Soups

Roasted Tomato Cream Soup

Oven-roasted Roma tomatoes with chili, cumin and oregano, finished with roasted corn and fried cilantro.

Illustrative serving suggestion, not a photo of this recipe.

Method

Wash, quarter and de-seed tomatoes; toss with oil and salt & pepper. Roast in a 425 degree oven until almost completely dry, tossing occasionally for even doneness.
In a thick-bottom soup pot, sauté garlic and onions. When translucent, add puree and spices and fry until as thick as tomato paste.
Add ; simmer for 20 minutes; stir occasionally. Puree with a wand blender until smooth.
Prepare the slurry with GEN II & water. Add the slurry to the simmering soup and return to a simmer.
Season to taste.
Serve garnished with fresh roasted corn and fried cilantro, or chill or freeze for future use.

Source: Dottie Foods recipe card (original PDF). Download the original card. Brand names are as written on the card.