Tuesday, April 12, 2011

Red Pepper, Corn, Tomato Soup

April 12th is National Grilled Cheese Day!

I decided to make a red pepper, corn, tomato soup to go with our grilled cheese on National Grilled Cheese Day! This recipe calls for fresh whole cherry tomatoes, whenever you get a bite with a cherry tomato in it there is a burst of sweetness! (That was my husbands favorite part.) The soup turned out really great, a little spicy but that's how I like my tomato soup.

Ingredients:
  • 1 onion, chopped
  • 1 package of cherry tomatoes, keep whole
  • 1 package of frozen corn, slightly thawed
  • 2 red bell peppers, chopped
  • 4 cups vegetable or chicken broth
  • 1 small jar of salsa, I use Trader Joe's classic salsa
  • a few dashes of hot sauce to add some spice
  • S&P
  • 2 tbl. EVOO
  • Feta cheese
Directions:
  1. Pour EVOO in a medium-large size pot, turn heat on medium high. Put onions in the pot and saute for about 3-4 minutes stirring around. Add bell peppers and continue to saute for 3-4 minutes.
  2. Add corn and tomatoes to the pot, saute until corn is warmed about another 3-4 minutes.
  3. Add broth, salsa and as much hot sauce as desired. Salt and pepper the soup.
  4. Bring to a boil and then turn heat down to low. Let simmer for about 30 minutes.
  5. Blend about 1/3 of the soup in a blender, when returning the liquid to the pot pour through a colander with small holes to keep some of the tomato and bell pepper skins out. I wasn't super particular about this and my soup ended up a bit chunky but I was okay with that. Don't forget to let the soup cool a bit before you try to blend it.
  6. Serve the soup with a bit of crumbled feta on top and a grilled cheese!

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