Venisonburger Soup

1. Heat oven to 425 F. Prepare a 9×13 baking pan by covering it with foil. Spray foil with non-stick spray. In a medium size bowl, toss cherry tomatoes with half of the extra-virgin olive oil. Spread the tomatoes in an even layer on the prepared foil-lined dish. Place in the oven. After 30 minutes, flip tomatoes over with a spatula. Bake another 25-30 minutes until cherry tomatoes are slightly charred.

2. While tomatoes are roasting, heat a Dutch oven with remaining half of the extra-virgin olive oil over medium heat. Add the onion, bacon pieces, and garlic and cook and stir until bacon is done but not crispy and the onion is translucent. Add the ground venison, mix and cook until venison is pink. (Note: Venison does not need to be cooked as long as ground beef. When using beef, cook it until browned.) Discard fat (there shouldn’t be much). Add the rest of the ingredients into the Dutch oven (everything except the tomatoes and the shredded cheese).

3. Stir to mix it all together, then bring to a boil. Reduce heat and let it simmer 20 minutes or until peppers are tender but not mushy.

4. Add warm roasted cherry tomatoes to mixture and stir gently. If the soup becomes too dry, add more broth.

5. You can adjust seasonings to your liking. Keep warm until you are ready to serve.

6. Dish into serving bowls.

7. Sprinkle shredded cheese on top of your bowl of soup.

8. Serve with your favorite roll or bread!

9. Yum!