If you’re looking for a savoury treat to enjoy at holiday celebrations, consider soup served with extra flair. The idea begins with a soup that’s bold in flavour, smoothly textured, and easy to make, and ends with oohs and aahs as you serve it in shot glasses. These Roasted Red Pepper and Tomato Shooters definitely say “celebration”!
Roasted Red Pepper & Tomato Shooters
I’ve been making this roasted red pepper and tomato soup for years, but never does it go over with such a splash as when I serve it shooter style. Don’t get me wrong … this soup is just as tasty in a bowl, but serving it in shooters or espresso cups adds a wow touch to any gathering. It’s an especially good way to serve soup at an event where guests are mingling and grazing from a serving table.
At my first holiday open house, way back in 2012, I had two kinds of soup on hand, and the idea was a big hit with the crowd. This year my holiday celebration will be far more intimate, in keeping with pandemic safety recommendations, and I think any touches of flair will be even more appreciated by my nearest and dearest.
For ease of consumption, soup shooters work best with a smooth textured soup like this one. Just keep it hot in a slow cooker right on the serving station, and use a metal turkey baster to serve it neatly.
Who knew that soup could create such a buzz?
- 1 tbsp oil (olive or grapeseed)
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 2 cups coarsely chopped roasted red pepper
- 1 28-oz can whole tomatoes (preferably San Marzano, but regular will do; I've also used an equivalent amount of tomatoes that I'd frozen)
- 4 cups low sodium chicken stock
- 1/2 tsp salt
- 1/2–1 tsp freshly ground pepper
- 2 tsp chopped fresh thyme
- 1 tsp dried basil
Heat the oil over medium high heat in a large pot. Add the onion and garlic and stir frequently for a few minutes, until the aromatic vegetables have sweated out and become translucent. Stir in the roasted red peppers, then add the can of tomatoes. Break them up with the spatula or spoon, then add the stock and seasonings.
Cover the pot and bring the soup to a boil, then simmer for at least 20 minutes or up to 30. Taste and adjust the seasonings. (Those of you who are familiar with my recipes know that I generally prefer more pepper than salt in my dishes. It goes without saying that you should cook to your own preferences, while being considerate of any guests’ tastes and dietary needs. In other words, it’s easy to add more and a lot harder to tame what’s too much.)
Using an immersion blender (my favourite tool for ease of use and clean-up), puree the soup until it’s absolutely smooth. Then puree it some more.
Serve in any style from rustic to elegant.
First Published 2014 12 01
Republished 2021 12 14