Roasted Red Pepper Soup

Roasted Red Pepper Soup:

adapted from Giada
2 tablespoons olive oil
2 onions, chopped
2 carrots, peeled and chopped
3 garlic cloves, chopped
2 teaspoons chopped fresh thyme leaves or 1 tsp dried
6 ½ cups chicken broth
2 (12-ounce) jars roasted red bell peppers preserved in water, drained
1 russet potato, peeled and coarsely chopped
1 tablespoon sugar
Salt and freshly ground black pepper
1/2 cup mascarpone cheese, cream cheese or heavy cream

Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, stock, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly. Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.

**For my roasted red peppers, I just made them by broiling them until black. Then immediately putting them in a tupperwear and once they cooled peeled off the steamed skins.

Taco and Potato Soup

I must keep short on words this week because I have mass quantities of homework to catch up on. Why? Oh because I have spent all week grocery shopping, asian market, costco, walmart, and the list continues. Ryan has a sushi party, aka wife spends her life running erronds and doing chores, then at the end of the week stuffs her face with amazing food. Know what this means for you? Pictures, lots of them. Oh and how to's from my better, more entertaining half. So please forgive my lack of words this week. Much love.

The potato soup is light, but I promise no lack in flavor. I know many would think I am horrible for making potato soup without loads of cheese, butter and whole milk, but please forgive me my tummy hates that stuff. And we have not been on good terms lately, I have eatin way to much butter for it to like me.

Potato Soup

3 good sized potatoes
3 cups water or chicken broth
½ onion
1 clove garlic
2 Tbs butter

1 Tbs olive oil
3 tbs flour
¼ tsp thyme
¼ chives
¼ tsp parsley
¼ tsp oregano
Salt and pepper
1 ½ cups milk, yes I use fat free

Peel and chop potatoes and throw in water to boil. Cook onions and garlic in butter and oil until soft. Add flour and seasonings. Then add milk until thickens. Add milk mixture to potatoes. Simmer for like 20 minutes. Blend if desired and serve with parmesan.

This soup is easy and way better than beef taco soup to me. What can I say, it must be fall, I love soup and fall does too.

Taco Soup

Just For Kakes

My sister in law wanted this recipe. I don't currently have any pictures of it...maybe another time. I found a few tomato soup recipes, but my friend Tasha told me about this website that has some great recipes. I have a sensitive stomache so I altered it a little to fit our needs. Enjoy

1 (14-ounce) can chopped tomatoes
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1/2 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
1 tablespoons butter
1/4 cup chopped fresh basil leaves or ½-1 tsp dried


Preheat oven to 450 degrees F. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle half of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil. Puree with a hand held immersion blender until smooth.Rookie’s Notes: Immersion blender? It’s okay- I don’t have one either. But I do have a blender. Make sure you let the soup cool for about 5 minutes. Pour it in to the blender, put the lid on but not all the way. Leave it open just a little to allow steam to escape. Hold a towel over the top and pulse a few times. Then let ‘er rip and blend until smooth. You most likely will have a small spill, but that is what the towel is for.