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Roasted Tomato Soup with Avocados and Toasted Cumin Recipe

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This recipe for Roasted Tomato Soup with Avocados and Toasted Cumin is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds ripe plum tomatoes, cored and halved lengthwise
1/2 cup extra virgin olive oil
3 cups chicken or veggie broth
2 garlic cloves, chopped
1 tablespoon fresh lime juice
1/2 jalapeņo, seeded & chopped
1 teaspoon coarse salt
1 teaspoon ground cumin

Garnish: 1 avocado, peeled, pitted, and chopped/cut into wedges, 2 tablespoons chopped cilantro.
Directions:
Directions:
Preheat oven to 400 degrees. Arrange tomatoes, cut side down on large baking sheet/roasting pan. Drizzle with oil. Roast, turning pan around so they roast evenly (until skins are shriveled & beginning to brown) about 45 minutes. Remove from oven. Pour about 1 cup broth over tomatoes, let cool. When cooled, transfer tomatoes/broth to blender. Using metal spatula, scrape up browned bits and mix into blender. Add onion, garlic, lime juice, jalapeņo, salt to blender & puree until smooth. Transfer soup to large bowl and add remaining 2 cup chicken broth. Sprinkle cumin into small heavy skillet & heat over high heat, stirring until warmed & lightly toasted. Stir into soup. Refrigerate 2 to 3 hours (for cold soup). Add garnishes when serving.

 

 

 

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