Tuesday, November 17, 2015

Soup In Seconds--900 Seconds To Be Exact

Tomato & Red Pepper Soup

You are going to need this recipe between now and Christmas. And then you'll need it after Christmas when you've used up all of your cooking mojo. Wish I had thought this recipe up, but I'll take credit for ripping a page out of Southern Living magazine—the page with this recipe.

When you can make two boo-boos in a super simple recipe and decide it's STILL very good, it's got to be a recipe worth keeping. I didn't realize I had left things out until after we had eaten it for supper. And it's done in 15 minutes. That is 900 seconds. Pretty speedy for homemade soup. Another reason to hang on to the recipe.

I saw this recipe, tore the page out and added it to my stack. I was saving it for a night when I needed a 'mergency meal. Little Sister knows about 'mergencies. I like the way she says it. Tonight wasn't an emergency, but I didn't feel like cooking a big supper. Sometimes we (honestly it's mostly me) like a soup and sandwich supper if we've had a bigger lunch.

When I typed the recipe here, I realized that I forgot to add the garlic. I did this in a big hurry. And then I saw that I didn't add the water. It was listed in the directions but not in the ingredient list. All that my mind absorbed was "process all ingredients." I wrote it into the recipe for next time. No more mistakes is the goal.

Well, you know what? It was delicious! Maybe I'll add garlic next time. Maybe not. It was pretty good like it was. And the water was only a quarter cup. Left as it was, it was a thick, creamy soup, much like you get in restaurants. I think restaurant soups are always on the thick side. You can add a little water to make the consistency suit you. Because of the roasted peppers, the soup has a more complex, mellow flavor than plain ol' tomato soup.

Homemade soup in 15 minutes. For real. I made grilled cheese sandwiches while the soup heated. Here's something I learned at the knitting retreat last week—brush the bread with olive oil instead of butter before grilling. That eliminates the need to soften the butter. Tastes really good, too.


1 (28-oz) can peeled, whole tomatoes with the juice
1 (12-oz) jar roasted red peppers, drained (my jar was 16-oz, so I used 3/4 of it)
1/4 cup half-and-half
1/4 cup water
1-1/2 teaspoon kosher salt (or, to taste)
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper (or, to taste)
2 garlic cloves (which I totally forgot to add)

Process all ingredients in food processor or blender until smooth.
Pour into medium saucepan and cook over medium-high heat for about 8 minutes, stirring often, until hot. Serve immediately.

Serves 4-6


  1. I have never tried peppers in my tomato soup. I wonder if my granddaughter would like to try that. She likes okra or zucchini in hers. Tomato doup and grilled cheese sandwiches . . . brilliant combo, right? Yum. GN learned the hard/messy way not to make the sandwiches in the toaster.

    1. This is all pureed, so there are no pieces of pepper. I liked the flavor the jar of roasted peppers gave the soup. It was definitely tomato soup--but with a twist. Of the good kind.


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