07 Nov Creamy Roasted Bell Pepper Tomato Soup
It’s cold right now in NYC. Raining, and high possibility it will snow later. There’s no way I’m leaving the house. But I’m hungry. So, I want something warm and yummy. As I look in my refrigerator, I see the cheese that I always have, and a loaf of bread and a can of tomatoes in my pantry. Obviously I need to make grilled cheese and tomato soup. Mmmm…Perfect pairing on a cold winters day, or any day for that matter. All you need is a few ingredients and you will have an incredibly satisfying meal in minutes! A couple of staples you should have in your pantry that have long shelf life are canned tomatoes and bottles of roasted peppers. (We’ll cover the staples one should always have in our pantry another time! But for now, tomatoes and peppers are a must!) I like to add the peppers because it adds another element of flavor and smokiness that requires little effort, but makes a big difference! These ingredients are going to make up most of our soup. Now, some recipes call for fresh tomatoes. Unless you have a tomato garden in your apartment in New York City during the winter, you’re not going to get the ripest and most beautiful tomatoes available. Canned tomatoes are great because they are always picked at their peak season and you know you always get the best tasting quality tomato.
Here is my Creamy Roasted Bell Pepper and Tomato Soup
1 Small Onion
2 Tablespoons Olive Oil
1 28 oz Can San Marzano Tomatoes (Any brand of Whole Peeled Tomatoes will work)
1/2 Cup Roasted Bell Peppers (Jarred is fine)
1 Tablespoon Dry Italian herbs
1/2 Cup Cream (Plus some extra for adjusting consistency)
2 Tablespoon Butter
1 Tablespoon Red Wine Vinegar
Chili Flakes to taste
Salt and Pepper to taste
Parmesan Cheese for Garnish
Sautee chopped onions in olive oil until caramelized under low to medium flame (about 10 minutes)
Add canned tomatoes and peppers and cook for 5 minutes
Place tomatoes, peppers and caramelized onions in blender. Puree until super smooth.
Add everything back to pot and add herbs, cream, butter, vinegar, chili flakes, and salt and pepper to taste.
Under LOW flame simmer for about 20 minutes so that everything can get snuggled and warm.
Serve super hot and garnish with some Parmesan cheese.
POW!
If you like your soup to be more creamy, add a little more cream, if you want it thicker, just let simmer and reduce a little longer. If you want it to be more spicy, add your favorite hot sauce! If you want to go back to your childhood add some goldfish crackers. Customize however you like, you really can’t mess it up. Enjoy 🙂
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