Instead of easing into snow we are diving head first with a forecast 6-10 inches in the next 48 hours. Seems like a really early start to winter season when a calendar check said winter begins December 21.
Think I will put a pot of soup on to take the chill out of the air and add some warmth. Homemade creamy tomato soup is a remedy for just about anything including SNOW!
Use a rotisserie chicken it's a timesaver and adds more flavor to the soup.
Mexican Tomato Soup (Caldo de Pollo)
- 2 chicken breasts or 2-3 cups of meat
- 1 (28-ounce) can whole peeled tomatoes
- 1/2 tsp. freshly ground black pepper
- 2 tsp.brown sugar
- 2 TB. olive oil
- 1/2 cup chopped green onion
- 1-1/2 cups diced carrots
- 1-1/2 cups diced zucchini
- 2 garlic cloves, minced
- 1/4 tsp. cumin
- 1 bay leaf
- 1 TB. lime juice
- 1 (14-ounce) can Mexican-style stewed tomatoes
- 3 cups reduced-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Cook two chicken breasts, shred meat and set aside.
- 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 40 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, lime juice and broth.
- Bring to a boil, reduce heat and simmer 30 minutes.
- Remove bay leaf.
- Mash with a potato masher or blend with an immersion blender soup 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. Heat 5-8 minutes more on low heat.
- Serve with Monterey Jack cheese and serve with a quick pan-sauteed quesadilla.