Roasted Red Pepper Soup

The Fall weather is finally drifting in bringing about shorter days and cooler temperatures. I'm ready to curl up in a blanket and snuggle by the fireplace with a warm bowl of soup. This roasted red pepper soup is brimming with warmth and taste perfect for snuggling by the fireplace or hanging out by an outdoor fire pit with friends. 

It's so good that I couldn't stop eating it! I've been a little obsessed with smoked paprika lately. But, it gives everything a little extra smokey flavor and tastes so good. So, don't skip the smoked paprika or the red pepper flakes. It's worth it!

Make some this weekend, embrace the cooler temperatures, and snuggle up with someone you love!

Recipe:

* 4 large red peppers, washed but not cut

    or 10 small red peppers

* 1 tablespoon extra virgin olive oil

* 2 stalks celery, sliced thin

* 2 green onions, sliced

* 4 cloves garlic, finely chopped

* 1/4 teaspoon crushed red pepper flakes 

* 2 teaspoons smoked paprika 

* 1 28 ounce can organic crushed tomatoes with basil

* 1 13.5 ounce can unsweetened coconut milk,  shake well

* 2 cups vegetable broth

* Salt and pepper to taste

* Corn and fresh basil for toppings

Preheat oven to 425 degrees. Place peppers in baking dish, drizzle 2 teaspoons olive oil over peppers, toss peppers around until well coated, sprinkle with salt and pepper, bake about 20-30 minutes, turn halfway through, and bake until blackened on both sides. Let cool before cutting.

When peppers are cool peel off skin or leave on for more flavor. I like to leave the skins on. Remove seeds and chop into pieces. 

Heat large sauce pan on medium heat. Add 2 teaspoons olive oil, green onion, celery, and sauté about 1 minute or until browned. 

Add red peppers, crushed red pepper, garlic, smoked paprika and 1/2 cup vegetable broth. Let simmer for a minute or two to blend flavors. 

Add crushed tomatoes, remaining vegetable broth, mix, and let simmer 5 minutes. Remove from heat and let cool slightly then blend with an immersion blender or place in blender and blend well or leave little bits for texture. 

Stir in half a can of the coconut milk, taste, and add more if desired.  Pour in bowls, swirl with coconut oil and top with corn, fresh basil, and salt and pepper to taste.

Enjoy!!

Roasted Sweet Baby Bell Peppers

I got an incredible buy on these vibrant little peppers. It was the end of the day at the farmer’s market and the nice farmer lady overfilled a bag with these little gems for the same price as the tiny box of six would cost. Awesome! 

But, they were so pretty I didn’t want to use them. They decorated my table for days and made an appearance in another Instagram picture but I knew I had to cook them before they spoiled. I’m so glad that I did! 

A little olive oil, salt, and smoked paprika transformed these baby bell peppers into sweet and smokey, juicy little bites. I ate most of them on their own but saved a few for roasted red pepper hummus. Yum!

Maybe I’ll hit the farmer’s market late again this week and get lucky with another great buy!

Recipe:

Preheat oven to 425 degrees (convection if available)

• 20 assorted colored baby peppers, washed and keep whole
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1 teaspoon smoked paprika

Toss peppers in olive oil and spices.  Lay in a single layer in a glass baking dish. Bake 15 minutes, turn, and bake 15 minutes more or until nicely browned. Let cool a few minutes before eating.

Hummus Recipe:

1 can 16 oz can  Garbonzo beans, drained and rinsed

1 T. tahini  (sesame seed butter)

1 T. extra-virgin olive oil

1 T fresh lemon juice

1/2 tsp. sea salt

1/2 tsp. Cumin

1 large garlic clove crushed

3 T. or more water

Place all ingredients except water in food processor. 

Turn on and blend for about 5 minutes adding water as needed until smooth.

Taste and add more seasonings if needed. Drizzle on some hot sauce and serve with grilled zucchini, grape tomatoes, fresh carrots, cucumbers, peppers, or use as a spread on wraps and sandwiches.

For roasted red pepper hummus: Let peppers cool, remove stem and seeds, add a few to the hummus and process.  Chop a few and stir in at the end.

Enjoy with sliced cucumbers and baby carrots.

Yum!!