Monday, May 9, 2011

Ceci-Roasted Red Pepper Soup

Ceci-Roasted Red Pepper Soup, page 200

It wasn't exactly soup weather today (98F? Really??), but this soup still managed to hit the spot tonight. This recipe received favorable reviews from the entire family; in fact, the girls both went back for second helpings. I love super (souper?) simple recipes that pack a powerful flavor punch, and this one certainly did just that.

I made a few modifications to the recipe, which actually made this recipe even easier and faster to put together. First, I totally cheated and used a jar of roasted red peppers, instead of roasting my own. Also, I didn't have any fresh tomatoes to chop up and toss into the pot, so I used a can of crushed tomatoes instead. I figured this would be fine, since the tomatoes are expected to break down anyway while simmering in the pot. Finally, we have a ginormous rosemary bush, so I used fresh rosemary instead of dried (two tablespoons of chopped fresh in place of the two teaspoons of dried herb). Fresh herbs are always superior in taste to dried, anyway.

The soup turned out quite tasty. I never would have thought to combine coriander and rosemary in the same dish, so that was interesting and I was pleased that it worked so well. I will certainly make this again, especially since the kids enjoyed it so much.


Shannon Drury said...

I am so happy I found this blog! I'm a mom too, so I am also on the hunt for as many shortcuts as possible. Thanks for the tips!

Julie Ann said...

You are so welcome, Shannon! You know, I almost threw everything into my slow cooker because I thought we would be out most of the day, but we ended up being home in the afternoon and evening, so I didn't. But my point is that I think this recipe would work in the slow cooker also, except, of course, for the last bit where you blend about half the soup.