South of the Border Tomato Soup

Rachael Ray always has some delicious sounding recipes and this is one that I knew I had to pass along to you guys!

Making your tomato soup from scratch is super easy and it will taste 10x better, but if you must, use an all-natural canned version and enjoy the toppings!

(source)

South-of-the-Border Tomato Soup 4 servings

  • 4 pints grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2 cups chicken broth
  • 1 teaspoon honey
  • 1 ripe hass avocado
  • 1/4 cup plain reduced-fat greek yogurt
  • 4 ounces sharp yellow cheddar cheese, shredded (1 packed cup)
  • 1/2 teaspoon ancho chile powder
  • 1 1/2 cups lightly crushed baked tortilla chips
  1. Preheat the oven to 450°. Line a large baking sheet with parchment and place the tomatoes on top. Drizzle with the olive oil; season with salt and pepper. Roast the tomatoes until the skins begin to split and blister, about 15 minutes.
  2. Transfer the tomatoes and any juices to a food processor. Add 1 cup chicken broth and process until coarsely pureed, about 10 seconds. Force the mixture through a fine sieve set over a medium saucepan; discard the pulp. Add the honey and the remaining 1 cup chicken broth to the saucepan and bring to a simmer over medium heat, whisking occasionally, about 5 minutes; season with salt and pepper.
  3. Meanwhile, in a small bowl, mash the avocado; stir in the yogurt and season with salt and pepper. Place the cheese in a medium bowl and sprinkle the chile powder on top. Ladle the soup into bowls and serve with the avocado cream, cheese and tortilla chips.
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