|Show here with two Parmesan crisps. To make, simply bake small heaps of Parmesan cheese in a 350 degree oven until they harden, about 12 minutes.|
post-ops this soup is quick, comforting and gives you something that is not
sweet. For longer-term folks this is a great base to a bajillion other things!
sort of deal. The recipe resulted from an overage of roasted red pepper
bruschetta topping I made for a baby shower. So I decided to make it into a
homemade versions of this. Here we go!
- 1 medium yellow onion quartered
- 2 cloves of garlic, peeled
- Any other random veggies you have hanging out (the above had zucchini, yellow squash, spinach and a bit of eggplant I had hanging out in the fridge)
- Non-stick cooking spray
- 2 (12 oz.) jars of roasted red peppers, preferably in oil (you can get any kind you like – in my store I saw it with garlic and one that was spicy. I chose the spicy one) Here’s what they look like BUT don’t buy online, get it from the grocery store!
- 1 small can of sliced black olives
- 1/2 c. water
- ½ c. fat-free half and half or milk
- 1 tsp. Italian seasoning
- Salt and Pepper, to taste
parchment paper and place the quartered onion, garlic cloves and any veggies
you use (except spinach or other greens). Spray them generously with non-stick
cooking spray and roast for about 20 minutes or until onions begin to
caramelize (brown). Roast the vegetables before proceeding to the next step.
but do not rinse (if you buy peppers packed in water, you’ll probably want to use a little oil – a teaspoon or so – in the next step).
Spray a small pot with non-stick cooking spray and allow it
get hot. Place red peppers in the pot, along with any leafy greens (like
spinach), olives, your roasted veggies and spices. If the mixture lacks moisture
(there should be a little bit of liquid in there) add some water. After stirring, add your milk or half and half.
and simmer about 20 minutes. Add half and half. Then, using an immersion
blender OR working in batches with a regular blender, puree the soup. Allow it
to simmer an additional 10 minutes.
veggies, roast about 5 or 6 red peppers as well. When the peppers are done
roasting you’ll need to let them cool so you can remove their skins. Because
you are pureeing the soup you don’t need to slice them unless you want to.
Instead of using non-stick in the pot with your veggies after roasting, heat 1
tbsp. extra-virgin olive oil then add the veggies in to cook along with any
water you use. That’s it!
didn’t take pics of all the ways I used mine (I had a big batch) but here are
some things I did:
- For my vegetarian daughter I tossed some
spinach/cheese ravioli and that became her dinner one night
- I added some jumbo shrimp and ate some over
zoodles (noodles made with zucchini using a vegetable spiralizer)
leftover cheesy mashed cauliflower with the soup and a few left over mini-crab
cakes (from an event I attended) and made a super yummy lunch (picture below)