Tuesday, March 18, 2008

Twofer Flop

So I was really disappointed with the Twofer recipe so I'm not going to include it. I don't want to leave you without a recipe though so I'm sending you one of my favorites.

Roasted Cherry Tomato Soup
  • Three 1-pint containers (2#) red cherry or grape tomatoes
  • 1 1/2 T olive oil
  • 1/2 cup chutney
  • 1 1/2 T lemon juice
  • 2t coarse salt
  • 2 1/2 cups chicken or veggie broth

Preheat oven to 500. In a large baking dish, toss the tomatoes with the oil to coat; spread in a single layer. Roast, shaking the pan halfway through, until the tomatoes have burst open and released some juice, about 20 minutes. Let cool for 5 minutes, then transfer to a large pitcher or bowl. Stir in the chutney, lemon juice, and salt. Working in batches, puree the mixture in a food processor or a blender until smooth.Transfer the puree to a large saucepan and stir in the broth. Warm gently before serving.

Added Bonus:

Yummy homemade croutons.

  • 1/4 cup olive oil
  • 2 garlic cloves
  • zest of one lemon
  • 1 loaf of French bread

Preheat broiler. Place the oil in a small saucepot and add the garlic cloves and lemon zest. Place over low heat and gently cook for 3-4 minutes. Remove from heat. Split the French bread open lengthwise, brush both sides liberally with the garlic-lemon oil, and place under the broiler to toast until golden. Remove and chop the bread into large bite-size pieces.

Put a few of the croutons in the bottom of the bowl before ladeling the soup in and a few more on top.


  1. Shucks--I kept checking here because I was looking forward to getting two meals for one.....maybe next time, huh...

    love, paula

  2. Anonymous10:58 PM

    GLAD YOU PRODUCED, even though Rachel Ray doesn't!