I also like this time of year because I feel like I can get away with my second favorite thing...engrossing myself in a good book. I often feel guilty about the amount of time I spend reading. I know I should probably exercise more or at least do something productive! But I just can't help myself. I love, love, love to escape into books. I'm a bit of a type cast when I comes to the bookworm stereotype.
So anyways, back to my number one favorite thing. Since soup is a nice cozy food I find myself making a pot about twice a week these days. I ended up adapting the original recipe to the point that I can proudly and confidently call this recipe my own. I have to say this is one of the most pleasing soups I have had in a long time. The sweet flavor of the roasted red peppers paired with the smokey flavor of the fire roasted tomatoes makes for perfect harmony.
- 1 carrot, peeled and chopped
- 1 shallot, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- one 14 1/2 ounce can fire roasted diced tomatoes
- one 14 1/2 ounce can diced tomatoes
- 4 red bell peppers roasted, skins peeled off and chopped or one 17 ounce jar roasted red peppers
- 2 cups V8 juice
- 3/4 cup heavy cream
- salt and pepper to taste
- Heat 2 tbsp grapeseed oil in a large dutch oven over medium-high heat. Add the carrot, shallot, onion, and garlic. Cook for 5-6 minutes, until the carrots have softened slightly and the onion is translucent.
- Add the tomatoes and their juice, roasted red peppers, and V8 juice; bring to a boil, lower the heat, and simmer, uncovered, for 15 minutes.
- Turn off the heat, stir in the cream.
- Working in batches, transfer the soup to a blender and puree until smooth. Strain soup through a fine mesh strainer if you prefer a smoother soup or leave as is for a rustic consistency. Stir in salt and pepper.
- Serve with garlic croutons or toasted bread.