Saturday, October 16, 2010

Roasted Red Pepper and Garlic Soup

Unfortunately I am not planning to review another children's film tonight because I actually cooked dinner and remembered to take a picture of it! Maybe I'll get around to Cinderella someday soon...

Tonight I made an adjustment to an old favorite and came up with this really simple and very delicious soup. Normally Joey refuses to eat things I make and tells me "not very tasty" when I ask how her dinner is. Tonight she ate three bowls of this stuff, so I'm calling it a great success! If a three year old who thinks mac and cheese is the height of deliciousness will eat this soup then I think any adult could enjoy it as well!

Roasted Red Pepper and Garlic Soup

3 red bell peppers - seeded and quartered
1 really big onion (or 1.5 medium ones) - cut into 1-inch wedges
7-9 garlic cloves
3 tbsp olive oil
1 tsp thyme
1 tsp oregano
1 can (15 oz) diced Italian-style tomatoes
2 cups vegetable broth
salt and pepper to taste

1. Preheat the oven to 400. Place the garlic cloves, pieces of red bell pepper and onion in a 13x9 inch baking dish. Drizzle the olive oil on top and then add the thyme and oregano. Toss to coat the vegetables.

2. Bake the vegetables for 35 minutes or until tender, stirring occasionally.

3. When the vegetables are done place half of them in a blender or food processor along with half of the tomatoes and half of the broth. Puree and then place the soup in a large saucepan over medium to heat. Puree the rest of the vegetables, tomatoes and broth in a second batch and add to the rest of the soup in the saucepan. When the soup warms to bubbling it is ready to serve.

1 comment:

  1. Mmhmm. Yes, I am going to make this. Sounds delicious!!