When it comes to making delicious meals for my family, I go in waves. There are times when we have real, home-cooked meals every night of the week…and then there are times when I want nothing to do with menu planning, shopping, cooking, or even thinking about dinner! I’m sure I speak for many women when I say it’s hard to be the one in charge of feeding a family.
Granted, my kids are pretty adventurous eaters (Greta wanted sushi for her 4th birthday…) but they are still kids! And they would take chicken nuggets over quinoa any day! Which is why it’s so wonderful when I find a meal that’s both nutritious and kid-friendly….especially when it’s also delicious!
The inspiration for this soup came from being part of a Kindle Fire giveaway going on right now. I decided to do a week’s worth of “Sweet Kindle Fire” – themed posts…and I couldn’t let the week come and go without including a fire-roasted tomato recipe! I found a recipe that looked good on Food & Wine’s website, and started by following the recipe exactly. Once I tasted it, though, I had a few ideas that would better suit my tastes, so the modified recipe is the one I’ll share with you
Fire-Roasted Tomato-Red Pepper Soup
with Grilled Cheese Croutons
2 Tbsp. unsalted butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
3 Tbsp. all-purpose flour
5 cups chicken stock
2 14 1/2 oz. cans diced fire-roasted tomatoes, drained
1 12 oz. jar roasted red peppers
3 Tbsp. tomato paste
2 tsp. sugar
1/2 c fat free half-and-half
Salt and white pepper
4 grilled cheese sandwiches, cut into “croutons”
1. Melt butter in a medium saucepan. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.
2. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated.
3. Add the chicken stock, tomatoes, red peppers, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
4. Transfer the soup to a blender and puree until smooth.
5. Return the puree to the saucepan, add the half and half and cook until the soup is just heated through. (This is a good time to make the grilled cheese.)
6. Season the soup with salt and pepper, garnish with croutons, and serve.
Thanks for taking a peek inside my Lemon Tree Dwelling!
I hope you feel right at home