Well, temperatures have finally dropped in Texas. Perhaps not by much, but I really did for-really-real light my first fire of the season this week. And with the cooler weather I really find myself craving a great bowl of soup, so today I’m sharing one of my favorites: Tomato Red Pepper Soup.
This is a variation of a recipe I found in a cook book by Kelis. Probably more well known for her song “Milkshake,” her recipes really do bring the boys to the yard. I’m sure I’m not the first person to make that joke, and yes I do realize it was bad. I really enjoyed going through her book, which sadly does not have a recipe for milkshakes. If you’re interested in some interesting recipes for the more experienced home cook, definitely check it out. It’s called My Life on a Plate and can be found here.
I’ve always loved a good tomato soup and it wasn’t until I started making it at home that I realized, hey it’s actually pretty easy. Forget the halfway decent stuff from a box or a can (blech) and give this easy recipe a shot.
It’s got a really lovely flavor infused with herbs, but it’s the roasted red pepper that really makes it pop. Also important with this is the herb satchet. Kelis’ recipe says to dump it all in the pot. Don’t do that. You can get the same flavors without having to pick out twigs and leaves for daysssss.
And of course we can’t talk about Tomato Soup without mentioning the one perfect companion: the grilled cheese sandwich. Head to the specialty cheese section of the store and pick out some butterkase. Put that on a good, dry bread like sourdough and you’ll wind up with an amazing grilled cheese. Trust me on that one.
Until next time. X
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Items used in this recipe:
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- 1/4 c. unsalted butter
- 1 medium or large yellow onion, diced
- 3 tsp salt
- 8 cloves garlic, minced
- 1/4 c. flour
- 3 c. chicken or vegetable broth
- 2 lbs vine ripened tomatoes
- 1 red bell pepper
- 1/4 tsp black pepper
- 5 basil leaves
- 4 dried bay leaves
- 1 fresh rosemary sprig
- 2 fresh thyme sprigs
- 2 fresh oregano sprigs
- 1 1/2 TB smoked paprika
- 1 c. heavy cream
Things you’ll need:
- Kitchen Twine
- Cut the tops off of the tomatoes and the bell pepper and broil in an oven, flipping them often so that all sides are soft and charred. Set aside to cool then remove the skins, cores and seeds.
- Melt the butter in a large saucepan over medium heat.
- Add the onions and season with 1 tsp of the salt and saute for about 8 minutes, until the onion is soft and translucent.
- Add the garlic and continue to cook for about 1 minute longer, stirring often so the garlic doesn’t burn.
- Whisk in the flour, stirring constantly for 3 minutes.
- Slowly add the broth, stirring so that there are no lumps.
- Add the tomatoes and red pepper. Create an herb satchet using the cheesecloth and kitchen twine (cut a piece of cheesecloth large enough to hold the basil, bay leaves, rosemary, thyme and oregano, then join all of the edges at the top, herbs inside, tying off with a piece of kitchen twine).
- Add the satchet of herbs to the pot and season with the remaining salt, black pepper and paprika. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes.
- Remove the herb satchet then transfer the mixture to a food processor or blender and puree until smooth. Add the heavy cream and stir or pulse until just combined.
- Serve warm with my favorite, a grilled cheese sandwich.
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