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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jan 21, 2013

Roasted Pepper and Tomato Soup

I made this soup using the olive oil that I purchased at Tastemaker's in Lemoyne.  If you don't have this specific olive oil, you can use any olive oil with italian herbs or add some sun dried tomatoes to the soup, as well.  If you do not have an immersion blender, this soup can be pureed in a blender, but be VERY careful and do small batches at a time.  Makes 6 servings.



  10 Ounce Grape Tomatoes                                                      2 Tbl Garlic Clove
  3 Large Red Bell Peppers                                                         1 Bunch Basil Leaves
  2 Tbl Tuscan Herb Olive Oil                                                    1 Tsp Dried Oregano
  28 Ounce Tomato Puree                                                          1/2 Tsp Rosemary
  1/2 Cup White Wine                                                                4 Ounce Romano, Grated
  2 Cups Vegetable Stock                                                           1/2 Cup Heavy Cream
  1 Tbl Tuscan Herb Olive Oil                                                    Salt
  1 Tbl Leek                                                                               Pepper

Heat oven to 325 degrees.  Put a layer of foil in the bottom of a baking sheet.  Wash tomatoes and coat in Tuscan Herb Olive Oil.  Place on baking pan.  Core, seed and quarter the bell peppers.  Coat in Tuscan Herb Olive Oil.  Add to pan with tomatoes.  Bake for about 45 minutes until soft.  Once the tomatoes and peppers are done, remove from the oven and set aside.
Mince the leek and the garlic.  Heat 1 Tbl Tuscan Herb Olive Oil in a large stock pot over medium high heat and saut√© the garlic and leek until fragrant.  Add the stock, tomato puree, basil leaves and oregano.  Dice the tomatoes and peppers and stir in.  Lower the heat to medium and simmer for 20 minutes.   Remove from the heat, add the heavy cream and cheese, puree with an immersion blender.  Season with salt and pepper to taste.

Per Serving: 277 Cal (53% from Fat, 16% from Protein, 31% from Carb); 11 g Protein; 17 g Tot Fat; 7 g Sat Fat; 8 g Mono Fat; 22 g Carb; 5 g Fiber; 10 g Sugar; 252 mg Calcium; 3 mg Iron; 786 mg Sodium

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