Homemade "Capsicum" and Tomato Soup

How do you get your kitchen to be red? Blend tomatoes and red peppers using an immersion blender. It went everywhere until Jeff had the brilliant idea to use the lid of the pot as a shield. 


This was actually a really easy process for how good it was (and how impressed everyone was when I said "we made tomato soup from scratch"). But it really wasn't true tomato soup. It's actually called "Roasted capsicum and tomato soup." 'Capsicum' is schmancy for "red pepper." The hardest part of the recipe was peeling the red peppers. And when you eat it, you can't think 'tomato soup' or you'll be disappointed. Think 'yummy soup.' And of course, like all truly good things, it was better the next day.


Thanks goes out to Thomas for letting us use his crazy awesome immersion blender.


Recipe:
- 3 'capsicums'
- 1 onion
- 4 large tomatoes (we used 9 medium tomatoes)
- 4 cloves of garlic (we used 6)
- 1 1/3 cup vegetable stock (we used probably closer to 2 1/2)
- 1 tbsp tomato puree (we used half a tiny 5 oz can)
- salt and pepper
- fresh parsley for garnish 


Things that weren't in the recipe, but we added anyway:
- oregano
- bay leaf

1. Cut 'capsicums' in halfs. Remove all seeds. Cut onion in half. Lay 'capsicums, onion, tomatoes, and garlic in oven safe pan (see photo)
2. Cook for 30 minutes (400 degrees).
3. Let cool until you can handle holding everything while you peel the skins off (tip: tomatoes and onion are easy, 'capsicums' require a little pearing knife...and I might have given up on a few)
4. Blend everything together.
5. Place blended vegetables, vegetable stock, tomato puree, and all the spices in pot and cook for 20 minutes on medium.


Serve with grilled cheese sandwiches of course.


Recipe from Everyday Cooking: From novice to chef step-by-step recipes, pg 77