The weather over the weekend was a sneak peek into fall – it was overcast in the mornings and I actually broke out a sweatshirt. I love Fall so much that I knew I wanted to find a soup recipe. My Mom is the “Queen” of homemade soups and it’s time I adopted a similar title.
I have stacks and stacks of magazines full of recipes and I decided I would focus on the latest Everyday with Rachael Ray Magazine. There was a recipe for South of the Border Tomato Soup and apparently I still have an obsession with all things tomato.
I have always loved a good tomato soup teamed with a grilled cheese sandwich, but this had a different spin and I knew I wanted to give it a try.
4 Pints Grape Tomatoes – I had another container in the fridge – that’s a lot of tomatoes, thank God for Trader Joe’s and their cheap grape tomatoes.
2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper
2 Cups Chicken Broth – I used low sodium because I had some left from the Tofu Shirataki Ramen recipe
1 Teaspoon Honey
1 Ripe Avocado
1/4 Cup Plain Reduced-Fat Greek Yogurt – I used Fage 0%
4 Ounces Sharp Yellow Cheddar Cheese – Shredded (1 Packed Cup)
1/2 Teaspoon Ancho Chile Powder
1.5 Cups Lightly Crushed Baked Tortilla Chips – I used Trader Joe’s Spicy Soy and Flaxseed Tortilla Chips
Preheat oven to 450 degrees F. Line a large baking sheet with parchment and place the tomatoes on top. My parchment paper said it could withstand 400 degrees F. I was a little leery to try it at 450, but decided after consulting with Dan to give it a go. No issues, it worked like a champ.
Drizzle tomatoes with olive oil and season with salt and pepper.
Roast the tomatoes until the skins begin to split and blister, about 15-20 minutes.
Transfer the tomatoes and any of the juices to a food processor.
I had to do mine in 3 batches – how sad is it that I had to reference my post on the minty pea and butter bean hummus recipe to see how the blender/food processor went together. Hah! I need to use it more often.
Add 1 cup of chicken broth to the tomatoes and process until coarsely pureed, about 10 seconds.
Force the mixture through a fine sieve/strainer set over a medium saucepan, discarding the seeds and pulp.
You are left with the above nightmare. Cleaning that puppy was not fun!
Add the honey and the remaining 1 cup chicken broth to the saucepan and bring to a simmer over medium heat, whisking occasionally, about 5-10 minutes.
Season with salt and pepper to taste.
Meanwhile, in a small bowl, mash the avocado; stir in the yogurt and season with salt and pepper. (You could also do this step while the tomatoes are in the oven)
I used a fork to mash the ingredients together.
I stored the avo mixture in the fridge and started on the cheese. Place the cheese in a medium bowl and sprinkle the ancho chile powder on top.
Let the soup finish simmering and then ladle into bowls and serve with the avocado cream, cheese and tortilla chips.
This soup was incredible! Totally worth the extra work and steps of making it from scratch.
I was able to enjoy a rather large bowl, and I had 3 containers left for lunches or dinners this week.
Next time I think I will double the recipe – especially when I can get tomatoes on sale.
The mess was not equal to the fruits of my labor – a double batch and a full-sized food processor would have helped.
I look forward to many more soup recipes here on the blog and enjoying them all Fall/Winter long.
What’s your favorite soup?