roasted pepper and tomato soup

Since it was "chilly" on Friday I made soup and whole wheat scones for dinner. Yes, chilly is a relative term but since everything was shut down I decided to call Friday winter and make soup.

3T evoo
2 red bell peppers, cut into chunks
1 yellow onion, chopped
1 celery stalk, chopped
4 roma tomatoes
10 cherry tomatoes
1T herbs de provence

Preheat oven to 500. Toss bell peppers in 2T evoo. Roast in dish for 40 minutes.
Sautee onion and celery in 1T evoo until translucent. Add tomatoes and herbs. Cook for about 20 minutes until tomatoes are soft and juices have been released. Add roasted red peppers. Puree with an immersion blender until smooth. Reheat then serve immediately with  fresh baked scones.

Home cooking can be so simple. Soup is such a great way to use up vegetables in the fridge and eat healthy at the same time. And when you cannot get out of your neighborhood due to a "snow storm" it was the best thing I could think of!

P.S. Here is a picture of our snow day. Please chuckle with me.

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