soup, 2012I 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).
Enjoy!
Funnily enough I made a very similar soup last week with beetroot and tomatoes but I'm keen to try your recipe with a dollop of sour cream and a sprinkling of chives. Let's enjoy such thick soups before the weather turns too warm. Great photo with the curves of the bowl and the straight lines.
ReplyDeleteI'm so in! Thank you for the recipe.
ReplyDeleteas I have soup pretty much every day I welcome a new recipe, especially one that looks so lovely.
ReplyDeletePerfect - I'm always on the lookout for a good (and easy) soup recipe. One question - is the beet flavour very strong? I love them, but R does not at all, and so I am wondering if I could sneak them in....perhaps I could up the carrots to beets ratio....? Or declare their flavour as a 'mystery' ingredient...?
ReplyDeleteAnnie, I wouldn't say the beet flavor was strong, but it was there. I believe the sweet bell pepper was the strongest ingredient. Your idea to up the carrots and minimize the beets seems a good solution to me. I'd love to know if you don't mention there are beets involved if R notices them. If you find some of the darker reddish or purple carrots it will help to keep the soup red, but bright orange soup would be lovely as well.
ReplyDeletethis table could be set centuries ago. i like the simplicity of the kitchen towel and of the ingredients. I am much into simplicity lately.
ReplyDeletei like this sketch- with found objects (always the makings of a good soup, I think!)
ReplyDeleteSounds, and looks, yummy. I like to make soup that way, too. I think I'll try this, more or less (adapted to ingredients I have on hand, of course!) Thanks for the recipe.
ReplyDeleteA sketch of a soup is a perfect description for one that looks so artistic.
ReplyDeleteLovely. I'm off to the kitchen. I only have the tomatoes and carrots but I think these will make a good base.
ReplyDeleteIt's a windy spring day crying out for soup.
xo Jane
It looks (and sounds) delicious. It's starting to cool down here, perfect soup-weather.
ReplyDeleteyour sketch of a soup sounds, looks tempting.
ReplyDeleten♥
Looks so good! I currently have an orange soup (carrot and pumpkin) cooling on the stove, awaiting pureeing. Yum. I do love the randomness with which we can make soups - throw in spices, vegies etc and create new combinations all the time.
ReplyDeleteYou're so intrepid to fearlessly combine vegetables and make soup. I'm always inclined to use a recipe, as I'm not at the improv stage yet with soup.
ReplyDeleteSO pretty! do you think i can leave out the tomatoes - can´t have them right now...
ReplyDeleteWSAKE, Sure. Give it a try. You could add a bit extra carrot or beet to maintain the thickness or just subtract the tomato and have a slightly thinner soup. If you experiment, let me know how it works out for you.
ReplyDeletea very pretty red, indeed. I hadn't expected the tomatoes in there, and I do relish the unexpected.
ReplyDeleteMmm such beautiful flavors happening here. I think I'll try this. Thanks, Denise.
ReplyDeleteVery, very pretty red soup. And the linens - OH! What a great image. I want to pin it. Do you pin yet? Would you mind?
ReplyDeleteRelyn, I've been pinning for a long while. My Pinterest link is here in the right margin. No, I do not at all mind your pinning this image. I'm glad you like it.
ReplyDeleteThis soup looks like a painting of what soup should be. Very cozy and artful. Bon Apetit.
ReplyDeleteVery pretty. I'm glad you shared this sketch -- I'll use it to inspire my soup-making with the beets, tomatoes & carrots I harvest from the garden in late summer.
ReplyDeleteThat sounds and looks delicious. And I love that its name includes "pretty". Will try! I am a thrower together of ingredients too.
ReplyDeleteI always enjoy the way you write your recipes.
ReplyDeleteThis sounds (and looks) excellent! I have developed a strange addiction to beets lately...and roasted ones are the best.
ReplyDeletelove love love the photo. so much
ReplyDelete