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Wednesday, January 30, 2013

Fire-Roasted Tomato Soup

Here's something you don't hear me talk about very often - Rain.  Oh yes, that lovely rain that so very rarely shows it's smiling face on us here in the American southwest desert.  This weekend, though, we saw quite a bit of it.  It rained pretty much all day Saturday and most of the morning on Sunday.  So much rain that our pool has filled up considerably and our hot tub is on the verge of overflowing!  I love the rain, so this weekend was perfect for me, especially because I really didn't have to go out in it except to go to the grocery store.  I did a lot of reading and that, to me, is a perfect weekend!

With the rain came colder weather and with colder weather comes my craving for soups.  I have been wanting to make a homemade tomato soup for a while, but usually, when I'm craving it, I can't find good tomatoes, so when I saw Jean (Delightful Repast) post this recipe for tomato soup using canned tomatoes, I was all over it.  It turned out to be just what I needed... and served along side a grilled cheese... it is the perfect meal for any cold night!

Fire-Roasted Tomato Soup
Adapted from Jean, Delightful Repast
Printable Recipe 
Ingredients:
1 red pepper, roughly chopped
1/2 sweet onion, roughly chopped
1 garlic clove, quartered
2-3 teaspoons olive oil
1/2 teaspoons salt (or to taste)
1/4 teaspoons pepper (or to taste)

1 28oz can fire-roasted crushed tomatoes
1 cup chicken or vegetable broth (or more if soup is too thick)
1/2 - 1 teaspoon sugar (to taste)
1/4 teaspoon red pepper flakes

Direction:
Place the pepper, sweet onion and garlic in a food processor and pulse until finely chopped.  In a soup pot, heat the olive oil over medium heat.  Add the chopped up veggies and cook until they have softened, about 5-8 minutes.  Add the salt, pepper, tomatoes, vegetable broth, sugar, and red pepper flakes.  Bring everything to a boil; stirring occasionally.  Reduce heat to low and simmer 10 minutes.  Remove the pot from the heat and with an immersible blender, blend the soup until smooth.  Adding more broth if needed to thin the soup out.  Taste for seasoning and adjust where necessary.  Place the pot back on the heat and let cook another 5 minutes.  Remove from heat and serve immediately.  Enjoy!

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7 comments:

Cranberry Morning said...

That looks so delicious, especially alongside the grilled cheese! I've never seen fire roasted tomatoes, but I'm going to track them down. This is definitely soup weather!

StephenC said...

Can't remember if I've ever made tomato soup from a can, but it sounds like a perfectly plausible idea. Cherry and/or grape tomatoes can work too, if you don't mind cooking a bit longer to soften the skins.

Mary Younkin said...

This soup sounds perfect for our weather right now. I've been loving the chilly temps and the drizzling rain, actually jumping in the puddles like a 4 year old. I bought a pair a rain boots for up at our cabin and I couldn't resist wearing them last Saturday. I had a blast.

Now I'm craving grilled cheese too. Want to swing by and make one for me?

Pam said...

Rain is something I see 3-4 times a week and I rarely get sick of it. It's the best weather to cook in!

The soup & sandwich look like the perfect meal.

Miss Meat and Potatoes said...

This sounds lovely - perfect for a rainy day. We don't get much rain either here in Austin. Sometimes I crave it - nothing like an excuse to curl up on the couch. Hope you're having a great week!

Jean | Delightful Repast said...

So glad you liked the soup! It doesn't take long to make, and it's so much better (and better for you) than the popular canned soup full of HFCS! Your photos look pretty, too. Wouldn't mind having the soup and grilled cheese sandwich right now!

Chris said...

We have had so much rain/sleet/snow for the past month we've broken records.

The soup is perfect for cold weather. And the good news is that you all only get two days of cold weather a year so you can have this soup on both days and not get tired of it, lol.