Roasted Red Pepper and Tomato Soup

I have a problem.

Ok, this probably doesn’t qualify as a legitimate problem, but this photo was taken in October. OCTOBER people!

It finally started raining again in the great PNW, and all is now right with the world, but I’ve been scrambling to use up all the late-blooming vegetables in my garden  because of it. In my mind, rainy fall weather + a surplus of vegetables = soup.

Ingredients:

olive oil

2 small yellow onions, diced

2-3 cloves of garlic, minced

4 lbs of tomatoes, peeled (I used a mixture of plum and roma tomatoes)

2 red bell peppers, roasted

1/2 teaspoon dried thyme

1 tablespoon dried parsley

1 teaspoon salt

fresh ground pepper

4 cups of chicken stock

1 cup milk

Directions:

To roast the peppers:

Place the peppers on a cookie sheet lined with foil under a broiler (or over a gas range), turning occasionally until the skin becomes charred. While the peppers are still hot, place in a bowl and cover with plastic wrap. After the peppers cool down enough to handle, about 15-20 minutes, the skin will easily peel off. Pull out the stems, remove the ribs and seeds, and roughly chop peppers.

To peel the tomatoes:

Cut a small “x” onto the bottom of each tomato. Bring a large pot of water to a boil and add tomatoes. Let tomatoes soak for 45 seconds- 1 minute and then remove and place in a bowl of cold water to cool them down. Use the “x” mark to help peel the skins off and roughly chop.

To make the soup:

In a large stockpot over medium heat, drizzle in enough olive oil to coat the bottom of the pot and saute the onions until translucent, about 8 minutes.  Add the garlic and cook for 2 more minutes.

Add all of the remaining ingredients, except for the milk, and simmer for 20 minutes, covered.

Puree the soup using a blender. Or an immersion blender if you (or your parents….) happen to have one. Because they are really fun and you can pretend you’re cooking in Kitchen Stadium. If that’s your thing.

I like my soup to have a little texture, so I leave the soup as is, but for a super smooth soup, pour it through a fine strainer after blending.

Return the soup to the stockpot and add in the milk. I just used fat-free milk since that’s what I drink and it worked just fine, but for a really cold day when you need some soup with a little oomf, use something with some fat.

Taste and adjust seasonings as necessary. Sometimes using fresh tomatoes in a recipe will cause it to be more acidic than desirable, so if you feel like that happened, add in a pinch of sugar and taste again. But only add a TINY pinch at a time, nobody likes overly-sweet tomato soup- you’ve been warned!!

Nom nom nom… Eat immediately with a toasty grilled cheese sandwich and a cup of coffee (<– best lunch ever!!)

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One thought on “Roasted Red Pepper and Tomato Soup

  1. Pingback: Fresh Tomato and Meat Sauce | I'll Take Seconds

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