September 21, 2014

Warming up with Mom's tomato soup

Mom's Tomato Soup

We remember the steaming hot bowls of tomato soup Mom would serve for lunch when we were children. It was “mmm mmm good!”

Do you remember this? Who didn’t love this great can of soup! Mom would serve it with slices of American cheese, that we just ripped into pieces and threw into the bowl, waiting a second or two for it to melt into an ooey-gooey deliciousness that hung from the spoon. Judy and I have changed things a bit over the years and thought we would try to make this from scratch. All varieties of tomatoes work well even cherry tomatoes. The flavors of the vegetables, when roasted, are deep and so rich in flavor.

We have also served the soup cold with chunks of creamy avocado and shredded cheese and have even tossed it with hot pasta for a quick meal. Try it, see for yourself; it is a little bit of heaven in a bowl! Enjoy!

 

Join us as we return to  Better CT, channel 3 @ 3pm, May 7th, with great new recipes and a weekly segment of our own!  Remember when you run out of time, try our “2 Minute Take.” Judy is always saying to me, “Joy, why do I always have to make it? why can’t I just fake it….just a little bit?”

Please visit us @Twicebakedtwins.com  and leave us a message at Twicebakedtwins@aol.com.

 

Roasted Tomato Soup with Avocado Cream

2 pounds Roma tomatoes

1-2 onions, quartered

2 carrots, peeled and cut in chunks

2-3 garlic cloves,

good quality olive oil

1 to 1-1/2 cups chicken stock

salt & pepper (we call this S’wepper!!*)

 

Avocado Cream

2 avocados, pits removed

1 clove garlic, finely minced

2 tablespoons lime juice

1/4-1/2 cup sour cream

1/2 teaspoon salt

cilantro, chopped for garnish

For Avocado Cream: blend all ingredients together until a creamy consistency is achieved.

 

Preheat oven to 350F.

On a large baking sheet place all chopped vegetables. Drizzle with olive oil and toss veggies around to coat all as best as you can. Sprinkle generously with salt & pepper. Roast for 30 minutes or until all are soft when pricked with the tines of a fork. Let the veggies cool.

Puree all in food processor until desired texture is achieved.

When ready to serve, heat  soup in a sauce pan and add enough chicken broth to make as thick or thin as you prefer.

Taste and re season with S’wepper!Garnish with a dollop of avocado cream and fresh cilantro, Yum!   .

 

*S’wepper is great to have on hand  and always ready! Mix 2 parts salt to 1 part pepper.