This was a recipe I pulled from Rachel Ray's Magazine in September. It was a very flavorful tomato soup! Roasting the tomatoes to prepare for the soup was a neat and easy technique as well. The soup has an avocado-yogurt blend you can scoop on top of the soup to cool it down a bit, which gave it an awesome flavor!!!! ENJOY!
Ingredients:
4 pints grape tomatoes
2 tablespoons extra-virgin olive oil
Salt and pepper
2 cups chicken broth
1 teaspoon honey
1 ripe hass avocado
1/4 cup plain reduced-fat greek yogurt
4 ounces sharp yellow cheddar cheese, shredded (1 packed cup)
1/2 teaspoon ancho chile powder
1 1/2 cups lightly crushed baked tortilla chips
Directions:
1.Preheat the oven to 450°. Line a large baking sheet with parchment and place the tomatoes on top. Drizzle with the olive oil; season with salt and pepper.
Roast the tomatoes until the skins begin to split and blister, about 15 minutes.
2.Transfer the tomatoes and any juices to a food processor.
Add 1 cup chicken broth and process until coarsely pureed, about 10 seconds.
Force the mixture through a fine sieve set over a medium saucepan; discard the pulp.
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 minutes; season with salt and pepper.
3.Meanwhile, in a small bowl, mash the avocado; stir in the yogurt and season with salt and pepper. Place the cheese in a medium bowl and sprinkle the chile powder on top. Ladle the soup into bowls and serve with the avocado cream, cheese and tortilla chips.
