It's getting cool outside, and who doesn't love a warm bowl of soup at this time. This has always been a fan favourite with my family and friends, and it is super easy to make. It is great on its own, but it is even better with a gourmet grilled cheese for dipping! I really LOVE soup, it is one of my favourite things to have, especially puréed vegetable style. The best way to make a puréed soup is using an immersion blender.
I had done a lot of research when I bought my first one 8 years ago after my hand me down one from my parents died. I use a Kitchenaid model that is available at Canadian Tire (and often at a great discount). It has a very strong motor which is very important. I make soup almost weekly in the cooler months, and have been using this one for 8 ish years now, and it doesn't even look or feel that it has aged since I purchased it.
An immersion blender is great when you are making puréed soups because you don't have to dirty another kitchen product!...it blends perfectly!
Onto the soup recipe...
Roasted Red Pepper & Tomato Soup
What you are going to need to make this:
- 3 roasted red peppers (use jarred or make your own)
- 2 tbsp grape seed oil (I use this to sauté with, it has a much lower smoking point than olive oil)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 tbsp chopped fresh rosemary (or use dried if you don't have any)
- 1 28oz can whole tomatoes with its juices
- 1 cup chicken or vegetable stock
- good olive oil for drizzle
- a cheese to crumble on top. My favourites are a blue or gorgonzola cheese, but goats cheese or even mozzarella would be great!
How to make it:
- If you are making your own roasted red peppers, preheat your oven to 375 degrees. Cut the tops off your red peppers and discard the seeds and inner membranes. Place on a parchment paper lined baking sheet (for scrub free clean up) and roast for 35 to 40 minutes, until lightly blackened and softened. Place roasted peppers in a bowl and wrap tightly with plastic wrap so the peppers steam and the skins loosen. After about 20 minutes, you can easily peel away the skin.
- Heat grape seed oil in a large pot over medium heat. Add the garlic, onions, and rosemary and sauté until softened and onions are a little clear.
- Add roasted red peppers chopped in four, can of tomatoes and their juices and the stock. Simmer for 20 minutes, stirring occasionally.
- Purée the soup using an immersion blender until smooth. If you do not have one, let cool slightly, and blend in batches in either your blender or food processor.
- Ladle into soup bowl and drizzle with some good olive oil, and crumble with cheese of your choice if you want (you should!)
- Enjoy!
Serves 4 - 6 depending on serving size.
P.S. As with most other soups I make, I like to multiply the recipe, it freezes great!
Bon Appetit!
xo, Alysha