Saturday, February 12, 2011

Roasted Tomato Soup

I found this recipe via a friend on Facebook who made a few tweaks from the original which I then tweaked some more. That's the wonderful thing about soups, right? The tweakability. This is a quick and easy soup to throw together to spruce up the classic Grilled Cheese and Tomato Soup dinner. And if you were planning on opening a can of Campbell's Tomato and just adding some spices, you might as well open a can of crushed tomatoes, right? So go on now. Rummage through your pantry. I'm sure you have everything needed. Enjoy! Feeds 4-6

Roasted Tomato Soup
  • 1 T Olive oil
  • 1/4 large onion, finely chopped
  • 1 'canned' red pepper chopped
  • 1 t cumin
  • a dash or two of red pepper flakes
  • 4 c chicken or vegetable broth
  • 28 oz can crushed tomatoes
  • 1/2 cup dry couscous(if you don't have a large container of couscous on hand, please note that a box of couscous will yield you three soups!)
  • Cilantro
  • Sour Cream
--Saute the onion, red pepper, and spices in Olive Oil until onion is transparent and spices are fragrant
-- Add broth and tomatoes and bring to a boil. Let boil 5 minutes.
-- Add couscous and reduce heat. Let cook for 8 minutes and then remove from heat.
-- Top with sour cream and cilantro!

** The original recipe called for a chile pepper in adobe sauce - something I didn't have on hand. But with a little research, I found that you can use either a red pepper or chopped chiles along with cumin and red pepper flakes to get (nearly) the exact same result.

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