Yesterday I really felt like trying something new in the kitchen. Ryan had to work (on a Saturday - bummer!), so Trenton and I just hung out all day, baking and playing. I found a recipe for roasted red pepper soup from Cooking Light. I actually really enjoyed broiling the red peppers until blackened and removing the skins once they had cooled. Then you add tomatoes and sauted onion and garlic and puree until smooth. It's a visually beautiful process. (Should have taken more pictures!)
If you're a fan of roasted red pepper soup, this is a basic for your recipe repertoire.
Hop on over to Cooking Light for the recipe. By the way, I added a bay leaf when it was simmering at the end, as well as a splash of balsamic vinegar. Thanks for visiting!
1 comment:
That sounds so yummy. I'm going to have to make this sometime just for me. Doug doesn't like red peppers...I know, he's weird.
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