A cozy bowl of this tomato based soup has sweater weather written all over it! Enjoy with some hot apple cider and/or a loaf of farmers' market bread.
Ingredients:
- 5 ripe on-the vine tomatoes
- 1 large carrot
- 1 large, red bell pepper
- 1 large white onion
- 2 cloves of garlic
- 1 can of petite diced tomatoes
- 2 cups of organic chicken bone broth
- 2 tablespoons olive oil
- Salt
- 1 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of ground cinnamon
- 1/2 teaspoon cayenne
Directions:
Skin your ripe tomatoes. To skin, cut an X on the bottom of each tomato and toss them into boiling water for approximately one minute. Using a slotted spoon, remove the tomatoes from the boiling water and place them into an ice bath. You can now peel back the tomato skin with your fingers. Dice your skinned tomatoes.
Remove the seeds from your red bell pepper and roast it over an open flame (a bbq works best; if you do not have access to a bbq, you can roast your bell pepper in the oven for 45 minutes at 350 degrees and tossed in olive oil)
Dice your carrot and set aside.
Dice the onion and garlic; sauté in 2 tablespoons of olive oil until glossy.
Once glossy, sauté the diced carrot, tomatoes, and roasted pepper for approximately 5 minutes.
Add one can of petite diced tomatoes. Let cook for another 5 minutes.
Add 2 cups of chicken stock.
Cook the vegetables for approximately 20 minutes or until soft.
Use a kitchen wand to purée the vegetables in the broth.
Add 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of ground cinnamon, 1/2 teaspoon of cayenne, and salt to taste.
Serve with farmers' market bread.
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