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Tomato & Rosted Red Pepper Soup

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Heading into the holiday weekend, I wanted to keep things light and simple. For this week's DDC meal, I'm looking into the canning pantry and doing another soup. Over the summer I put up a lot of jars of tomatoes and peppers in the hopes of making a tomato & roasted pepper soup. Here's how I did it: Ingredients:

  • 1 large jar of crushed tomatoes
  • 1 large jar of roasted red peppers, drained & diced
  • 1 small carrot diced (from a local coop via Roots)
  • 2-4 cups of homemade chicken stock
  • 1 small red onion, chopped (saved in my basement from CSA season, I stocked up!)
  • 2 cloves of garlic, pulverized (saved in my basement from CSA season, I stocked up!)
  • 1-2 tablespoons of butter (in lieu of olive oil)
  • 1 tsp dried thyme leaves (from the garden)
  • 1/4 cup of cream (from Trickling Springs) depending on how creamy you like your soup
  • Salt & Pepper
  • Garnish: Chipotle Chevre from Cherry Glen, 1 dried chopped chili pepper (from the garden,) or some fresh herbs if you have any growing.

Method:

  1. Warm a large dutch-oven over medium/high. Add butter, carrots, onions, garlic, and thyme.
  2. Sweat the veg until soft & translucent (10-15 mins), season the soup with salt & pepper as you go
  3. Once the veg are soft, add the peppers and tomatoes. Cook on medium for another 10 or so mins
  4. Add the chicken stock and bring to a slow simmer for 30-45 mins
  5. Right before serving, us a stick blender to liquify the soup, or ladle (a little at at time) into a blender, pulse until smooth. Be careful - and hold onto the top of the blender hot foods + blenders can be tricky!
  6. Pour into bowls, spoon in the desired amount of cream & stir. Top with desired condiments & enjoy!

*Note - we cannot live on soup alone, so while the soup simmered I made grilled cheese sandwiches with a local cheddar and a local goat cheese on some local bread! All from Roots Market.

**Another Note - this is easy converted into a vegetarian dish by swapping out the chicken stock for vegetable stock. I haven't found a reliable recipe for veg stock, if you have one please share!

Victoria