Mexican Roasted Tomato Soup

By MaryEllen

Ingredients

• 1 (28 ounce) can whole peeled tomatoes
• 1/2 teaspoon salt
• Freshly ground black pepper+
• 2 teaspoons brown sugar
• 2 tablespoons olive oil
• 1/2 cup chopped green onion
• 1 large carrot, chopped
• 2 garlic cloves, chopped
• 1/4 teaspoon cumin
• 1 (14ounce) can Mexican
• style stewed tomatoes
• 3 cups reduced sodium chicken broth
• 1/2 cup heavy cream
• 1 cup shredded Monterrey Jack cheese

Preparation

Step 1

Preheat oven to 300F.

Drain whole tomatoes, reserving juice. Cut tomatoes into halves and place on baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with 1 tablespoon oil. Bake 90 minutes, or until browned.

Heat olive oil in a large saucepan. Add green onion, carrot, garlic and cumin. Cook 10 minutes, covered. Add roasted tomatoes, reserved juice, stewed tomatoes and broth. Bring to a boil, reduce heat and simmer 20 minutes. Mash with a potato masher or blend with an immersion blender until partially smoother. (You can also transfer to a food processor and blend until partially smooth, then return to pan.) Add cream and additional salt and sugar to taste. Serve with Monterrey Jack cheese.