a few weekend’s ago, we had the opportunity to head out to the countryside and pick tomatoes at our csa’s farm. so i’ve been cooking up all sorts of recipes to use these incredible tomatoes.
and since it’s been chilly, i cooked up one of my favorite comfort meals…creamy tomato soup and grilled cheese.
i hope you enjoy the recipe!
creamy tomato and red pepper soup
1/4 cup extra virgin olive oil, plus more for drizzling
1 medium onion, chopped
3 medium garlic cloves, minced or pressed
1 mild or hot pepper
1 bay leaf
12-15 whole tomatoes. remove skins if you’d like
2-3 red bell peppers
3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups veggie broth
alt and pepper to taste
Heat 2 T oil in a Dutch oven (or really big post) over medium-high heat. Add onion, garlic, and the bay leaf. Cook, stirring frequently, until onion is translucent. Add tomatoes, red pepper and hot pepper. Heat until they start to get soft. Stir in bread and bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove the bay leaf.
Transfer half of the soup to a blender, add 1T olive oil (slowly) and process until soup is smooth and creamy. Adding the oil slowly is what gives this soup its creaminess. Transfer back to Dutch over and repeat with remaining soup and oil. Stir in vegetable broth. Return soup to a boil and season to taste with salt and pepper.
I love to serve this soup with grilled cheese or rustic bread. Enjoy!
I’m looking for new recipes…what have you been cooking lately? I’d love to know!
If you love soup, here are two more recipes for you from my kitchen…
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