I saw this recipe on The Kitchen (Food Network) and just had to try it! Sunny made this with a white bread cheese toast but Geoffrey Zakarian wouldn’t even take a bite until she forced him to so I’m leaving the lame processed cheese toast out. You can find that at this link if you’re interested in trying something that should have never made its way to TV!! https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-simple-roasted-tomato-soup-with-broiled-cheese-toast-8050386

The good news is the soup tastes great. The Jalapeño pepper gives it a nice spicy undertone!

Ingredients:

Olive oil

10 to 12 sprigs fresh thyme

6 cloves garlic

Salt and freshly ground black pepper

10 Roma tomatoes, halved lengthwise

2 red bell peppers, stemmed, seeded and halved

1 red jalapeno or fresno chili, sliced lengthwise

1 cup frozen pearl onions (do not defrost)

3 to 4 cups vegetable or chicken stock

I did change this a slight bit and added Morton’s Season Salt. If you follow my blog, I use this extra/secret ingredient often. I love what it adds!!

Method:

• Preheat the oven to 400 degrees.

• Cover a baking sheet with non stick aluminum foil.

• Drizzle olive oil in a zig zag pattern on the baking sheet and add garlic and thyme and salt and pepper.

• Place tomatoes, bell pepper, Jalapeño over the garlic and thyme and then cover the entire pan with 1 cup pearl onions.

• Drizzle with olive oil and add fresh ground black pepper a pinch of salt and of course a pinch of my secret ingredient, Morton’s Season Salt (optional).

• Bake in oven until onions are golden and slightly charred (approximately 40 minutes).

• Transfer all contents of the baking dish including the liquids to a blender and pulse for 3-5 seconds.

• Pour into a pot on the stove top and simmer. Add enough stock to your desired consistency (you may not use it all depending on how you like it).

• Serve this with your favorite sandwich. I love a good grilled cheese sandwich, but I avoid using processed cheese and I like to sprinkle a little parmesan cheese on the butter before toasting. It adds an extra zing and gives the sandwich nice color. Use a good Gruyere or cheddar or a combination of both! I am not opposed to white bread but Brioche works best and elevates the sandwich a bit.
• Of course, you could always use Sunny’s lame processed cheese toast with white bread, but judging by Geoffrey Zakarian’s reaction as an indicator, I wouldn’t go there!

Visit http://www.sundaywithachanceofmeatballs.com for more great recipes!

Ciao, Mike.