There's a chill in the air that can only mean fall is on its way. Yay!
Usually on a nice early fall day I will get out all my stock pots (I have a lot) and make every kind of soup I can think of. Roasted red pepper and tomato, chicken chili, steak and bean, vegetable chowder, you name it! All of these soups freeze really well, too.
Here is my Roasted Red Pepper & Tomato recipe:
1 t olive oil
1 onion, chopped
2 cloves garlic, minced
1 jar roasted red peppers, chopped (I use the Trader Joe's brand, but you could always roast your own)
4 large tomatoes, peeled, seeded and chopped (or a 28 oz can)
1 1/2 t dried thyme
2 t paprika
1 lg can tomato paste
6 cups broth of choice
1 pinch cayenne pepper
1/4 c fat free 1/2 & 1/2
sour cream for garnish (optional)
In a giganto, mungo pot soften onion and garlic in olive oil. Add in tomato, bell peppers, thyme and paprika. Cook over medium heat until reduced by about 1/2. Stir in tomato paste, broth and cayenne. Let simmer for about 10 minutes. Puree the entire batch, then add the 1/2 & 1/2 and heat through. Serve with sour cream. It's also good with some pepperoni sprinkled in.
I want to try it with some other add-in's like: corn, rice, chicken or bacon too.
Try it and let me know what you think!
Oh, to freeze: let cool completely and pour into labeled freezer bags. Lie flat on a baking sheet and freeze solid. This will keep for about 4-6 months.
To reheat: let thaw and either heat through on stove top or in microwave.