TOMATO RED PEPPER SOUP

“Best way to get rid of kitchen odors.  Eat out.”  Phyllis Diller

Cold!  It’s cold out.  Time for soup.  So here’s a version of a childhood comfort lunch, which for me, was tomato soup with a grilled cheese sandwich.  This post is an adult version of tomato soup.  I’m sure by now  you’ve figured out how to grill a cheese sandwich.

Diversion:  I recently learned that instead of buttering the outside of a grilled sandwich you get the same results by spreading the outside of the sandwich with mayo.  The taste is the same but the mayo is so much easier to spread.  You’re welcome.

But on to this luscious tomato soup.

INGREDIENTS:

2 T butter

2 T olive oil, the cheap kind

2 12-ounce jars of roasted red pepper, drained and coarsely chopped

14.5 ounce can diced tomatoes

3 cups chicken broth

1/4 cup red onion, minced

2 cloves garlic, minced

5 leaves fresh basil

1/2 t onion powder

1/2 t garlic powder

1/2 t pepper

1/2 t salt

1/2 t dried basil

1 T granular Splenda

1 cup heavy cream

DISTRUCTIONS:

I do a bit of preliminary prep by tossing the onion, coarsely chopped, along with the garlic and red pepper into my food processor, which would be my Ninja chopper, and giving it a few whirls.  I’m not patient enough to mince things by hand unless I absolutely have to.

Next, toss this, along with all the other ingredients except the cream, into a large pot.  Bring to a boil, turn down to a simmer, cover, and cook for about 30 minutes.  Make sure you give this a stir every now and then.  I set my stove timer to 5 minute intervals to remind me to stir.  I do this throughout the entire cooking time.

The next step is to cool the soup just slightly.  Here’s how we do it in the midwest in winter.

cool-soup

This is our deck just outside the back door where a few piles of snow are still in place.  Cooling soup like this takes about 30 minutes.  You can once again set the stove timer so you remember that it’s out there.  Speaking from experience!

When the soup is slightly cooled, puree it with your immersion blender.  If you’re going to eat it right away, add the cream and adjust the seasonings to suit your taste or the taste of the most belligerent person in your group.  You don’t want to have to listen to that all day!

If you’re not going to eat it right away, your can freeze it in batches and add the cream after thawing.  Just estimate how much per batch according to your own taste.  It really isn’t rocket surgery.

A lovely way to serve this soup is to put it into a soup bowl and gently spoon 1/4 t of cream in the center.  Next, gently run a toothpick through the cream.  The top of the cream will indent and the bottom will elongate creating a heart in the middle of the soup.  It will look something like this.

tom-pep-soup

If your eating alone you can do lots of hearts for yourself!

Loveya – The Grandma

Grandma Pat Cooks lo-carb Soups

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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