Roasting the red peppers adds an extra depth of flavor to this tomato-red pepper soup. I bet you’ll love the ricotta topping with the roasted garlic too!
This is my highest blog post so far, I am writing from above the clouds. The screen in front of me shows 11.887 km / 7.386 miles and we are somewhere over the Atlantic ocean, the Island of Newfoundland just behind us. Assuming that I will survive the just served pasta (why am I punished by this airline?), I will publish after I arrived at my parent’s house, who still got no clue I am on my way to Germany right now. I am excited like a little kid in front of a fully loaded Christmas tree.
There are only two emotions in a plane: boredom and terror. ~Orson Welles
I couldn’t have said this better by myself. Although I love to travel but this flight seems to take like forever. A little girl next to me is sleeping and her head is lying on my shoulder, later she complained about not haven been able to sleep.at.all! While her dad will look over and smile at me. The next thing she mentioned was her grandma’s soup. She must have been very much looking forward to this and repeatedly talked about this soup: “Hope Oma didn’t forget about my soup.” “Mama, do you think Oma already made the soup?” “Yes, I think she got her big pot already on her stove.”
Soup, soup, soup…! Her Oma’s soup makes me think about my soup, the one I made the day before I left. It was more one of these ‘what I found in my fridge soup’ but it came out very delicious. Luckily I took some photos just to practice.
tomato-red pepper soup
This is a medium hot soup, I used one chipotle pepper in adobo sauce and later added one or two teaspoons of the sauce for some seasoning. If you don’t have them on hand, a chili pepper will be great too. Chipotle powder or smoked paprika powder as a seasoning would be great too, you got the idea… You can add beans, chicken or rice for a more filling soup.
- for the tomato-red pepper soup:
- 1 large (or 2 small) red bell pepper
- 1-2 tablespoons olive oil
- 1 can (400 g / 14.5 oz.) diced tomatoes
- 1 chipotle pepper in adobo sauce (canned)
- 1 teaspoon honey or sugar
- salt and some adobo sauce to taste
- for the ricotta topping:
- 6 tablespoon ricotta cheese
- 4 green onions, chopped
- 2 garlic cloves, minced
- salt to taste
- olive oil for the pan
- Make the tomato-red pepper soup: wash and dry the bell pepper, remove the seeds and cut into chunks.
- Preheat your pan over medium-high heat, add the olive oil and the bell pepper and sear until you get some black spots but don’t burn them completely.
- Let cool for a moment and put them into your blender with the diced tomatoes and chipotle pepper (food processor or hand blender) and puree until very smooth. Pour everything into a medium pot and cook for about 10 minutes. Add salt and honey to taste.
- Make the ricotta topping: in a small pan with a little olive oil slightly brown the green onions and the garlic. Transfer to your food processor and puree for a few seconds until you see little green specks from the green onions.
- Ladle the tomato-red pepper soup into bowls and serve with ricotta topping.