Fire Roasted Tomato Soup
Miz Helen's Kitchen
3 cups Pearl Onions, cut in half
4 cups Irish Potatoes, diced
3 1/2 to 4 cups Fire Roasted Tomatoes, diced with juice
or- 2- 14.5 ounce cans of Fire Roasted Tomatoes
3/4 to 1 can of Rol Tel Tomatoes and Green Chilis
4 cups Chicken or Vegetable Broth
2 teaspoons salt
1 teaspoon pepper
1 tablespoon cilantro (optional)
2 tablespoons Olive Oil
Heat a heavy soup pot and add the Olive Oil, saute' the onions and potatoes until browned.
Add all the tomatoes, green chilis and chicken or vegetable broth.
Salt and Pepper to taste.
Bring to boil and reduce heat to low, cook on low for 30 minutes until the onions and potatoes are tender.
We have added, diced Chicken Breast, Corn and Black Beans to this recipe and it is delicious or for another flavor we use Bacon Grease instead of Olive Oil and add crisp Bacon to garnish.
The soup freezes well for up to three months.
Saute' The Onions and Potatoes
The Smell Of This Soup Is Amazing
Peace and Joy
This Post Is Linked To
My Meatless Monday
Rock N Share Reunion
Weekend Kitchen Creations
Real Food Wednesday