roasted red pepper and tomato soup

As I was falling asleep last night I had this great idea of how I was going to introduce today’s post. It was witty and funny and I’m pretty sure I said to myself, “Ooh, remember that” as I drifted off. 

Alas.

I forgot it. 

But you know what? This soup is so good. Does that suffice? It’s done in two steps and tastes creamy without the cream and rich without the fat. You could even roast any vegetable this way, puree it, and call it a soup. 

 Roasted Red Pepper and Tomato Soup

(serves 2)

1 lb tomatoes (I used cherry but you can use any kind) quartered

1 red pepper chopped to medium dice

1/2 yellow onion chopped

1 1/2 tbs olive oil

1 tsp salt

1/4 tsp black pepper

pinch red pepper flakes (optional)

Heat oven to 375 degrees. Combine all ingredients in a roasting pan covered with parchment paper. Roast for 20-25 minutes or until veggies are soft. Pour into a blender (carefully) and blend well. Check seasonings and serve. 

And so, the moral of the story is: blended soups are my favorite and when I get an idea I should write it down. 

P.S. In other very important news, I apparently have no idea how strong gas stoves are because I burnt the popcorn. Twice. I just figured you all should know that I only seem to know what I am doing in the kitchen.