MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Tomato Soup w/Chipotle
Categories: Soups, Vegetables, Chilies, Poultry, Herbs
Yield: 5 Servings

3 lb Fresh tomatoes; cored, and
- halved *
1 lg Sweet onion; peeled,
- quartered lengthwise
5 cl Garlic; left in the skins
1 lg Red bell pepper; cored and
- halved
Olive oil
Salt
2 Chipotle in adobo; rough
- chopped (more to taste)
2 c Chicken stock

MMMMM--------------------------GARNISH-------------------------------
Sliced fresh basil
+=OR=+
Chopped fresh cilantro
Dairy sour cream

Preheat oven to 400ºF/205ºC. Coat the bottom of a rimmed
baking pan or baking sheet with olive oil. Arrange the
tomatoes and red pepper cut side down on the sheet. Place
the garlic cloves and onion on the baking sheet. Paint
olive oil over the vegetables. Sprinkle salt over the
tomatoes, peppers, garlic, and onions, and bake in the
oven 45 minutes, or until the skins of the tomatoes and
peppers start to blacken.

Remove the baking sheet from the oven and allow it to cool
for 10 minutes. Pick the tomato and red pepper skins off
the tomatoes and peppers and discard. Peel the skins off
the garlic and discard. Reserve the baking sheet. Put the
roasted tomatoes, onions, peeled garlic, roasted peppers,
and chipotle into a food processor or blender. Add any of
the tomato liquid that may be left in the baking pan.

Scrape up any browned bits on the pan (not blackened bits)
and add those to the food processor bowl as well. Pulse
until you have a rough purée, about 60 seconds.

Pour the purée into a medium pot. Add 2 cups of stock.
Heat the soup to a simmer. Add salt to taste.

Garnish with a dollop of sour cream that has been lightly
thinned with water, and freshly sliced basil or chopped
cilantro.

Yield: Serves 4-6.

* We used regular garden tomatoes for this recipe. If you
use plum or Roma tomatoes, which are denser, you might
need to add a little more stock. You can roast the
tomatoes either cut side down or cut side up. We roast our
cut side down because you can then easily lift the skins
off of the tomatoes and peppers after they've charred a
bit. Regarding the chipotle chilies. They pack a punch, so
start with one puréed into the soup. If you still want
more heat, add another.

UDD Note: I scored a nice bundle of end-of-season
tomatoes from my favourite farmstand, Parson's Produce. I
couldn't possibly eat that many salads and hamburgers
before they "went off". So, I made this soup - a double
batch. For the stock I used Minor's/GFS Chicken Base
double strength. Worked out very well. Ate some of this
fresh and froze the rest in two bowl batches. Oh, yeah,
following the suggestion in the recipe - I "kicked it up
a notch (or two)".

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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... Who told you I was paranoid? It was THEM, wasn't it?
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)