Gallery

Recipe Summary test

prep:
25 mins
cook:
5 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees . Line a large baking sheet with parchment and place the tomatoes on top. Drizzle with the olive oil; season with salt and pepper. Roast the tomatoes until the skins begin to split and blister, about 15 minutes.

    Advertisement
  • Transfer the tomatoes and any juices to a food processor. Add 1 cup chicken broth and process until coarsely pureed, about 10 seconds. Force the mixture through a fine sieve set over a medium saucepan; discard the pulp. Add the honey and the remaining 1 cup chicken broth to the saucepan and bring to a simmer over medium heat, whisking occasionally, about 5 minutes; season with salt and pepper.

  • Meanwhile, in a small bowl, mash the avocado; stir in the yogurt and season with salt and pepper. Place the cheese in a medium bowl and sprinkle the chile powder on top. Ladle the soup into bowls and serve with the avocado cream, cheese and tortilla chips.

Advertisement