So, notice any changes around here? Yep, my little blog baby is out of her WordPress.com crib and has her own room in the wide wide web world. Big girl! I hope you guys like the changes and bear with me as I work out the kinks.
So, to start things off, I am sharing a super simple recipe with you today. It’s September, if you haven’t noticed. September my favorite month now because this is Boy’s (my real human baby) birth month. It is true what they say about the years and the baby itself sugar-coating your delivery experience. Mine was not a pretty picture, not by a long shot. I’ll spare you the details, but suffice to say that thankfully, all I remember now is his sweet little baby face, chubby yet wrinkly fingers and toes the day he was born. Sigh! What has that got to do with this recipe? Err…nothing really, I was just reminiscing about sweet September. I digress (as usual!).
Today’s recipe is a roasted tomato soup. With red peppers and garlic thrown in as well. Flavored with oregano and more red chili flakes and finished with shredded cheese on top, it is simple yet so very satisfying. And it is perfect for September because soon the evenings will get longer and there will be an ever-so-slight nip in the night air. Yes, fall will slowly but surely make its presence felt.
This is the month when you can still enjoy summer’s bounty, but use them in comforting foods like soups or casseroles. I told you, I loved this month!
And you will too, when you roast some juicy red tomatoes and sweet bell peppers and cook them together to make this soup. Serve with a side of buttered, toasted rolls and dinner is sorted! I am reminded of a classic Indian ad in which a mom says, “Taste bhi aur health bhi”. Loosely translated it means “It’s both tasty and healthy”!
So, get ready to bring out your cozy throws and polish your favorite boots. But while you wait for the cooler days, make this soup, like a compromise between summer and fall. This will instantly remind you of summer’s goodness and fall’s promise. The best of both worlds!
ROASTED TOMATO & RED PEPPER SOUP
You will need: (Serves 4 as a main, up to 6 as a side)
- Tomatoes – 5-6 large ones
- Red pepper – 1, large
- Garlic – 4-5 large cloves, crushed
- Olive oil – 2 tbsp
- Dried oregano – 1 tsp
- Black pepper – 1 tsp, freshly cracked
- Red chili flakes – 1/2 tsp
- Water or stock – 3 cups (use vegetable or chicken stock)
- Salt – to taste
- Fresh cilantro leaves – a few, to garnish
- Shredded cheese – to garnish, optional
- Pre-heat the oven to 400 deg.F. Quarter the tomatoes and bell pepper. Arrange the tomatoes, peppers and crushed garlic in a single layer in a large baking pan. Sprinkle with oregano, black pepper, red chili flakes and salt. Drizzle olive oil on top. Roast for 20-25 minutes or till they are tender.
- Remove from oven and cool slightly. Blend them till smooth. Take this in a saucepan and add water or stock. Bring to a boil, reduce heat and simmer for 15 minutes or till soup is reduced to your liking.
- Season with salt and more black pepper, if desired.
- Ladle soup into bowls. Garnish with fresh cilantro leaves and some shredded cheese. Serve soup warm with a side of buttered and toasted bread.
- The soup will keep for a few days in the refrigerator.
- This soup is equally delicious hot or cold. I actually like to have it at room temperature or even straight from the fridge on warmer days.
- Sometimes I stop the cooking process after roasting and blending the vegetables. But cooking it further with stock will make the soup more flavorful and less tart. This, of course, depends on the kind of tomatoes you use.
- If you do not have fresh tomatoes, feel free to add canned stewed tomatoes to the roasted and blended peppers and garlic. Then you can add stock and proceed as given above.
Do you like tomato soup? Ditch the bleh canned version and make your own with this recipe. Feel free to omit the bell peppers for just tomato soup. But I love the flavor profile of roasted tomatoes and red peppers together.
So, tell me, when do you think is appropriate soup season? I can eat it any time of the year, what about you?
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