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Oh, how I love fall!
I know, lots of people love fall. And I'm not going to say how much *more* I love fall...
Just that my heart leaps a bit when I: feel the cooler breeze, get out my hoodie or jean jacket for the first time, or open up the windows after the heat of the Summer gives us a break.
I once heard how Fall represents death, and Spring, life. I won't argue the theory, but I will say that regardless of the morbid link, I ADORE FALL! (that was meant to be read aloud. Go ahead, I'll wait as you read it again *wink*)
I have to say that some of my favorite things about Fall weather moving in, are the baked goods and hearty squash themes of the food surfacing. One of my favorites is a Tomato & Roasted Red Pepper Soup that I stole from my friend Megan at Itty Smitty. I'll post the recipe below so that you can enjoy it as much as I have. I already made a double batch and it is occupying a large amount of space in our very small freezer. But I'm sure it won't be there for long!
Guess what I'm having for lunch?
Southwest Tomato & Roasted Pepper Soup
It is adapted from a Fine Cooking recipe:
1 large red bell pepper, diced (or you could use a roasted red pepper)
3T olive oil
1 large yellow onion, finely chopped.
1 tsp chili powder
1 tsp cumin
3 cups chicken broth (I used 2c. and a bit of water)
28 oz. can crushed tomatoes
1/2 cup sour cream
1 Tbsp. lime juice
1/2 tsp. lime zest
Salt & Pepper
In a pot heat oil over medium heat. Add the onion and cook, stirring occasionally, until just soft, 8-10 minutes. Stir the chili powder and cumin into the onions. Add the diced red pepper and cook another 2 minutes. Add the broth and tomatoes and bring to a simmer. Cover and simmer 15 minutes.
Let cool briefly and then puree the soup in two or three batches in a blender or food processor. Return to pot and add salt and pepper to taste.
Meanwhile, combine the sour cream, lime juice and lime zest in a small bowl.
Serve soup with a dollop of sour cream and enjoy!
It is adapted from a Fine Cooking recipe:
1 large red bell pepper, diced (or you could use a roasted red pepper)
3T olive oil
1 large yellow onion, finely chopped.
1 tsp chili powder
1 tsp cumin
3 cups chicken broth (I used 2c. and a bit of water)
28 oz. can crushed tomatoes
1/2 cup sour cream
1 Tbsp. lime juice
1/2 tsp. lime zest
Salt & Pepper
In a pot heat oil over medium heat. Add the onion and cook, stirring occasionally, until just soft, 8-10 minutes. Stir the chili powder and cumin into the onions. Add the diced red pepper and cook another 2 minutes. Add the broth and tomatoes and bring to a simmer. Cover and simmer 15 minutes.
Let cool briefly and then puree the soup in two or three batches in a blender or food processor. Return to pot and add salt and pepper to taste.
Meanwhile, combine the sour cream, lime juice and lime zest in a small bowl.
Serve soup with a dollop of sour cream and enjoy!
