Tomato soup with cornbread croutons and jalapeño cream sauce

Fall food at it’s best: Tomato soup with cornbread croutons and jalapeño cream sauce and an open faced pastrami melt.

Tomato soup-

Roast (on the Traeger or oven) tomatoes, peppers, mirapeaux (already chopped TJ mix is the best), drizzled with EVOO and a lot of s&p.

After they’re cooked through, blend roasted ingredients in a blender with a can or two of fire roasted diced tomatoes, tomato sauce, vegetable broth (if you need to thin it out) and boxed tomato soup (if you want to add more volume).

I leave it slightly chunky so blend to your desired consistency.

 

Cornbread croutons-

cube and toast store bought cornbread (freeze what you don’t use)

 

Jalapeño cream sauce-

in a blender, combine roasted jalapeños that have been deseeded and sour cream.

 

 

Pastrami melt-

toast wheat sourdough bread

Layer-mustard, pastrami, low fat Swiss cheese and Trader Joes sauerkraut with Persian pickles (the best out there)

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>