Wednesday, November 17, 2010

Roasted Red Pepper and Tomato Soup


Over the past few days, fall has made itself abundantly clear and winter has been making some special appearances. The rain has pelted down, the windows have howled and random branches are strewn everywhere. It almost looked like it was going to snow today, until the sun came out and washed it all away. Then almost as soon as it arrived, it melted away into the darkness. It’s that time of year again … where we pushed our clocks back to give us back a few precious hours of day light in the morning. If only we were farmers and actually up that early to appreciate it? Now we drive to work in the dark and come home in the dark. Oh dreary dreary winter, how I loathe thee. And yet I love the sparkle that freshly fallen snow makes in the sunlight and the feel of crisp cool air (as long as I’m bundled up and warm that is). Winter afternoons are beautiful … winter workdays are lame.

What is nicer on a cold dark day then to warm up with a nice bowl of hot soup? This can be a challenge if you are Celiac as most canned soups are made with enriched wheat flour to thicken them. When I was first diagnosed, the idea of making soups from scratch was actually quite scary. Who had all that time and who wanted to put in all that effort? But some soups can be very quick to make and because they are made fresh, they taste that much better.

Try this one for a start ….


Roasted Red Pepper and Tomato Soup
-based on Quinoa the Everyday Super Food 365 (based because I didn’t have quinoa flour)

1 vine of ripened tomatoes
2 red peppers
3 tablespoons of butter
½ a medium onion, diced
2 tablespoons of olive oil
3 tablespoons of Herbes De Provence
1 teaspoon of sugar
1 ½ cups of Chicken Stock (gf)
1 cup of Cashew Almond Crème
Salt and Pepper to taste


First seed and quarter the red peppers, coat them in oil and broil until soft and starting to blacken at the edges.  While that’s going, melt butter in a pot and add onion until soft and golden. Then transfer onions, peppers and fresh tomatoes (quartered) into a food processor. Let go until as smooth as possible. Transfer back into pot with remaining butter and stir in chicken stock and cashew almond crème . Season with herbes, salt, pepper and sugar and let simmer for 5-10 minutes. If your processor doesn’t make the smoothest soup (like mine) you could put it through food mill, but I like mine a little chunky :)

1 comment:

  1. MMMMMMMMMMMMMMMMMM,..I love this tasty soup that is calling my name,.....!!!! Love it!

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