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. This recipe serves 2 but can easily be doubled, tripled & quadrupled.
Ingredients
-
1/2 small yellow onion, diced
-
olive oil
- 2 cloves garlic, minced
- 1 roma tomato, diced
- 3 roasted peppers, skinned and roughly chopped
- 1/2 cup water or vegetable broth
- salt & pepper, to taste
- 1/4 cup whole milk or heavy cream
Directions
1. In a mid-size dutch oven over medium heat, sauté onions in olive oil until translucent.
2. Add garlic and tomato until soft, about 3-4 minutes. Add red pepper until fully blended and cooked.
3. Add water or vegetable broth, salt & pepper and bring to a boil. Add milk or heavy cream and reduce heat to a simmer.
4. 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.
5. Serve hot, with a pat of butter & a fresh or dried sprig of parsley or basil.
Bismillah & Bon Appetit!
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