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Roasted Red Pepper & Tomato Shooters
This soup has it all: ease of preparation, bold flavour, big colour, great texture and versatility. Did I mention it's also quick and easy to make? While I've always made it with chicken stock, it's easy to go vegan simply by switching to a vegetable stock. As far as the herbs go, I switch up dried and fresh according to what I have on hand. As a general rule, you can substitute half as much dried herbs for fresh, or twice as much fresh for dried.
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients
- 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
How To Make This Recipe
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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.
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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.)
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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.
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Serve in any style from rustic to elegant.