Mexican Roasted Tomato Soup
- Yield 8 servings
Homemade creamy tomato soup is a remedy for just about anything. Packed up in jars, and reheated later, it's the perfect home-delivered meal.
Pack the cheese in plastic bags alongside the soup, to be added just before serving.
- 1 (28-ounce) can whole peeled tomatoes
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 teaspoons brown sugar
- 2 tablespoons olive oil
- 1/2 cup chopped green onion
- 1 large carrot, chopped
- 2 garlic cloves, chopped
- 1/4 teaspoon cumin
- 1 (14-ounce) can Mexican-style stewed tomatoes
- 3 cups reduced-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Preheat oven to 300F.
- Drain whole tomatoes, reserving juice. Cut tomatoes into halves and place on baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with 1 tablespoon oil. Bake 90 minutes, or until browned.
- Heat olive oil in a large saucepan. Add green onion, carrot, garlic and cumin. Cook 10 minutes, covered. Add roasted tomatoes, reserved juice, stewed tomatoes and broth. Bring to a boil, reduce heat and simmer 20 minutes. Mash with a potato masher or blend with an immersion blender until partially smoother. (You can also transfer to a food processor and blend until partially smooth, then return to pan.) Add cream and additional salt and sugar to taste. Serve with Monterey Jack cheese.