Hmm, we're slowly making our way out of soup season and into... grilling season? Salad season? I love me some soup all year round, but they really are best on a cold, blustery day. This week has been rainy and chilly-ish here so we decided soup was in order. This recipe is from that Quinoa 365 book I've mentioned before. It got a lot of play in our kitchen this week: we made this soup, a Southwestern quinoa salad and a dessert from it (more about the dessert and what it was made for soon). All quinoa'd out for now. This soup recipe was easy and even though we forgot to buy fresh basil, it was really tasty. It also doesn't require hours of simmering, the book calls for just five minutes but we let it cook up for about a half hour.
Roasted Red Pepper & Tomato Soup
- 3 tbsp butter
- 3/4 cup chopped onion
- 28 oz can crushed tomatoes
- 1 cup chopped roasted red pepper (I used the kind from a jar)
- 2 tsp sugar
- 1/2 tsp salt
- 2 cups veggie stock
- 1/2 cup quinoa flour
- 1 cup half and half (I used 1/2 cup light cream and 1/2 cup almond milk, because that's what we had!)
- Melt the butter in a saucepan over medium heat. Saute the onion for about eight minutes until tender and then add in the tomatoes, red pepper, basil (if you remembered to buy it), sugar and salt.
- Add the veggie stock and flour to the pot and whisk together. Bring everything to a boil, then lower the temperature and simmer for about a half hour (less is fine if you're in a rush).
- Remove from heat and puree cooked mixture with an immersion blender or in batches using a food processor. Return the soup to low heat and stir in your cream/half and half.