Roasted Tomato Tortilla Soup

From cooking light:

5 medium tomatoes, cut in half
2 anaheim chilis
7 slices onion
2 large garlic cloves
8 white corn tortillas, cut into half inch strips
1 T cilantro
2 t cumin
1/2 t sugar
1 t salt
1/4 t pepper
3 (14 oz) cans chicken broth
1/2 c diced avocado
1/2 c queso fresco

(i didn't have any queso fresco so we used regular cheddar. it was still great)

1. preheat broiler

2. arrange tomatoes, cut sides down, on a foil lined baking sheet. cut chiles in half lengthwise, discard seeds and membranes. place chiles, skin sides up, on baking sheet. flatten with hand. broil 15 minutes or until blackened. remove from oven; let stand 15 minutes. peel tomatoes and chiles; place in a small bowl. place onion and garlic on baking sheet; lightly coat with cooking spray. broil 20 minutes or until browned, turning after 10 minutes. add onion and garlic to tomatoes in bowl. discard foil.




3. arrange tortilla strips on baking sheet in single layer, coat with cooking spray lightly. broil 9 minutes or until lightly browned, stirring occasionally.

4. place tomatoes, chiles, onion, and garlic in a food processor. processs 1 minute until blended. spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes stirring constantly. reduce heat to low; cook 6 minutes stirring occasionally. stir in cilantro and the next 5 ingredients (through broth). bring to a boil. cover reduce heat and simmer for 15 minutes.

serve each topped with tortilla strips, avocado, and cheese.
i think adding rotisserie chicken to this would be a nice touch and heartier. it was delicious!

and, for dessert, i had chocolate chip cookies in the freezer so we whipped up a little sandwich:
I whipped some heavy cream and spread between two cookies. place them in the freezer for about 1/2 hour (we went for a nice walk around the block) and when you pull them out they are hardened and taste just like an ice cream sandwich! yum!