue reading toward the end for that basic recipe.

Roasted Tomato and Red Pepper Soup 

Ingredients:

2 pounds of ripe tomatoes

5 large red peppers

6 tablespoons of butter 

2 large onions (yellow are preferred)

1 teaspoon salt (or more to taste)

4 cloves garlic minced

6 cups of bone broth, stock, or bouillon of your choice

1 teaspoon black pepper

1 teaspoon paprika

½ teaspoon crushed red pepper flakes (optional for extra spice)  

¼ teaspoon cayenne pepper (optional for extra spice)

For garnish: sour cream and basil, parsley, or cilantro

Makes about 3 quarts (approximately twelve 1-cup servings)

Start by cleaning and cutting the red peppers into strips, then cut the tomatoes in half and place them cut side up on a sheet pan. Melt half of the butter (3 tablespoons) and drizzle over the vegetables. Place them in a preheated oven set at 400 degrees Fahrenheit for 45 minutes or until the red peppers are tender and the tomatoes start to dry.

While the red peppers and tomatoes are roasting, dice the onions and melt butter in a large sauce pan. I use a 3 1/2-quart enameled pot for this purpose. After melting the butter, add the diced onions and salt, then cook on medium heat, stirring frequently, until the onions begin to caramelize into a light golden color. This will take about 20 minutes more or less.

Add the minced garlic to the onions and cook for one to two minutes until the garlic starts to soften and become aromatic. Then add the roasted tomatoes and red peppers to the caramelized onions and garlic.

Next, add the broth or stock to the onions, tomatoes, and red peppers. You can use any type of broth or stock, such as beef, chicken, or vegetable. I use moose bone broth for soups and stews.

Next, blend the ingredients until you achieve the desired soup consistency. If you have an immersion blender, this step is simple. While a regular blender can serve the purpose, it requires transferring the hot ingredients into the blender before returning them to the pot for the final simmer. 

The final step is to add the other seasonings. Add black pepper and paprika to the soup. Add the optional cayenne pepper and crushed red pepper flakes for a spicier taste. Bring the soup to a boil, then turn it down and simmer for ten to twenty minutes to allow the flavors to combine. Taste the soup to check if it needs additional salt or other seasonings and adjust it to taste.

Garnish with a dollop of sour cream and fresh basil, parsley, or cilantro. My preference is to use cilantro on the roasted tomato and red pepper soup. Serve with a grilled cheese sandwich and enjoy!

The roasted tomato and red pepper soup is a delicious twist on a classic comfort food. If you prefer to prepare a basic tomato soup, you probably already have the ingredients on hand. Here’s my take on a classic:

Basic Tomato Soup 

Ingredients:

2 each 14 ounce cans of tomatoes (I use fire roasted tomatoes)

2 tablespoons of butter

1 medium onion

½ teaspoon salt (or more to taste)

1 to 2 cups of bone broth, stock, or bouillon of your choice

1 teaspoon dried basil leaves

½ teaspoon black pepper

¼ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon crushed red pepper flakes (optional for extra spice)  

¼ teaspoon cayenne pepper (optional for extra spice)

For garnish: sour cream and basil or parsley

Makes about 1 quart (approximately four 1-cup servings)

Start by cutting the onion and melting butter in a small sauce pan. I use a 1-quart enameled pot for this purpose. After melting the butter, add the onions and salt, then cook on medium heat, stirring frequently, until the onions begin to caramelize into a light golden color. This will take about 20 minutes more or less.

Then add the canned tomatoes and one cup of broth, bring to a boil, and reduce to a simmer. Simmer, covered with a slightly ajar lid, for 45 minutes. The simmering time is important because it diminishes or eliminates any unpleasant aftertaste that commercially canned tomatoes may have.

Next, blend to puree the ingredients. If the soup is too thick, add more broth until you achieve the desired consistency.

The final step is to add the other seasonings. Add basil, black pepper, garlic powder, and paprika to the soup. If you prefer a bit of spice, add the optional crushed red pepper flakes and cayenne pepper. Bring the soup to a boil, then turn it down and simmer for ten to twenty minutes to allow the flavors to combine. Taste the soup to check if it needs additional salt or other seasonings and adjust it to taste.

Garnish with a dollop of sour cream and fresh basil or a few flakes of dried basil leaves. Serve with a grilled cheese sandwich and enjoy.

If tomato soup and grilled cheese sandwiches do not appeal to you, try a large bowl of moose stew with sourdough toast. Most Alaskans have their own special way to prepare this comforting cold weather staple. I look forward to sharing my recipe in a future post.

Brenda Josephson is a Haines resident. She is an accounting and tax professional, real estate agent, professionally trained chef, and advocate for good governance. She spends her time fishing, foraging, and savoring Alaska’s abundance of natural and wild foods with her family. 

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