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Aug 30 2010

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South of the Border Tomato Soup

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.

The Ingredients:

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

Directions:

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.

Oven shot…

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?

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8 comments

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  1. Paige

    I love soups in the fall as well. I think my favorite is butternut squash soup. Although my mom’s turkey frame soup is quite tasty as well. I like the turkey frame soup better than the turkey for Thanksgiving!

    1. foodiddy

      My Mom also does that with the leftover turkey, yum! Totally agree, better than the turkey dinner :)

  2. Aim

    I love soups, especially in the Fall too. I’ve made homemade soups before but haven’t “fallen in love” with any one I’ve made as of yet. This recipe looks delicious but OMG, it looks painful to clean that strainer, LOL… I watched Barefoot Contessa a couple months back, maybe it was even Winter time, I don’t remember but she roasted all sorts of wonderful vegetables and then after as leftovers made a beautiful roasted vegetable soup and blended it so nicely it turned out really nice and creamy. I think I want to search for that recipe and try it out. If I do, I will let you know how it turns out :) No you have me hungry!!

    1. foodiddy

      Can’t wait to hear about it when you try the Contessa’s recipe.

  3. Mommers

    Definitely a chip off the old block but done with such style……..maybe if you sprayed the strainer lightly with an oil the residue would come off easier…..

    Love and hugs, Mommers

    1. foodiddy

      There was plenty of oil in the tomatoes, the seeds just got stuck between the dual mesh layers… Thinking I need to find a single mesh strainer. Homegoods here I come. Any excuse right? Xoxo.

  4. AnnekeS

    Awesome recipe. I feel like I have grape tomatos coming out of my ears… we have 5 plants, and they literally grow in clumps, like grapes!

    If it counts as “soup” I love chili. Lean ground beef (that we bought from a local farmer) canned tomatos from the garden, onions, beans, and the suprise ingredient: kale, along with spices. Yummy, hearty, and great leftovers.

  5. Gina

    Your food always looks wonderful. Seriously, I can see you on Top Chef someday.

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