Mexican Soup With Aged Cheddar From Here
Ingredients
- 8 large Italian tomatoes, halved lengthwise
- 1 large onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, coarsely chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 small jalapeño pepper, quartered and de-seeded (optional)
- 1 tsp. (5 ml) chilli powder
- 1 tsp. (5 ml) ground cumin
- 1 tsp. (5 ml) ground coriander seeds
- 1 tsp. (5 ml) cocoa powder
- 2 tbsp. olive oil
- Salt and freshly ground pepper
- 3 cups (750 ml) poultry stock
- 2 cups (500 ml) canned black beans
- 1/4 cup (60 ml) fresh cilantro, chopped
- 1 cup (250 ml) Aged Cheddar From here, grated
- 1 cup (250 ml) fresh cream
Preparation
Preheat oven to 350°F (180°C). Place 6 tomatoes, onions, carrots, garlic, peppers and jalapeño in a roasting dish. Add the chilli powder, cumin, ground coriander seeds and cocoa powder. Drizzle with olive oil, coating all the vegetables. Add salt and pepper.
Bake for approximately 55 minutes, stirring occasionally, or until the vegetables are golden and tender.
Remove vegetables from the oven and transfer to a blender. Add the poultry stock and deglaze the pan. Add this stock along with half of the black beans to the blender and blend everything to a smooth consistency.
Transfer the soup into a large saucepan and add the remainder of the beans. Bring to a boil while stirring.
Lower the heat and continue to cook for 5 minutes.
Serve in individual bowls and garnish each portion with the remaining chopped tomatoes, fresh cilantro, Aged Cheddar From Here, and fresh cream.
Serve with tortillas.
Servings 4 to 6
Preparation time
10 minutes
Cooking time
60 minutes
Rating
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