I did this last year about this time and I've decided to do it again! This year I'm going to challenge myself to make 2 new soups every week for the next month. That will hopefully take me through the worst part of winter, entertaining myself with new recipes and hopefully feeding the family some good healthy meals.
So, I started today. I planned to just make my regular stand-by tomato soup which is wonderful but then I remembered hearing a buzz about this Roasted Tomato Soup. I tracked down the recipe but didn't quite follow it as written, big surprise. I had a yellow pepper I really wanted to use up so I thought roasting that would be a nice addition. And I didn't have that many fresh tomatoes so I used some fresh and some canned. The end result was superb! Here's what I made:
Roasted Tomato & Yellow Pepper Soup
4 roma tomatoes, cored & halved
1 yellow pepper, chopped
1 onion, sliced
4 cloves garlic
4-5 T olive oil
salt & pepper
Put these veggies in a roasting pan, drizzle with oil and sprinkle with S&P. Roast at 400 degrees for about 30 minutes. When they are done, place them in a saucepan and combine with:
1 can chicken broth
1 can diced tomatoes
2 T butter
1 T sugar
Bring to a boil, reduce heat & simmer for 20 minutes or so. Blend with an immersion blender till smooth then add salt & pepper to taste. This recipe makes about 4 servings, two adult size and two kid size.
We had ours with grilled cheese sandwiches, which is always a no-brainer. The kids liked dipping their sandwiches in the soup. So did I actually. It was a great meatless Monday meal (a day late) that no one complained about!
My next soup will be an African Peanut Stew...my mouth is watering just thinking about it, and I have to giggle a bit when I think about whose recipe it is. Stay tuned ;)