Saturday, September 24, 2011

Roasted Red Pepper & Tomato Soup

Ahh yes. A velvety red soup bursting with summer flavours. Everyone was surprised at how sweet the soup tasted despite not using any sugar/honey/maple syrup. I sweated down 1 large onion in soya oil, added minced garlic, fresh thyme and a bay leaf. I added in a whole can of the roma tomatoes we processed last weekend and cooked them down until they smeared across the bottom of the pot.  Then i deglazed with equal parts homemade chicken stock and water. I added in a whole can of the roasted red peppers (also homemade) and let everything simmer for about 20 minutes. To finish, puree everything with an immersion blender and add a touch of cream and season with salt and pepper. I garnished the soup with a slice of tangy goat chevre. It melted into the soup (as smooth as sour cream) and complimented the pepper flavour wonderfully.  YUM!

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