Roasted Tomato and Corn Soup & Crock Pot Apple Sauce- Fall is HERE!

Roasted Tomato and Corn Soup 

(Note to tomato haters- My husband *despises* tomatoes and he liked this soup!  For tomato lovers you'll be in heaven!  Mmmmm...)

3 cups canned corn
6 large tomatoes, halved
2 TB olive oil
6 bacon slices
1 onion, chopped
3 garlic cloves, minced
2 TB paprika
1/2 tsp. cumin
1 tsp. chili powder
1 1/2 tsp. salt
1 tsp. pepper
4 cups chicken broth

1) Preheat broiler.  Toss corn and tomatoes in olive oil and place on aluminum-foil lined baking sheet.  Broil 8 inches away from heat about 5 minutes or until corn and tomatoes are golden brown and tender.  Remove tomato skins and set aside.

2) Cook bacon over medium heat until crispy.  Remove bacon and set aside.

3) Add onion to bacon drippings and cook over medium-high heat, stirring frequently, 5 minutes or until tender.  Stir in garlic and next 5 ingredients; cook 2 minutes.  Stir in broth and reserved corn, (set aside a few kernels) tomatoes, and liquid from baking sheet.  Bring mixture to a boil, reduce heat, and simmer 15-20 minutes, stirring occasionally.

4) Transfer mixture, in small batches, and puree until smooth.  Stir in bacon (set aside a few pieces).  Ladle soup into bowls and top with reserved corn kernels and bacon.

(I believe I found this in Sunset magazine)

Crock Pot Apple Sauce

Peel and cut up approx. 9 apples (You want to get close to filling up your crock pot.)  Add 1/2 cup of sugar, 1/2 tsp. of cinnamon and 1 cup of water.  Set on high for 3 hours or low for 6 hours.  Stir occasionally.  Your house will smell amazing and the apple sauce is delicious!

Let me know what you think!;)