Friday, August 8, 2014

Roasted Tomato Soup with Mini Cornbread

When I pack lunches during the school year, I try to pack at least one or two hot lunches for my kids to enjoy.  Soup, Mac-n Cheese, spaghetti are some of their favorite thermos meals.  First things first, you need to buy a good thermos.  Some thermoses are not that good at keeping the meals hot by the time lunch time rolls around.  I did a little research and found two great thermoses online. One meal you definitely want hot is soup.    I can make this soup over the weekend and just heat it up in the morning and pour it into the thermos.  Even the cornbread muffins can be made in advanced and kept in the fridge for easy lunch packing on those busy mornings. 


To Roast Tomatoes:
4-5 cups of fresh tomatoes chopped into large pieces
6-8 cloves of garlic
2 medium onions cut into large chunks
salt and black pepper to taste
2-3 Tbs olive or canola oil

All roasted tomatoes, onions and garlic (with all pan drippings)
1 quart chicken stock (for vegan version use vegetable stock)
1/2 tsp cumin powder
pinch of sugar to taste (if needed)

salt and black pepper to taste

Mini Cornbread Muffins:
Two boxes Jiffy Cornbread Mix
2 eggs
2/3 cup milk
1 (15oz) can creamed corn
Season tomatoes, garlic cloves, and onion with salt, pepper and oil.  Roast in a 450 degree oven for 30 minutes.  Place all roasted ingredients into a soup pan with roast pan drippings.  Add 1 quart stock, cumin powder, chili powder, sugar, salt, and pepper to taste.  Bring to a simmer then use a immersion blender to blend until smooth.

Once soup is blended,
strain through a sieve for a very creamy smooth soup.  Enjoy.

Mix all cornbread ingredients together.  Grease mini muffin tins and bake for 8-10 minutes at 400 degrees.   Serve hot or at room temperature.  Enjoy.


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