{"id":1064,"date":"2010-08-30T13:15:31","date_gmt":"2010-08-30T20:15:31","guid":{"rendered":"http:\/\/foodiddy.wordpress.com\/?p=1064"},"modified":"2010-09-14T20:49:34","modified_gmt":"2010-09-15T04:49:34","slug":"south-of-the-border-tomato-soup","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=1064","title":{"rendered":"South of the Border Tomato Soup"},"content":{"rendered":"

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.<\/p>\n

I have stacks and stacks of magazines full of recipes and I decided I would focus on the latest Everyday with Rachael Ray <\/em>Magazine. <\/em>There was a recipe for South of the Border Tomato Soup<\/strong> and apparently I still have an obsession with all things tomato.<\/p>\n

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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.<\/p>\n

The Ingredients:<\/strong><\/p>\n

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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.
\n2 Tablespoons Extra Virgin Olive Oil
\nSalt and Pepper
\n2 Cups Chicken Broth – I used low sodium because I had some left from the Tofu Shirataki Ramen<\/a> recipe
\n1 Teaspoon Honey
\n1 Ripe Avocado
\n1\/4 Cup Plain Reduced-Fat Greek Yogurt – I used Fage 0%
\n4 Ounces Sharp Yellow Cheddar Cheese – Shredded (1 Packed Cup)
\n1\/2 Teaspoon Ancho Chile Powder
\n1.5 Cups Lightly Crushed Baked Tortilla Chips – I used Trader Joe’s Spicy Soy and Flaxseed Tortilla Chips<\/p>\n

Directions:<\/strong><\/p>\n

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\u00a0leery\u00a0to try it at 450, but decided after consulting with Dan to give it a go. No issues, it worked like a champ.<\/p>\n

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Drizzle tomatoes with olive oil and season with salt and pepper.<\/p>\n

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Oven shot…<\/p>\n

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Roast the tomatoes until the skins begin to split and blister, about 15-20 minutes.<\/p>\n

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Transfer the tomatoes and any of the juices to a food processor.<\/p>\n

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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<\/a> to see how the blender\/food processor went together. Hah! I need to use it more often.<\/p>\n

Add 1 cup of chicken broth to the tomatoes and process until coarsely pureed, about 10 seconds.<\/p>\n

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Force the mixture through a fine sieve\/strainer set over a medium saucepan, discarding the seeds and pulp.<\/p>\n

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You are left with the above nightmare. Cleaning that puppy was not fun!<\/p>\n

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Add the honey and the\u00a0remaining\u00a01 cup chicken broth to the saucepan and bring to a simmer over medium heat, whisking occasionally, about 5-10 minutes.<\/p>\n

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Season with salt and pepper to taste.<\/p>\n

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)<\/p>\n

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I used a fork to mash the ingredients together.<\/p>\n

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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 \u00a0powder on top.<\/p>\n

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Let the soup finish simmering and then ladle into bowls and serve with the avocado cream, cheese and tortilla chips.<\/p>\n

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This soup was incredible! Totally worth the extra work and steps of making it from scratch.<\/p>\n

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I was able to enjoy a rather large bowl, and I had 3 containers left for lunches or dinners this week.<\/p>\n

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Next time I think I will double the recipe – especially when I can get tomatoes on sale.<\/p>\n

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The mess was not equal to the fruits of my labor – a double batch and a full-sized food processor would have helped.<\/p>\n

I look forward to many more soup recipes here on the blog and enjoying them all Fall\/Winter long.<\/p>\n

What’s your favorite soup?
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,13,19,21],"tags":[],"_links":{"self":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1064"}],"collection":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1064"}],"version-history":[{"count":3,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1064\/revisions"}],"predecessor-version":[{"id":1287,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1064\/revisions\/1287"}],"wp:attachment":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1064"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}