{"id":10232,"date":"2016-11-28T05:00:36","date_gmt":"2016-11-28T13:00:36","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=10232"},"modified":"2020-03-29T11:07:59","modified_gmt":"2020-03-29T18:07:59","slug":"roasted-chili-tomato-soup","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/roasted-chili-tomato-soup\/","title":{"rendered":"Roasted Chili Tomato Soup"},"content":{"rendered":"

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Happy Monday!! Welcome back from (hopefully) a lovely long-weekend! TELL ME ABOUT ERRTHING YOU ATE!
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We ate the traditional stuff - turkey, potatoes, gravy, green beans, etc. AND ALSO my brother smoked a turkey (totes tasty), and then tons of ribs\/pork shoulder the next day. Uuum YUM. If you've been a reader long enough, you might remember that my family does a Thanksgiving extravaganza which starts Wednesday night and runs through Saturday - it's a BFD.<\/p>\n

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This year was extra special because I got to (finally!) meet my cousin's daughter, who is SO CHARMING and my new BFF and the best snuggle buddy ever! She's 7ish months old, and srsly: the best. I'm in love!<\/p>\n

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I'm also in love with soup season, which has most definitely arrived in full force. Today we're talking about tomato soup, but with a KICK! I had a ton of chilies leftover from Mom's garden, so we decided to roast them (YUM CHARRED GOODNESS!), and add them to my classic tomato soup recipe<\/a>. SPICY! And delicious! This could go a variety of ways, depending on the kind of peppers you use: we used mostly Jimmy Nardello, some Bulgarian carrot peppers, and jalape\u00f1os.<\/p>\n

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Have a wonderful week! xo<\/p>\n

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