Hometown Recipes: Quick and Easy Tomato and Roasted Red Pepper Soup
BY: ERIN WALGAMUTH
Last night my youngest daughter and I were the only ones home at dinner time. We had decided earlier in the day that we were going to make grilled sandwiches, heat up some soup and watch one of our favorite chick-flicks, Practical Magic. Since it was a cold, blustery night this seemed like the perfect plan, and it was!
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One of my family’s favorite ready-made soups is Trader Joe’s Tomato and Roasted Red Pepper, which I assumed we had in the pantry…I should know better than to assume! Fortunately we did have a jar of fire roasted red peppers in the pantry and I did have plum tomatoes… jeez, that was close! Anyway, I made my own version and got the thumbs up from my daughter, so I thought you might like to try this at your house.
What a special, cozy evening it was, shared with my daughter, our dog Molly, and cat Binx. Who, by the way, cuddled with us on the couch while we watched the movie. Of course, technically speaking, they are chicks too, Enjoy!
You will need-
12” sauté pan
Makes 3 cups
This recipe can be easily doubled
Prep-time is about 10 minutes-ish
Cook time is about 20 minutes
Note-You could add a bit of heat to this soup with the addition of cayenne pepper or chipotle chilies in adobo. It would be lovely with a dollop of crème fresh. If you wanted to make it a whole meal, you could add grilled chicken, rice or cooked pasta and a drizzle of pesto…yum!
1 tablespoon extra-virgin olive oil
½ medium yellow onion, minced
½ cup chopped plum tomato (about 1 large tomato). Discard innards and seeds.
1-12 ounce jar of fire roasted red peppers packed in water, drained and coarsely chopped. Discard any seeds. You will have approximately 1 heaping cup of chopped peppers.
1 teaspoon dried basil or to taste
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4 pinches of sea salt or to taste
1 cup chicken broth
1 cup milk
Put olive oil in the pan and turn heat to medium low. Add the onions and a pinch of salt, stir to combine. Cook onions, stirring occasionally until they just start to become golden, about 4 minutes.
Add the tomatoes, a pinch of salt, and basil, stir to combine. Let tomatoes cook with the onion, stirring occasionally for another 4 minutes.
Add the chicken broth, stir and taste to adjust seasoning. Simmer mixture for approximately 10 minutes or until the tomatoes are soft when you press on them.
Add the milk, stir and adjust seasoning. Let simmer until heated through.
Ladle soup into the blender and blend until smooth (mine was slightly chunky).
Pour soup directly into bowls and serve.