Tag Archives: soup

Roasted Red Pepper and Tomato Soup

September is here – one of my favourite times of the year in the produce section! You get the best of both worlds: the peak of summer produce like tomatoes and peppers, but also new Ontario apples and squash hinting at the beginning of fall.

Roasted red pepper and tomato soup infused with fresh rosemary. A delicious vegetarian soup!

As excited as I am to start making apple crisp and roasted butternut squash, I always want to make sure I fully enjoy the last of summer’s produce first. Caprese salads, buttered corn on the cob, juicy peaches eaten over the kitchen sink, and this roasted red pepper and tomato soup. This soup is one I’ve been making every September for the past few years as a sort of last hurrah to summer. Served with a grilled cheese sandwich, it’s the perfect dinner for those chilly late summer evenings!

Roasted red pepper and tomato soup infused with fresh rosemary. A delicious vegetarian soup!

Roasted Red Pepper and Tomato Soup
 
Prep time
Total time
 
Author:
Yield: 4-6 servings
Ingredients
  • 2 red peppers, halved and deseeded
  • 2 lbs tomatoes, halved and stem removed
  • 1 small red onion, peeled and quartered
  • 3-4 cloves garlic, skins left on
  • 1-1/2 tbsp olive oil
  • 1.5 cups of chicken or vegetable broth, no salt added
  • 2 sprigs fresh rosemary
  • ¼ tsp salt, or more to taste
  • ¼ cup 18% cream (optional)
Instructions
  1. Preheat the oven to 400°F.
  2. Place the red pepper, tomato, onion, and garlic cloves on a baking sheet and drizzle with the olive oil. Bake for about 40-50 minutes, or until the vegetables are softened. Remove from oven and let cool.
  3. Once cool enough to touch, slip off the skins of the tomatoes, red pepper, and garlic. Add to a large, high speed blender along with the onion and broth. Blend until smooth.
  4. Pour soup into a medium to large pot and add the rosemary. Bring to a simmer and cook, covered, for 5 minutes to let the flavour of the rosemary infuse into the soup.
  5. Season with salt before dividing into bowls. Stir a tablespoon of cream into each bowl if desired.

 

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Easy homemade chicken noodle soup

Easy homemade chicken noodle soup

I kid you not when I tell you that I haven’t really had a cold since first or second year of university.

Whether it’s my healthy diet or the fact that my immune system got turbocharged after sharing sandboxes and snotty hands with other kids at my childhood daycare, I don’t know. But I’ve been lucky to have been blessed with many sickless years. Until this fall.

Easy homemade chicken noodle soup 1

Recently I was sick for what felt like weeks! I didn’t have a cough, but I was congested up the wazoo with a sore throat to boot. A week or so later JZ got sick too – I didn’t give it to him, I swear! – so when he came on the weekend I made us the best homemade cure: homemade chicken noodle soup.

Easy homemade chicken noodle soup 2

Most chicken soup purists say you should make your own broth. And let’s face it, they’re right. There’s nothing like homemade broth. But when you’re feeling sick and blowing your nose every 5 minutes, putting in all that work is the last thing you want to do. And besides, you’re sick, it’s not like your taste buds can even tell the difference.

So this is my easy homemade chicken noodle soup recipe that is ready in about an hour (including roasting the chicken) so that you can get back to watching a Gossip Girl marathon on the couch while building up a mountain of used tissues beside you.

Easy homemade chicken noodle soup 4

Easy homemade chicken noodle soup
 
Prep time
Cook time
Total time
 
Homemade chicken noodle soup that's ready in under an hour!
Author:
Yield: 6 servings
Ingredients
  • 1.5 tbsp olive oil
  • 1 onion, chopped
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 2 chicken breasts, roasted and shredded
  • 8 cups low sodium chicken broth
  • 2 bay leaves
  • 4-5 springs fresh thyme
  • 1.5 cups egg noodles
  • Salt and pepper
Instructions
  1. Heat up the olive oil in a large pot. When it is hot, add the onion and saute over low heat for about 6-7 minutes until it is soft.
  2. Add the carrot and celery, and cook for another several minutes until they are soft enough to be pierced by a knife easily.
  3. Add the shredded chicken, chicken broth, bay leaves, and fresh thyme. Increase heat and bring to a boil.
  4. Add the egg noodles and cook for 5-6 minutes until they are done. Season with salt and pepper to taste.

Easy homemade chicken noodle soup 3

What are your go to meals when you’re sick?

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5 tasty late summer vegetable recipes

5 tasty late summer vegetable recipes

Being unemployed has its disadvantages: occasional boredom, lack of money, and living at home with my parents to name a few. But it also has a few perks. Namely, having plenty of time to cook!

5 tasty late summer vegetable recipes

Recently I’ve gotten busy (in the kitchen – get your minds out of the gutter) whipping up tons of food using the best of the late summer produce. Sure you could make these recipes any time of the year, but now is the best time to do it because the produce is local, meaning it is cheaper, more flavourful, and likely higher in nutrients since it takes less time to get to your plate. Plus the late summer vegetable recipes in this post are all tried and true, so you can be assured they are delicious!

1. Pan-roasted corn risotto from Food and Wine

5 tasty late summer vegetable recipes Photo credit (for left photo): Food and Wine

I made this one day last week when we had about 10 cobs of leftover corn to use up (my parents like to really overbuy when they’re cooking for company). I found this recipe and then got a fierce craving for risotto, so I knew it had to be made. I cut down on the fat because 5 tablespoons of butter plus 2 tablespoons of olive oil is a bit excessive for everyday cooking. I found that 1.5 tablespoons of each butter and olive oil was perfectly sufficient without sacrificing any flavour!

2. Classic tomato soup from Fine Cooking

5 tasty late summer vegetable recipes Photo credit: Fine Cooking

Funny enough right before I made this soup I considered ordering take out sushi. But I tend to spend a lot of money out at restaurants, and I prefer to not spend it on takeout. So I decided on grilled cheese instead, and whipped up this easy homemade tomato soup to go with it. It calls for canned tomatoes but I used fresh and just removed their skins. It turned out great!

3. Sweet corn, zucchini, and fresh mozzarella pizza from How Sweet It Is

5 tasty late summer vegetable recipes Photo credit: How Sweet It Is

With all of my free time to cook, I’ve been playing around with making breads and pizza dough. So when my aunt invited us to a BBQ, I decided to bring this pizza to contribute as an appetizer. I used both fresh and hard mozzarella to make it extra cheesy!

4. Balsamic roasted beet, sweet orange, and chevre salad from The Flourishing Foodie

5 tasty late summer vegetable recipes Photo credit: The Flourishing Foodie

What I love about beets is that they have such a long growing season: they’re grown almost all summer long and into the fall. In the summers they’re perfect for salads like this one. Can you ever go wrong with beets paired with goat cheese? (Psst, the answer is no)

5. Open faced eggplant sandwich with olive-walnut relish from Fine Cooking

5 tasty late summer vegetable recipes Photo credit: Fine Cooking

I’m not always an eggplant lover. When it’s not cooked properly or paired with the right flavours, it can be pretty bad. But this recipe is the perfect way to serve eggplant to bring out and complement its best flavours. I used pine nuts instead of walnuts to make it nut free, but otherwise followed the recipe and it turned out fantastic.

What late summer vegetable recipes are you cooking right now?

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