Yamato, Organic Yam & Tomato Soup

A Couple of years ago I gave you a recipe called Yummy Yam Butternut Squash Soup which I had created for a family member who has gone Organic. They are firm believers that when you go Organic you will feel a lot better. So after I made this fabulous soup they requested that I create more, and I even got the privilege of going to there garden to see what was available. So because we are at the end of the summer season and the beginning of Fall we had  very few choices. I know, I have all ready posted another Tomato Soup Recipe last week, but this one is a lot different than Creamy Tomato Soup.

Yields 14 Cups

Organic Yam & Tomato Soup Ingredients:2 Organic Yams
1 Organic Onion
12 Large Organic Tomatoes or 10 Organic Large Tomatoes 1 Box Cherry Tomatoes Organic
3 cups Organic Vegetable Broth
1 cup Half and Half Organic
½ cup Organic Olive Oil

Equipment
 1 Large Cookie Sheet with Edges 12"X17"
 1 Knife to skin tomatoes or 2 forks to remove skin

Take Tomatoes and Core the stem and Bottom place on cookie Sheet. Next Chop Onion, Peel and Chop Yams and place on cookie sheet. Drizzle with ½ cup of olive oil and bake in oven at 350 degrees until skins are roasted and Yams have caramelized about 45 minutes .

Remove all skins from tomatoes.

Place all vegetables in Food Processor or Blender turn on and add 3 cups of Organic Vegetable Broth while on.

Next remove from food processor or blender and poor into large pot and head thoroughly then add 1 cup of Organic Half and Half.

Serve Warm with Grilled Cheese or my Bruschetta Goat Cheese Panini

Bon Appetite!

Enjoy,
Sheila Fretz