6 Soups And Stews, #1
What are you having for dinner tonight? Soup has always been a go-to meal for me when the days are short and cold. There’s nothing like a simmering kettle of hot and flavorful nourishment on the stove to come home to after a long day at work or school.
It’s the best way to keep yourself warm, if you ask me! Roasting the tomatoes gives this soup some extra flavor – plus, it makes your whole house smell absolutely amazing! The roasted tomatoes look so good that I really have to remind myself not to eat all of them, straight from the pan…
8 – 10 ripe, medium-sized tomatoes. roughly chopped
2-4 garlic cloves (adjust amount to your taste)
3 Tbsp Bertolli olive oil; divided
1/2 tsp McCormick cumin
1/2 onion, finely chopped
1 jalapeno, finely chopped (optional)
1 cup frozen corn
1 cup chicken broth or water with 2 rounded tsp better than bouillon
1 cup McArthur milk
1/4 tsp ground coriander
1/8 tsp chili
2 Tbsp chopped cilantro or green onions
Preheat oven to 375 degrees. Spray a roasting pan with cooking spray or just drizzle with some olive oil.
Spread the chopped tomatoes and garlic on the roasting pan. Drizzle with half the olive oil and sprinkle with cumin. Roast 30-45 minutes, until the tomatoes are soft and begin to brown on the edges. Remove from oven and let cool.
To medium cooking pot, add the rest of the oil, the onions and jalapeno (if using). Cook for about 5 minutes, until tender, then add corn and cook until it starts to brown. Add broth.
When the tomatoes have cooled, puree them in a blender, adding milk a little bit at a time.
Add tomato puree to pot, along with coriander and chili. Bring to simmer. Adjust seasonings to taste.
Top with chopped green onion or cilantro and serve with crusty bread.
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Quick Tip: I’m not sure if this is the answer to stop a curdling problem, but it has worked for me. I use 2% milk. In general, whole milk or cream work best for any cream soups. Also, add any salt if needed, at the end.