Monday, March 18, 2013
Roasted Red Pepper Soup with Sundried Tomatoes
This morning it is -9C. Suffice it to say, soup-making season appears to be far from over where I am. The only consolation is a hardy soup like this one. It melds the strong flavour of red peppers with the sweetness of sundried tomatoes. I had such good luck with adding sundried tomatoes to my tomato soup, I just had to see how well they would go with red peppers.
Oh I love it when I get a great deal at my store! These four red peppers only cost me $2! Sales are a big part of where I get my inspiration from.
Do not know how to make roasted red peppers?! Not to worry. It is easy. Let me show you how.
Here they are, so beautiful! Ready to be turned into soup.
When I was out shopping with friends, I discovered Pacific Natural Foods Organic Vegetable Broth - Low Sodium. I have never had a vegetable broth I liked so I have been saving this for a special recipe to do some testing with.
The colour was absolutely beautiful and amazingly, just like the photo on the box. So far, I was impressed! It was soup-making-worthy.
1 minced garlic clove, 1/2 diced onion, 1/4 cup chopped sundried tomatoes.
Heat some oil in a large sauce pan or Dutch oven. Add onions and sauté until soft and tender. Around 8 minutes.
Add garlic and tomatoes. Cook for a couple of minutes. Add 1 3/4 cup of broth.
Add 1 tsp of oregano. Bring to a boil.
Remove from heat. Add 3 roasted red peppers and let sit to cool for a bit.
Ladle some of the soup into a blender. Puree. Keep adding soup carefully and blending until nice and smooth.
The garnish is essential. Combine some sour cream with some lime juice. Mix together well. I also really loved adding pumpkin seeds on top.
What a magnificent soup! Full of flavour and I loved the contrast of the smooth soup which was sweetened by the tomatoes with the edgy sour cream and the crunch from the pumpkin seeds. This is actually a very quick soup to make if you already have some roasted red peppers. So far, I also really like the Pacific Natural Foods Organic Vegetable Broth. More testing to come!
Remember, you can always make roasted red peppers ahead of time and freeze them or preserve in oil until you are ready to use them. I just got some more on sale again (woot!) and will be preserving them until the craving for this soup comes to haunt me. Which will probably happen very soon!