I made this wonderful soup last week and thought you might like to try it. It's more of a sketch of a soup than a true recipe because I simply tossed together a variety of ingredients I happened to have in my kitchen. This is how I usually make soup.
I found this combination especially good, so I wrote it down.
Pretty Red Soup
Find a medium pot for soup and gather your ingredients.
- good olive oil
- 1 big red bell pepper, chopped
- 1 small leek, chopped
- grey sea salt
- 4 whole plum tomatoes (canned w/ some juice)
- 14 ½ ounces of low sodium chicken broth
- 2 large garlic cloves, chopped
- 2 cups roasted (w/ olive oil, s&p) beets & carrots, chopped
- 1 tablespoon cream
Warm a tablespoon or so of olive oil in pot set over medium heat.
Add red bell pepper and leek and sprinkle with a little grey sea salt.
Allow pepper and leek to soften, about 7 minutes.
Crush (I do so with my hands) and add tomatoes and garlic to pot and simmer 5 minutes.
Add carrots and beets and simmer 10 more minutes.
Turn off heat.
Puree contents of pot with immersion blender.
Stir in cream.
I ate mine as-is, but it might look nice served with a dollop of Greek yogurt or crème fraîche and a sprinkle of something green, minced (maybe chive).