Friday, March 27, 2009

MoV Day 4, Roasted Red Pepper Soup

Last night was day 4 of the Month of Veggies project, and on the menu? Roasted Red Pepper Soup. And let me just say mmmmmmmmmmmmm! This was so good, and I will be making it again and again.

Abby was too busy throwing a tantrum to sit down and eat dinner, but I loved this. Even Lizzy, who has an inborn hatred for being spoon-fed, took a few bites and smacked her lips repeatedly. This was a breeze to put together and made an excellent accompaniment to grilled cheese!

Roasted Red Pepper Soup

(adapted from Parents Magazine)

2 cups chicken or vegetable stock
1 24-oz jar roasted red peppers, drained (or, 3 roasted red peppers)
1 tsp honey
1 clove garlic
basil, salt, and pepper to season (optional... my jarred roasted red peppers were quite seasoned, so I just stirred in a bit of chopped fresh basil at the end)

Blend together stock, red peppers, honey, and garlic (either in a blender, or with an immersion blender in the pot. I love my immersion blender. If you don't have one, you should!). Heat the soup for 5-10 minutes over medium heat, until hot.


Call Me Cate said...

What, no oil in this one? ;)

Looks delicious, I would totally make this.

Kara said...

I know - I was shocked! I figured Parents Magazine was under the thumb of Big (Cooking) Oil.

Lyndsay said...

I am totally going to try this. We are on a "clean" eating kick and this one would totally fit within our guidelines ... and ... I love red pepper!

Breana said...

I agree- this looks delicious. I've had red pepper soup at different places and it is to die for.
I am super impressed you are doing this. Some of those recipes look, well, go for it! I can't wait to read the results!

Tree said...

oh this looks so good!