Thursday, August 16, 2012
Roasted Red Pepper and Tomato Soup
Although it's been a hot summer, recently it's started getting cooler. That, and the fact that this month's Improv Challenge features tomatoes and peppers gave me the perfect opportunity to make this soup. This is a nice summer soup because it's best served at room temperature. It's a lovely starter but also would make a satisfying main course alongside a salad and bread.
This soup has a nice bite to it from the fire roasted peppers and the red pepper flakes - be sure to adjust to your family's tastes. The heat is tempered by creamy goat cheese stirred in at the end, and then the soup is topped with delicious crab and garnished with chives. It's as delicious as it is beautiful.
Start by heating olive oil in a Dutch oven or other large soup pot. Add the onions, garlic and red pepper flakes and saute until the onions are tender, about 5 minutes.
Add the tomatoes
and the roasted red peppers
and cook an additional three minutes. Then add the chicken broth.
Reduce the heat to low and let the soup simmer for about 15 minutes. Now puree the soup - you can use an immersion blender, but I had the best luck using my food processor. A "regular" blender will work, too. Return the soup to the pot and stir in the goat cheese.
Let the soup come to room temperature, then spoon into individual bowls. Top with crab and chives.
One year ago: Sweet Corn Pizza
Two years ago: Feta Zucchini Pancakes
Three years ago: Honey Garlic Pork Chops
Find more great tomato and pepper recipes in the list below. For other recipe inspiration, be sure to stop by It's A Keeper, Full Plate Thursday, Swanky Stuff, Recipe Box, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Friday Food, Foodtastic Friday, Foodie Friday (#2), Ingredient Spotlight.
Roasted Red Pepper and Tomato Soup with Crab
2 tsp. olive oil
1/2 cup chopped yellow onion
1 clove garlic, chopped
1/4 - 1/2 tsp. red pepper flakes
1 roasted red bell pepper
1 - 14.5 oz. can fire roasted tomatoes
2 cups chicken broth
3 Tbsp. goat cheese
1 - 6 oz. can crab meat
2 tsp. freeze dried chives
In a large pot, heat the olive oil over medium heat. Add the onion, garlic and red pepper flakes and saute for 5 minutes. Add the roasted red bell pepper and tomatoes. Stir to combine and let cook for 3 more minutes.
Add the chicken broth to the tomato mixture and turn the heat to low. Let simmer for 15 minutes.
Using a food processor, blender, or immersion blender, puree the mixture until smooth and then pour back into the pot. Stir in the goat cheese and season with salt and pepper. Let cool to room temperature.
Once the soup is at room temperature, pour individual servings and top with crab and sprinkle with chives. Serves 4-6.
Recipe Source: Adapted from What's Gaby Cooking
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