Roasted Red Pepper Tomato Soup
I had the St. Paddy's 5k yesterday. It was right next to the lake and was only 16 degrees out. It was beyond frigid. It was waaaaaay too cold to run, so we had a very brisk walk. Thankfully, I filled our flasks with Bailey's and was able to spike our coffee with it. I think that may have taken a little edge off the cold. However, I decided to never sign up for another run in March. Wisconsin weather is so unpredictable, it's just not worth it.
Today, we are in the process of getting 15 inches of snow. It's ridiculous. I'm over this and ready for spring already. How can we be getting all this snow, but Spring is in one week?! Ugh.
I posted all my Barbies on eBay, so that I can pay for a spring break trip to Florida. I gotta get the hell out of here for a bit.
I try to not allow the weather to dictate what I will and will not do. I did go out the night before the race to visit a friend who was dog sitting not too far from my place.
It's like skipping stones made of little dogs. They were so freaking cute! This same friend requested that I blog this soup. I made this a couple weeks ago for a client and made extra for her, but I thought it best to post it for everyone's benefit. Until Spring really hits, we will need something to keep us nice and toasty.
Serves: 4 Chilly Gals
4 TBS Butter
1 Cup Chopped White Onion
3 Garlic Cloves-Minced
2 Cans Fire Roasted Tomatoes with Chili's Diced (19 oz. total, with liquid)
1 16 oz. jar Organic Fire Roasted Red Peppers (with liquid)-about 6 peppers
2 Cups Veggie Broth
1 1/2 Cups Half & Half
1 Cup Crumbled Feta Cheese
S & P
Melt butter in soup pot.
Add the chopped onion and sauté till translucent.
Add the garlic and stir till fragrant.
Add the tomatoes with juice, red peppers with juice, broth and simmer 20-30 minutes till soft. Let cool.
Puree smooth with immersion blender.
Add half & half, and season with salt and pepper to taste.
Reheat if the half & half has cooled the soup down too much, but be careful not to boil after the dairy has been added.
Then pour into individual bowls and serve topped with the crumbled feta cheese. Don't skip this step!
Enjoy while snuggled under your homemade mermaid blanket!