Well good morning my lovelies! I hope you all had a wonderful long weekend and got to spend time with family and friends over Easter to celebrate one of the most important days in the world! I don’t know about you, but I hosted Easter dinner this year and while I love doing it with my whole heart, the last thing I want to do when it’s all said and done is cook. That being said, I still want to a) decrease the amount of eating out I tend to do, and b) eat food that I’ve prepared rather than grabbing something pre-made and store bought. So these stipulations all lead me to the conclusion that I want wholesome, home cooked food, but I don’t really want to invest too much time in cooking…So my way of making this happen is soup! While soups can take a long time to make, when I am feeling tired or under the weather, I’ll opt for a few canned ingredients. After all, this is a 15 minute meal and the whole point is for it to be quick and tasty! And my all time quick and tasty soup choice is roasted red pepper and tomato, with the added bonus of cheddar cheese to bring it an extra pop of flavour. See my recipe below! The cheddar can of course be omitted if you’re vegan.

 

Prep time: 5 minutes

Cook time: 10 minutes

Yields: 4-6 servings

 

Ingredients:

  • 1 14 fl oz can (or 1 3/4 of a cup) fire roasted tomatoes (I used Scarpone’s)
  • 1/2  jar (or 3/4 cup) roasted red peppers (I used Unico brand)
  • 1 small yellow onion (or 1/2 large onion)
  • 2 cloves garlic
  • 1 tsp olive oil (for sauteeing)
  • 1 tsp red wine vinegar
  • 1 tsp sugar
  • 2 tsp basil
  • 1/4 cup sharp cheddar cheese
  • Salt & pepper to taste
  • 1 cup vegetable stock

Directions:

Finley chop onions and mince garlic cloves. Heat olive oil in a frying pan at medium heat, and add in the onions and garlic. Reduce heat and cover for about 5 minutes until the vegetables are soft and transparent. Add the canned tomatoes and peppers to the pan, along with sugar, vinegar, basil, salt and pepper. Stir until combined and sugar has emulsified. Cover and continue to cook for about 5 minutes. Shred the cheese and add to pan, stirring constantly until the cheese is completely melted and evenly dispersed through the soup. Pour the tomato and pepper mixture into a food processor, and add in the vegetable stock. Pulse on high speed until you reach your desired consistency (I usually try to leave a bit of texture

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