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)
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