Tomato Soup Part II

Thanks to everyone for your fabulous honeymoon destination ideas. You’ve given me plenty to ponder before JiT and I sit down to have our “serious” honeymoon discussion this weekend. I’ll be sure to keep you posted on the final decision.

So, before I move on to the tomato soup recipe I have to admit that I had a big FAIL with the camera this week. Since JiT has been busy/late/sleeping whenever I’ve needed a picture this week, I decided to take matters (and his fancy Nikon) into my own hands and take the pictures myself. I’d had a fun photo shoot with the second batch of tomato soup….got some fabulous overhead pictures. Then I set up a nice little “set” to take pictures of some fresh-baked chocolate chip cookies (that were very tasty btw). Boy was I excited to show off my talents…

And then I tried to download the pictures this morning only to realize that the memory card must not have been fully inserted into its slot. So the camera got nuthin. Nada. No pictures. Not one. Soooo….just close your eyes and IMAGINE the delicious tomato soup I’m going to share with you today.

Okay, so this one is much easier than the first recipe and, if JiT’s rave reviews are an indication, just as delicious. This version is so much easier because instead of fresh tomatoes and peppers, we start with canned ones. So, really all this takes is opening some cans, blending all of the ingredients together with a stick blender (or a regular blender), adding some half and half and seasonings and heating on the stove. You can have this together in 30 minutes. Add a cheese sandwich and you’re set.

One thing to note….to give the soup a mellow, “roasted” flavor, I’ve used cans of Hunts Fire-Roasted Tomatoes. I think these are available in most grocery stores, and I really do like the flavor. But, if you can’t find them, or if you just prefer a cleaner, tomatoier (technical word) taste, choose regular canned tomatoes instead.

Oh, and yes, I know the first grilled cheese I pictured looked a little charred. I’ve been making them on my cast-iron griddle pan and they tend to come out looking very dark for some reason. The picture I was GOING to post and a much more golden looking grilled cheese. So adjust the coloring in your imagination please ; )

Easy Tomato Red-Pepper Bisque
Serves 2-4

1 Tbs olive oil
1 small onion, diced
2 cloves garlic, crushed

3 cans diced “Fire-roasted” tomatoes, drained (or regular canned, diced tomatoes if you prefer)
1 small jar of roasted red peppers, drained
1 can chicken broth

3 Tbs sugar
1/4 cup half & half
2 tsp italian seasoning
Salt & Pepper to taste

In a large pot, heat olive oil over medium heat. Add onion and garlic and sautee until fragrant and translucent (3-5 minutes). Add tomatoes, red peppers and chicken broth. Use a stick blender to puree the mixture until smooth (or pour batches into a regular blender). Once you’ve achieved your desired texture, place the pot over medium heat and simmer the soup until evenly heated. Add sugar, half & half and seasonings to taste Note: Add the sugar a little at a time tasting as you go, until you acheive the flavor you prefer. May require a little more or a little less that 3 Tbs, depending on the sweetness of your tomatoes.