For the past couple markets at Orchard Park, a volunteer named Alex has been cooking delicious meals so shoppers are able to sample recipes which feature the produce we have for sale.
Last month, she made a tasty red pepper and tomato soup. It was so good we wanted to feature the recipe on the blog. It can easily be made vegetarian or vegan. Alex also has her own blog, which includes many other recipes that she has made. Here’s how to make this lovely soup in your own home:
Creamy Red Pepper and Tomato Soup
6 tomatoes, chopped (your choice: yellow, roma, on-the-vine, heirloom)
2 bell peppers, seeded and chopped
1 medium sweet onion
1 bulb garlic, peeled
1/5 cup olive oil (or so)
1 tbs dried oregano
6 cups chicken or vegetable stock
1/2 cup cream or milk (remove for vegan option)
1 tbs red chili flakes
1 large handful fresh basil, sliced or chopped
1 small handful parmesan petals (optional)
1 tbs lemongrass paste (optional)
Sea salt & black pepper (to taste)
Preheat the oven to 375F. Cover a non-stick baking sheet with chopped onions, garlic, tomatoes, and peppers. Drizzle with olive oil, and top with salt, pepper, and oregano. Bake for about 45-60 minutes, or until veggies are soft and aromatic.
In a medium sauce pan, heat up the chicken or vegetable broth over medium heat. Add the veggies and ALL juices from the baking sheet into the pot and stir. Using a handheld mixer, blend the contents of the pot until thick and smooth. Add chopped basil, cream, chili flakes, lemongrass, and parmesan petals. Bring to a light boil, stirring constantly, then remove from heat and allow to cool for two minutes.
Visit us at the next Tasting Kitchen at Culloden Court for more great meal ideas!