KITCHEN NOTES: sixteen (roasted red pepper and tomato soup)

this is the sixteenth installment of kitchen notes. post-it wisdom from my kitchen. a way to remind myself of the important things.

i had a conversation about radicals and what it means to be radical with a student today. i’ve had these conversations more recently. not sure what’s prompting students to engage in this conversation, but i dig it.

radicals push the envelope. challenge the system.
there are so many stereotypes that come to mind when the “radical” is mentioned.

when listening to others, i think people see radicals are constantly fighting the system, never happy, always having something to say, and always find reasons to rise up and protest. they’re doing big things–sometimes good, sometimes not so positive. sometimes uninformed.

i was listening to someone talk about the things that they’ve done, and another person responded positively with,”you’re a radical.” the person said,”well, i wouldn’t go that far…” and trailed off. their eyes rolled and attempted to avoid any further conversation.

what is it about radical that makes people cringe? is it really that bad to be identified or self-identify as a radical?

i would be flattered to be considered radical. there are so many people before us who have done radical things. one of those being martin luther king, jr.–whose day we will be celebrating very soon.

oh, what a compliment that would be.

on that note, if this soup were a person, it would be radical.
truth.

this soup is bomb. i have made this before, and it is always a hit. the red pepper adds a little special something that pushes the envelope of typical tomato soup. this soup has a creamy mouthfeel without the cream. but, if you’re looking for more ways to make it a bit more creamy, try these alternatives.

roasted red pepper and tomato soup
printable recipe – from cookie and kate

yield 12 cups of soup

ingredients
8 large tomatoes, cored and quartered
3 red bell peppers, seeded and quartered
2 small yellow onions, cut into wedges
6 cloves of garlic, unpeeled
5 cups vegetable broth
1/4 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
salt and pepper, to taste
olive oil

preheat oven to 375 degrees.
grab two rimmed baking sheets. place tomatoes on one, skin side down. toss the onions and red peppers in a little olive oil. place onions, red pepper, and unpeeled garlic on the second baking sheet. peppers should also be skin side down. put in oven for 45 minutes.
in a large pot over medium high heat, heat vegetable broth. peel garlic and add to the pot. add roasted veggies. simmer for 10 minutes. use an immersion blender or blender to puree the soup until smooth.
top with creme fraishe. serve with these. you won’t regret it.
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