Sunday, October 24, 2010

Roasted Red Pepper Tomato Soup

Yesterday it snowed in my home town. Snowed. It's October. I don't like how fall seems to be being skipped this year. Fall is my favourite season! The colours, the smells, the fact that I can put on a chunky warm sweater and enjoy a cup of hot chocolate. Bliss!

Another of my fall faves is soup. I love a pot of homemade soup on a wet, cold, fall afternoon. A creamy soup is always a bonus. Now, what some of you may not know about me is that for a year I worked as a sous chef in a restaurant. It was a great experience and I stole learned a lot! This recipe is one we came up with as a special when we got a double order of red peppers.

You can use jarred red peppers or if you're feeling ambitious you can roast your own. Read my tutorial on how to roast red peppers here!

Tomatoes, red peppers, cream... it's a bowl full of yum!

Sautée onions, celery and carrots in butter and season with salt, pepper and thyme.

Add chicken stock and simmer until the veggies are tender.

Add crushed tomatoes. If you have fresh great, but canned are just fine.

Simmer on med-low until the soup is heated through.

Pour soup into a food processor or blender and add the roasted red peppers. Purée until smooth. (Do small batches as the hot mixture can splatter and burn you.) If you plan to freeze this is where you'd portion out the soup and prepare for freezing. If you're eating the soup right away, return the puréed veggies to the pot and add the cream. Heat through and serve.

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Roasted Red Pepper Tomato Soup

1 med. onion, diced
2 med. carrots, diced
2 stalks celery, diced
4 tbsp butter
1/2 tsp thyme
3 c chicken stock
1 28oz can of crushed tomatoes
3 whole roasted red peppers (or 1 jar)
1 c 10% cream


1. Sautée onion, celery and carrots in butter over medium heat. Season to taste with salt, pepper and thyme.
2. After about 5 minutes add chicken stock and simmer until vegetables are tender.
3. Add tomatoes and heat through.
4. In small batches, add soup mixture to a blender or food processor and purée until smooth.
5. Return purée to pot and add cream. Stir to incorporate and heat through. Serve with croutons, baguette and/or a swirl of cream.

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