Directions: |
Directions:Remove roasted tomatoes from baking dish; place in a food processor or blender. Pour oil and pan juices from tomatoes into a medium castiron skillet.
Add onion, chili powder, cumin, and salt to skillet. Cook and stir over medium heat until onion is soft, about 4 minutes. Add a small amount of chicken broth to deglaze the pan. transfer to tomatoes in blender and puree. This may need to be done in batches. Pour puree through a sieve, food mill, or fine mesh colander to remove the seeds and skin. (I have been known to skip this step when I am in the mood for a chunkier soup). You should have about 2-3 c. of puree. In a medium stockpot, combine puree, chicken broth, tequila, and sour cream. Cook on low heat until warmed through.
*This can be served hot or cold* |
Personal
Notes: |
Personal
Notes: My Dad actually loved my soup, at least I think he did. But since my Dad was not a fan of alcohol, I always left out the tequila when I made it for him. It's just as good without the tequila.
This is actually another of my Marlboro cookbook recipes. I love those recipe books. I lost them in a move across Texas many years ago. I was on shopgoodwill.com one day and accidentally found all of them. I of course ordered them for myself. I have since then found them twice again and ordered them for both of my daughters. We have used them so many times we have food stains on the pages.
I have included the recipe for oven-roasted tomatoes in the vegetable section.
{PHOTO - JERRY DON WALSH / FATHER}
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This recipe for Mexican Tomato Soup is from