The weather has definitely turned to autumn and this week marks the end of the CSA and Farmer's markets.
I picked up one last pile of sweet red peppers and decided to do a riff on a downshiftolog recipe, with what I had on hand.
With no fresh tomatoes, I used a pint of home canned crushed tomatoes and the peppers I roasted the night before. Recipe is below.
Overall, it was slightly smoky, sweet and dairy free (if you leave off the whisps on top). It was a great weekday lunch and made about 6 cups in all, so I have a quart in the fridge!
Recipe for Roasted Red Pepper and Tomato Soup
Ingredients:
6-7 roasted sweet red peppers or 2 jars of prepared peppers (for fresh peppers, see prep note below)
1 pint of canned tomatoes (crushed or whole)
About 3-4 ounces of tomato paste (half a can)
1 small onion, minced
2-3 cloves garlic, crushed
Olive oil
1 tsp Balsamic vinegar
1 tsp dried basil
1 to 1.5 cups chicken stock or water
salt and pepper to taste
Directions:
(Ahead of Time) Pepper Prep: Turn the oven to 500 degrees and place clean, dry and whole red peppers on a foil-covered baking sheet. Cut for 40-45 minutes, turning at least three times, until it's charred on all sides and peppers are soft. Remove from tray and put in a plastic bag or covered bowl for 10+ minutes to cool (and for the skins to loosen). Remove the skins, and seeds/stem. Store in fridge until ready to use, can be done the day before.
The Soup:
Sweat the onions in some olive oil and salt until soft, put the garlic in for the last minute. Add the tomato paste, stir and let it get warm. Once it's fragrant and starting to toast a bit, add in the peppers, tomatoes, stock and basil. Keep stirring as it comes to temperature.
Once it's bubbling, pour it into the vitamix blender, with some salt and pepper and the balsamic vinegar. Let it blend for 2-3 minutes until silky smooth, Test for seasonings, adjust as needed, and enjoy.
The best part about the soup is the delicious smell of the peppers as they roast. I definitely need to add red peppers to my garden list for next summer!
Thanks for stopping by!
Comentarios