Soup that’s even better than Mm Mm good!

Written by Joy Paoletti and Judy Vig
Wednesday, 04 May 2011 00:00

As children, we remember the steaming hot bowls of tomato soup mom would serve for lunch. It was “Mm Mm good!” Do you remember this? Who didn’t love this great can of soup? Mom would serve it with slices of American cheese, that we just ripped into pieces and threw into the bowl, waiting a second or two for it to melt into a ooey, gooey deliciousness that hung from the spoon.

Judy and I have changed things a bit over the years and thought we would try to make this from scratch. All varieties of tomatoes work well; even cherry tomatoes. The flavors of the vegetables, when roasted, are deep and so rich in flavor. We have also served the soup cold with chunks of creamy avocado and shredded cheese, and have even tossed it with hot pasta for a quick meal. Try it, see for yourself, its a little bit of Heaven in a bowl. Enjoy!

Join us today on Better CT, channel 3 at 3 p.m., as we share three great “2 Minute Takes” on summertime desserts. Remember when you run out of time, try a “2 Minute Take.”

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Roasted Tomato Soup with Avocado Cream

2 pounds Roma tomatoes

1-2 onions, quartered

2 carrots, peeled and in chunks

2-3 garlic cloves, skin removed

good quality olive oil

1-1 1/2 cups chicken stock

salt and pepper

(we call this S’wepper)*

Avocado Cream

2 avocados, pits removed

1 clove garlic, finely minced

2 tablespoons lime juice

1/4-1/2 cup sour cream

1/2 teaspoon salt

cilantro, chopped for garnish

For Avocado Cream: Blend all ingredients together until a creamy consistency is achieved.

Preheat oven to 350º. On a large baking sheet place all chopped vegetables. Drizzle with olive oil and toss veggies around to coat all as best as you can. Sprinkle generously with salt and pepper. Roast for 30 minutes or until all are soft when pricked with the tines of a fork. Let the veggies cool. Puree all in food processor until desired texture is achieved. When ready to serve, heat soup in a sauce pan and add enough chicken broth to make as thick or thin as you prefer. Taste and re-season with S’wepper.

Garnish with a dollop of avocado cream and fresh cilantro.

* S’wepper is great to have on hand and always ready. Mix two parts salt to one part pepper.

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