Sunday, December 4, 2011

Roasted Red Pepper and Tomato Soup

It was cold and rainy this weekend which called for soup. Pete requested a tomato soup and grilled cheese. Not wanting to go to the store, I found a recipe that used ingredients that I had on hand and we opted for quesadillas instead of grilled cheese, as our bread was showing signs of mold.

This was an easy recipe from the Food Network - Rachel Ray. Similar ingredients in most soups, I'm finding - broth, tomatoes, carrots, onion, celery, garlic, and then roasted red peppers. I used a yellow and red pepper, left from my turkey project.


Chopping, chopping, chopping....carrots, celery, onion and garlic. The peppers went into the broiler to roast, and then into a covered bowl to "sweat" a bit so that the skins would come off. Veggies went into the soup pan to sauté in olive oil for about 7-9 minutes. Then I added in the tomatoes and the peppers and cooked that a bit longer.



Then I brought out the immersion blender (our regular blender might be at the appliance graveyard after a long summer of smoothies). Note to self - an apron might be useful next time using the immersion blender. Kind of made a mess on my shirt. Once it was blended, added in the stock and simmered a bit longer.



Got out the crepe pan and whipped up some cheese quesadillas with sliced avocado inside. And that was it - soup's on!

P.S. Pete said this was the best tomato soup he's ever had. I would give it 3 out of 4 stars - my mom's tomato basil is the best!


3 comments:

  1. Were the peppers real noticable? Taste wise I'm not a pepper fan (except for my Dr. Pepper!)

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  2. They were noticeable, but not overpowering. the roasted flavor of them was a nice compliment to the tomato.

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  3. Look delicious! Glad you didn't eat the moldy bread :)

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