Roasted Red Pepper & Tomato Soup
Hi! This is a soup I made up, and wanted to record here for the future.
2 red peppers
1 small onion, chopped
1 tbsp olive oil
1/4 cumin
1/2 tsp coriander
1/2 tsp oregano (I had fresh herbs to use up, so I tore off a bunch of leaves and added them)
1/4 tsp cayenne
1 19oz can diced tomatoes
1 can chicken stock + 1 can water
salt and pepper
1/2 tsp honey (to taste)
Heat oven to 350 (hey, if it's summer you could do it on the bbq!) - roast peppers until outsides are charred. Put them in a bowl covered with saran wrap to make peeling easier. When they're cool enough to handle, peel them, take the top off and discard the seeds and any unwanted bits from the inside.
Heat olive oil in saucepan, add onions and saute until softened. Add the spices, and plop the peppers in. Add the tomatoes, chicken stock and water, salt and pepper. Simmer, covered, for about 10 minutes. Remove from heat and either puree with an immersion blender or another blender. Add about 1/2 tsp honey - it sort of mellows the tang of the tomatoes.
2 red peppers
1 small onion, chopped
1 tbsp olive oil
1/4 cumin
1/2 tsp coriander
1/2 tsp oregano (I had fresh herbs to use up, so I tore off a bunch of leaves and added them)
1/4 tsp cayenne
1 19oz can diced tomatoes
1 can chicken stock + 1 can water
salt and pepper
1/2 tsp honey (to taste)
Heat oven to 350 (hey, if it's summer you could do it on the bbq!) - roast peppers until outsides are charred. Put them in a bowl covered with saran wrap to make peeling easier. When they're cool enough to handle, peel them, take the top off and discard the seeds and any unwanted bits from the inside.
Heat olive oil in saucepan, add onions and saute until softened. Add the spices, and plop the peppers in. Add the tomatoes, chicken stock and water, salt and pepper. Simmer, covered, for about 10 minutes. Remove from heat and either puree with an immersion blender or another blender. Add about 1/2 tsp honey - it sort of mellows the tang of the tomatoes.
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