Ingredients for Roasted Tomato and Carrot soup:
2lbs fresh tomatoes cut into large chunks
2 large onion cut into chunks
1 1/2 cups chopped carrots
7-10 cloves or garlic (you are roasting this so the flavor is mild)
salt and black pepper to taste
canola oil (about 2 Tbs)
6-8 cups chicken stock/broth
1 tsp cumin powder
1/4 tsp dried thyme
red chili powder (or cayanne powder) to taste
On a large baking sheet, add chopped tomatoes, carrots, garlic cloves, onion, salt, black pepper and canola oil. Roast in a 375 degree oven for 45-50 minutes. Turn oven off and allow to sit in oven for 10 more minutes.
In a large soup pot, add the roasted veggies, chicken stock, dried thyme, cumin and red chili powder. Simmer for 15 minutes. Season with salt as needed.
Use an immersion blender make the soup creamy. This step is best done by an adult or teen. Once soup is creamed, strain half of the soup through a mesh strainer. I added the other half of the thickened soup to the pot for a nice consistency. Taste for seasoning and serve hot. Enjoy.
Ingredients for Cheesy Bread Dunkers:
1 loaf of french bread cut in to slices
butter or margarine as needed
1 cup mozzerella cheese
1 cup cheddar or colby cheese mix
dried parsley flakes (optional)
Slice bread (have an adult do this step). Have the kids butter the bread on both sides.
Mix the cheeses and top each slice of bread with enough cheese to cover the bread and then sprinkle with a little dried parsley flakes. Bake in preheated a 375 degree oven for 5-6 minutes or until bread is toasted and cheese is melted. Serve with soup. Enjoy.
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