So, I made a new soup recipe on Friday night and was super stoked about it…. only to be underwhelmed (sorry Sami and Carp..). It wasn’t horrible, and personally I thought it looked very pretty, but the taste was just off. It didn’t have any heartiness to it, and the finish was a little bland (albeit nice and spicy). Instead of tossing it out, Kirk and I decided we’d give it another go with a few tweaks!
Here is the original Roasted Red Pepper Soup recipe I made: http://whatsgabycooking.com/roasted-red-pepper-and-heirloom-tomato-soup-with-crab/
To doctor it up, I added some potatoes for heartiness and vegetable broth for flavor. Then I finished it with a little salt and soy milk. Voila! Nice smooth taste, still spicy and definitely more satisfying than the previous version. We omitted the crab this time too since it didn’t really do anything last time… and I used it all in the crab cakes I made last night 🙂 Much better use of the precious meat!
Recommended Recipe for Roasted Red Pepper Soup:
- 1 lb russet potatoes, washed and cut into quarters (or smaller if using bigger potatoes)
- 4 cups vegetable broth (or chicken broth, or a mix of both which is what I did)
- 3-4 roasted red peppers (either freshly roasted or from a jar)
- 2 cans of fire roasted diced tomatoes
- 2-3 cloves garlic, chopped (or use a garlic press)
- 1 yellow onion chopped (or 1 TBSP onion powder or flakes)
- 1 tsp red pepper flakes
- 1 tsp salt
- 1-2 tbsp goat cheese (optional)
- 3/4 cups of plain original soy milk (can sub. 2% milk, cream, condensed milk, or omit)
- 2 tsp EVOO (extra virgin olive oil)
1. In a large pot, heat EVOO on medium. Sautee garlic, onion and red pepper flakes until fragrant and soft (5 minutes), stirring every now and then to make sure it doesn’t burn.
2. Add the broth, potatoes, peppers, tomatoes and salt into the pot. Bring to a boil, cover and turn down to med-low for 15 minutes. Using a fork, check to see if the potatoes are soft. If so, you’re ready to puree the soup!
3. Lower your immersion blender below the liquid surface and blend away. Or, if you are using a traditional blender – carefully pour the mixture into the blender and puree!
4. Add the milk (and cheese, if adding) and stir to combine. Taste to see if you think it needs any adjustment. Might need a dash of salt, more milk, garlic powder… just play around with it in small quantities if its not where you want it! 🙂
This soup pairs great with toasted Naan bread or toasted cheesy french bread.