It must be fall because today I had the inexorable urge to cook a big pot of soup. I was intrigued by the scrumptious looking Trader Joe's roasted red pepper and tomato soup but deterred from buying it due to the high sodium content and amount of unnecessary additives including added sugar. So I made this incredibly delicious September starter that's low in salt and high in yums.
Roasted Pepper and Tomato Soup
{makes approx. 10 medium servings}
1 medium onion, chopped
5 cloves of garlic, minced
2 tbsp extra virgin olive oil
1 large can whole plum tomatoes
2 tbsp smoked paprika
1 jar roasted peppers, drained (I like the tri-color ones from Trader Joe's because they don't have added sugar)
3 cups chicken stock
juice from one lemon
1 tbsp dried basil
1/2 tsp each - garlic powder, dried thyme, ancho chili powder, and onion powder
1 or 2 tsp cayenne pepper (or more or less to taste)
1/4 cup whole milk or half & half
salt and pepper
Saute the onion in olive oil for about 5 minutes until translucent, add the garlic and a little salt and pepper and cook for another 2-3 minutes. Add the tomatoes (with the liquid), paprika, and peppers. Bring to a boil and simmer for 10 minutes. Puree the mixture in the food processor in small batches and return to the pot. Add the chicken stock, lemon and herbs/spices and return to a boil. Simmer for 10 more minutes. Remove from heat and add the milk, salt and pepper to taste. Serve with a spoonful of Greek yogurt and some crushed red pepper flakes (Mike's idea!) to make it even creamier and spicier.
No comments:
Post a Comment