Roasted Tomato and Leftover Roast Chicken Zuppe

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February 3, 2013 by thehaphazardchef

An easy and fast soup for these cold winter evenings. It is not only economical with minimal ingredients, it is hearty enough for your supper and uses up that tricky meat left over from your roast in a super simple way.

For two big bowls:
2 red onions
6 tomatoes
3 cloves of garlic
1 tbsp sweet paprika
1 tbsp chilli flakes
500ml chicken stock
50ml dbl cream
Leftover roast chicken

Crank the oven up to 180 degrees. Halve the onions and the tomatoes, and add them to a baking tray with the garlic cloves still in their skins. Drizzle with olive oil and sprinkle over the paprika and chilli flakes. Cook in the heated oven for half an hour till roasted and slightly crisp.

Just before taking the tomatoes out of the oven, heat the stock in a pan big enough to fit the other ingredients. When you remove the tomatoes, the onions and garlic should slip out out of their peel easily, and once this is discarded add all to the pan of stock and give it a good stir. Since the vegetables have already been cooked in the oven, you simply need to liquidize the mixture.

If you use a food processor add the pulverised soup back to the pan and heat again with the cream and finish with the shredded chicken. Simmer the mixture for a further 2 minutes until the chicken is heated through and serve with lovely warm, buttery bread.