MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Tomato Soup w/Chipotle
 Categories: Soups, Vegetables, Chilies, Poultry, Herbs
      Yield: 4 Servings
 
      3 lb Fresh tomatoes; cored, and
           - halved *
      1 lg Sweet onion; peeled,
           - quartered lengthwise
      5 cl Garlic; left in the skins
      1 lg Red bell pepper; cored and
           - halved
           Olive oil
           Salt
      2    Chipotle in adobo; rough
           - chopped (more to taste)
      2 c  Chicken stock

MMMMM--------------------------GARNISH-------------------------------
           Sliced fresh basil
           +=OR=+
           Chopped fresh cilantro
           Dairy sour cream
 
  Preheat oven to 400°F/205°C. Coat the bottom of a rimmed
  baking pan or baking sheet with olive oil. Arrange the
  tomatoes and red pepper cut side down on the sheet. Place
  the garlic cloves and onion on the baking sheet. Paint
  olive oil over the vegetables. Sprinkle salt over the
  tomatoes, peppers, garlic, and onions, and bake in the
  oven 45 minutes, or until the skins of the tomatoes and
  peppers start to blacken.
  
  Remove the baking sheet from the oven and allow it to cool
  for 10 minutes. Pick the tomato and red pepper skins off
  the tomatoes and peppers and discard. Peel the skins off
  the garlic and discard. Reserve the baking sheet. Put the
  roasted tomatoes, onions, peeled garlic, roasted peppers,
  and chipotle into a food processor or blender. Add any of
  the tomato liquid that may be left in the baking pan.
  
  Scrape up any browned bits on the pan (not blackened bits)
  and add those to the food processor bowl as well. Pulse
  until you have a rough purée, about 60 seconds.
  
  Pour the purée into a medium pot. Add 2 cups of stock.
  Heat the soup to a simmer. Add salt to taste.
  
  Garnish with a dollop of sour cream that has been lightly
  thinned with water, and freshly sliced basil or chopped
  cilantro.
  
  * We used regular garden tomatoes for this recipe. If you
  use plum or Roma tomatoes, which are denser, you might
  need to add a little more stock. You can roast the
  tomatoes either cut side down or cut side up. We roast our
  cut side down because you can then easily lift the skins
  off of the tomatoes and peppers after they've charred a
  bit. Regarding the chipotle chilies. They pack a punch, so
  start with one puréed into the soup. If you still want
  more heat, add another.
  
  UDD Note: I scored a nice bundle of end-of-season
  tomatoes from my favourite farmstand, Parson's Produce. I
  couldn't possibly eat that many salads and hamburgers
  before they "went off". So, I made this soup - a double
  batch. For the stock I used Minor's/GFS Chicken Base
  double strength. Worked out very well. Ate some of this
  fresh and froze the rest in two bowl batches. Oh, yeah,
  following the suggestion in the recipe - I "kicked it up
  a notch (or two)".
  
  From: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
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