Summer Garden Soup

This is a fun easy recipe that demands an imagination. It's red pepper base gives it a Mediterranean flair but use the options below to make it into a soup that you can enjoy in many ways.

1 cup red bell peppers, sliced fresh
1 small sliced sweet onion, sliced
2 garlic cloves, minced
1 small jalapeño or chili pepper
1 large fresh diced tomato
2 cups vegetable broth
1/2 tsp chopped basil
1/4 tsp chopped rosemary or oregano

Place the peppers, onions, garlic and tomatoes in a saucepan with the vegetable broth, and bring to a boil over medium heat. When the vegetables are tender, purée the mixture in a blender a little at a time. Cool the soup and add the fresh herbs.

Substitute or add chopped celery, squash, zucchini, carrots, corn, black beans or any other vegetable(s) in season from your garden.
For a sweeter taste first saute' the peppers, garlic and onions in olive oil until they have caramelized.
For a different taste first roast the peppers.
Drizzle olive oil on top or garnish with herbs/veggies or sprinkle with Parmesan cheese before eating.
Serve chunky without putting in the blender and/or serve hot.

Makes 4 servings.

1 comment:

Sandra said...

Delicious. This soup is delicious and easy and quick to make. For my first attempt, I followed the directions exactly. (Mainly because even though I like to cook, my soups have rarely turned out as expected!) I served the soup hot and it had wonderful flavor. Beware, if you shy away from spicy food, since the jalapeno pepper is Hot! Next time I will try to cold version which I think will be similar to gazpacho.