Saturday, June 6, 2015

Fire Roasted Tomato Soup

3 cups pearl onions, cut in half
4 cups Irish potatoes, diced
3-1/2 - 4 cups Fire Roasted Tomatoes, diced with juice
      or- 2 cans (14.5 oz. each) Fire Roasted Tomatoes
3/4 - 1 can of RoTel® Tomatoes and Green Chilis
4 cups Chicken or Vegetable Broth
2 tsp. salt
1 tsp. pepper
1 tbsp. cilantro, optional
2 tbsp. olive oil

      Heat a heavy soup pot and add olive oil, sautè onions and potatoes until browned.  Add all tomatoes, green chilis and chicken or vegetable broth.  Salt and Pepper to taste.  Bring to boil and reduce heat to low, cook on low heat 30 minutes, or until onions and potatoes are tender. 
Notes:  Can add: diced Chicken Breast, Corn and Black Beans to this and it is delicious.  For another flavor,use bacon grease instead of olive oil, add crisp Bacon to garnish.  Freezes well up to three months.

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