Woke up to 56 degrees……but in Miami, that feels like it’s a lot colder than it really is! I bundled up to go to work, in Boots, Sweater, Scarf and Coat. Yes, it was That Cold to me.
On my way home, I passed an open field where they were selling fresh fruits and vegetables….so I stopped and walked right up to the stand where they had some gorgeous colorful vegetables. My grumbling stomach said…it’s time to make Tomato Soup!
I purchased some large tomatoes, a poblano and vidalia onions. Couldn’t wait to get home in order to start creating a new style of tomato soup.
As soon as I walked into my kitchen, out came a large cookie sheet, where I spread out the tomatoes, poblano pepper and vidalia onions to broil them first. Into a stovetop pot went garlic, tomato paste, tomato sauce, dash of kosher salt, pepper, smoked paprika, and the juice of one lemon, as well as two cups of low sodium chicken broth. As soon as I could smell the lovely aroma of the broiled tomatoes and the vidalia onions, the tomatoes were peeled, and then were chopped up with the vidalia onions and the poblano pepper, and all went for a swim with the rest of the ingredients in the stovetop pot. After a good 20 minutes, small batches of the soup went into a blender, where it liquified the vegetables together….such an amazing aroma came from this light and superbly flavorful soup.
But there was something missing…..I always keep my biscuit mix nearby, so in went one cup of the tomato soup, as well as half a cup of parmesan cheese and 1/3 cup of chopped bacon. In just 12 minutes at 400 degrees, the tomato soup biscuits were done!
Yum……now where did I put my soup spoon????