january fourteen

Last night I made Tomato Soup.  Let me tell you, this soup is pretty damn good.  Even the boyfriend gobbles it up and he claims to have a hatred of tomato soup going back to childhood.  It's also stupid easy to make which wins points.

It calls for roasted red peppers which I like to do myself rather than using jarred ones, but you can use either.  Roasting your own red pepper is really pretty easy.  And a little fun, especially if you like to play with fire.

I put the whole pepper ( this picture is only a half b/c the other half was eaten.  Still works though) right on the grill over the gas flame.  Keep turning until all of the skin has blackened. 

Place the blackened pepper in a bowl and cover with a lid.  This will help to loosen the blackened skin so that you can easily scrape it off.  I leave it covered for 10 min or so.  During this time it will cool enough so that you can handle it.

Using a knife to scrape away the blackened skin.  It should come off very easily.

Then you just cut up the skinless pepper and puree with the tomatoes like the recipe states.

amassed ingredients

simmering deliciousness

The Recipe:

2 cans (each 28oz) whole tomatoes

2 roasted sweet red peppers, seeded

1/4 cup vegetable stock ( I use "Better Than Bouillon")

2 tbsp sugar

Salt and pepper to taste

1/4 cup heavy cream

3 tbsp butter cubed

1 tbsp chopped fresh basil for garnish( I use a little more, but that's because I really like basil)

1.  In a food processor, puree tomatoes and peppers.  Pour into saucepan and add stock, sugar, salt and pepper.  Bring to a boil.  Reduce heat and simmer for 15 to 20 minutes, until slightly thickened.

2.  Stir in cream.  Remove from heat and gradually whisk in butter, a piece at a time.  Serve garnished with basil.

Serves 4.

from House & Home Magazine October 2011