So, I know I said I would make a pot of soup every week since it's cooled off...but our life has been a little crazy lately. Daniel and I moved into a new house about a month ago, and I haven't been cooking very much because we've been getting settled and such. However, we're finally settled enough that I felt like cooking tonight. SO...here's the recipe I used for tonight's soup!
From myrecipes.com:
Roasted Red Pepper-Tomato Soup
Ingredients
-3 red bell peppers, rinsed, stemmed, seeded and halved
-3 tablespoons olive oil
-1 onion, peeled and chopped
-2 cloves garlic, peeled and minced
-1 can (28 oz) whole plum tomatoes
-1 tablespoon paprika
-3 cups vegetable broth
-2 teaspoons lemon juice
-salt and pepper
-creme fraiche or plain yogurt
-chopped parsley
Preparation
1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.
2. In a 3- to 4-quart pan over medium heat, add the olive oil and the onion; stir often until onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1 to 2 minutes. Add the roasted peppers and tomatoes, along with their juices, and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
3. In a blender or food processor, purée the soup in small batches until smooth. Return purée to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste. Ladle into cups or bowls and garnish with a dollop of crème fraîche or plain yogurt and parsley.
Yields 10 to 12 servings.
Nutritional Information
Calories: 72
Protein: 1.5g
Fat: 3.8g
Carbohydrates: 9.3g
Fiber: 1.5g
Sodium: 127mg
Cholesterol: 0.0g
This soup was so easy to make! I love tomato soup, but I wanted something a little different. I bought a roasted red pepper and tomato soup at Trader Joe's a while back and LOVED it. This was the first recipe I found when searching that didn't use store bought roasted red peppers. I wanted to roast them myself.
I actually ended up making a double batch of this because I want to freeze some...so it made a ton! So yummy! And it was extra-delicious with a grilled cheese sandwich.
Now...it's time to go cut the pumpkin bread I've got cooling on the stove. YUM!
