I’ve been looking for more lunch options lately… I’ve been in a rut of making the same things over and over and over… So, this red bell pepper soup hit the spot (it was definitely fun to try something new!)
Lucky for me I shop at Costco, so red bell peppers are always available for a great price! I made a double batch so I could share with my mom (who just had surgery) and my aunt (just because 🙂 ).
I was really excited to use my new porcelain covered cast iron Dutch oven! This was something I’ve wanted for a long time, but just never purchased. I put it on my Christmas list and was thrilled to unwrap it!! I’m ecstatic that it’s a beautiful green (one of my favorite colors), but would’ve been happy with any color 🙂 . I guess I never looked into getting one because I figured they were pretty pricey – but they are extremely affordable! You can figure on paying about $50 for one, which is about the price for a middle-of-the-road pan when you think about it.
I love that since you’re pureeing the mixture after cooking you can roughly chop most of the ingredients. This cuts down on prep time a ton! Although that is nice, I still like some texture to my soups (hence the addition of the tomatoes at the end). It reminds me of the tomato soup served at 4Bs many years ago (but a lot healthier I’m sure!). You can also add some additional texture with pine nuts, chopped green onion – really anything you’d like to try. (If you want to see what it looked like after I was done check out the photo on my Instagram page – HERE)
I usually roast red peppers, as it provides that distinct flavor/aroma – but, I really wanted to use my new Dutch oven. It would be a great adaptation if you prefer peppers that way! If you do decide to try it that way leave me a comment at the bottom or send me an email – I’d love to hear how it turns out!
I hope you like it!