Roasted red pepper and tomato soup for one
Give me allllll the soups!! It’s Fall and soup season ! Pumpkin , Red pepper , tomato, Zucchini . I love roasting veggies then adding them to veggie both and blending them into this amazing comforting goodness. It’s a super easy mean just by itself , a great way to use up all kinds of veggies you have and it’s HEALTHY!! It’s a pretty simple formula of first roasting your vegetables , and (if you choose to use them ) onion or garlic then adding them to either a veggie or some type of stock . For this soup I roasted two red bell peppers , and maybe 15 cherry tomatoes , and added a few tablespoons of Philadelphia cream cheese to 1/2 cup of veggie broth. I let it cool a bit before blending the entire batch in my Vitamix blender. I didn’t roast and onion or garlic in this batch I kept it kind of mild . Slice your peppers and tomatoes , coat them in olive oil and salt (or any herb mixture) and roast them for 20 minutes at 200c . Roasting your vegetables first adds such a depth of flavor than just boiling them but you can also just chop up your veggies and add them to your stock then turn off the heat , add in some cream cheese and give it a good stir. Let it cool a bit for about 10 minutes before you add it to your Vitamix in small batches. You want to be really careful blending any hot liquid in your blender. ALWAYS make sure the lid is on correctly and tight and cover the lid with a good dish towel to avoid any splatter . You can do this with Broccoli , Zucchini , carrots (GREAT with Ginger ) there are so many different combinations . EnJOY !! XO Tera
