These cold fall days seem darker, windier, and overall just more like winter than fall. A good soup always makes me feel warm inside and warms up the kitchen while it’s cooking.
Try this simple soup which blends leftover summer produce into a fall soup, as many of us still have the just-ripened tomatoes to prove it and possibly some jars of roasted peppers. This recipe serves 2 but can easily be doubled, tripled & quadrupled. Add heavy cream, or crème frâiche to make it a creamy tomato soup- delicious!
A beautiful Fall day in the college town of Evanston, IL
Creamy Tomato and Red Pepper Soup
2-4 tablespoons olive oil
1/2 small yellow onion, diced
salt & pepper, to taste
1/4 cup whole milk or heavy cream (optional)
2 cloves garlic, minced
4 roma tomatoEs, diced
3 roasted peppers, skinned and roughly chopped
1/2 cup water or vegetable broth
In a mid-size dutch oven over medium heat, sauté onions in olive oil until translucent.
Add garlic and tomato until soft, about 3-4 minutes. Add red pepper until fully blended and cooked.
Add water or vegetable broth, salt & pepper and bring to a boil. Add milk or heavy cream and reduce heat to a simmer.
Using an immersion blender, blend ingredients right in pan until smooth. If you cannot use an immersion blender, use a regular blender 1-2 cups at a time.
Serve hot, with a pat of butter & a fresh or dried sprig of parsley or basil.
Bismillah & Bon Appetit!