A College Girl's Guide to a Happy, Healthy Lifestyle!

Tag: health

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Recipe: Roasted Red Pepper Soup with Tahini Swirl and Potato Bread Croutons

Much Yums
Much Yums

Well, it has been quite some time since I have made a home cooked meal. School is Monday Through Thursday and then I work 8 hour shifts Friday through Sunday. On top of that, my dad had knee surgery. It’s been quite a busy few weeks! So busy that I’ve barely made it onto my blog. Oops. Broke a promise to myself.

Anyways, yesterday was different. I told myself I would get back into my blogging! I made an outfit of the day video (click here!) for youtube, I took pictures for upcoming blog posts, and I even decided that I would cook a home-cooked meal… something I haven’t done in quite some time.

It’s summer, but the evenings are starting to feel like fall, so I decided that I would cook my favourite course ever: A soup. Roasted Red Pepper soup, to be more specific.

I’ve never made a roasted red pepper soup before, but the head baker where I work makes it all the time and convinced me that I should try making my own. Why not? I love red peppers as it is. Fantastic way to eat healthy!

I followed along with connoisseurusveg‘s “Roasted Red Pepper Soup with Tahini Swirl and Garlic Bread Croutons” recipe, super excited to finally make something people rave about all the time.

Fun fact about me: When I’m doing a recipe for the first time, I follow the recipe exactly. Just something I do the first time around! After that? Yeah, sure I’ll change things up and alter them. But the first time has to be just-like-the-recipe.

When I cook with my mother? She doesn’t understand that and alters it all the time. It drives me crazy. Today I was cooking alone and was excited to go step by step perfectly.

Checked over the ingredients. Had everything except the peppers. Wonderful. Just had to grab some after class and I’d be all set. I did that, got home, and it was then time to start.

Roasted Garlic
Roasted Garlic

Shall I explain my love for roasted garlic? It’s hands down one of my most favourite things in the world. It smells amazing, and the bite it taken away leaving just this amazing taste. If I didn’t mind the breath, I could probably eat one of these babies whole. Alright, maybe not. But you get it. It’s delicious. And it’s such a satisfying feeling to squeeze all of the garlic out of its wrappings!

I did come to a few problems as I worked through the recipe. Two actually. I realized after getting home from the super market and preparing ingredients that I didn’t think everything through fully. I only had the one head of garlic… a rare occasion to only have one in my refrigerator. I also did not have any hearty bread for the croutons! Super wild seeing how I work in a bread bakery. I only had store-bought soft potato bread. My laziness was kicking in. I wasn’t going to go out again. I had to make due with what I had.

Potato Bread Makeshift Croutons
Potato Bread Makeshift Croutons

So there went the amazing rustic croutons. Instead I used potato bread and granulated garlic. Even so… I have to say that they came out fantastically! At least they did for a last minute resort that they were.



I also was getting anxious after roasting the veggies. I just wanted to eat! So I kind of skipped over reading the instructions when it came to blending and added all  of the vegetable stock into the blender instead of keeping some to reheat with the soup. Oops. At this time I didn’t care. I was getting hangry. All I had had earlier was an apple and a small bowl of pasta salad. I hadn’t had a good home cooked meal in so long, I just wanted it all!

And I finally got it.

Enter: My first ever Roasted Garlic Soup with Tahini Swirl and Potato Bread Croutons

I don’t know about you guys, but even just in the bowl it looks fantastic. The colour is bright, it looks smooth, and the croutons look beast as well.

It was a pretty good soup as well. It tasted incredibly similar to another soup I make year round. I think it’s because of the tahini. But I can’t wait to have this tomorrow after it sits over night!

Rating: 4 out of 5, if I do say so myself.


Roasted Red Pepper Soup with Tahini Swirl and Potato Bread Croutons
Prep time
Cook time
Total time
A good hearty soup to try, quite similar to a staple soup I make year-round! An adapted version of ConnoisseurusVeg's Roasted Red Pepper Soup with Tahini Swirl and Garlic Croutons. This is what happens when you think you have all the ingredients, but it turns out you don't!
Annie T.:
Recipe type: Soup
Serves: 3-4 servings
  • ---(For the Roasted Red Pepper Soup)---
  • 4 red bell peppers, stemmed, seeded, and quartered
  • 1 medium onion, quartered
  • 1 garlic bulb
  • 1 tbsp olive oil
  • 2 cups vegetable broth
  • 1 tbsp lemon juice
  • 1 tbsp paprika
  • 1 tsp thyme, if not more!
  • ¼ tsp salt
  • ¼ tsp pepper
  • ---(For the Tahini Sauce)---
  • ¼ cup tahini
  • 1 tbsp lemon juice
  • 1 tsp pure maple syrup
  • ¼ tsp salt
  • a little more than ¼ cup of water
  • ---(For the Potato Bread Croutons)---
  • 2 slices of potato bread cut into cubes
  • 1 tbsp olive oil
  • 2 tsp granulated garlic
  • salt and pepper to taste
  1. ---To Make the Roasted Red Pepper Soup---
  2. For the Peppers and Onion: Preheat the oven to 400º F. Place the peppers and onion into a bowl and drizzle with ½ tbsp olive oil. Toss to coat. Spread on a roasting pan
  3. For the Garlic: Cut the top off of the bulb enough so that the tops of the garlic cloves are exposed. Set onto a sheet of foil, and drizzle with the remaining ½ tbsp olive oil. Wrap the olive oil in foil.
  4. Place the peppers, onion, and garlic into the oven. Roast the peppers and onion for 35-40 minutes. Roast the garlic for 40 minutes. Turn off the oven and let the garlic sit for another 5-10 minutes in the cooling oven. Remove from the oven and allow all to cool.
  5. Place half the peppers and onions into a blender. Squeeze the garlic bulb to release the roasted garlic and add half to the blender. Add 1 cup of vegetable broth and blend until very smooth. Repeat with remaining peppers, onions, garlic, and vegetable broth.
  6. Transfer mixture to a medium sauce pan. Add remaining lemon juice, paprika, thyme, salt, and pepper. Place over medium heat bring to a simmer, stirring occasionally. Lower heat and cook for 5 minutes, stirring occasionally again. Remove from heat.
  7. ---To Make the Tahini Sauce---
  8. While vegetables roast, whisk all ingredients together in a small bowl, using as much water as needed to reach desired consistency
  9. ---To Make the Potato Bread Croutons---
  10. Place Croutons on a baking sheet. Drizzle olive oil over, then add granulated garlic, salt, and pepper. Toss the croutons, then broil until just browned. Don't let them burn!
  11. ---To Assemble---
  12. Spoon your soup into a bowl. Add a swirl of Tahini Sauce, then top with croutons and more thyme. Enjoy!
This recipe is adapted from ConnoisseurusVeg's original recipe: Roasted Red Pepper Soup with Tahini Swirl and Garlic Bread Croutons. Check out her original recipe here: http://www.connoisseurusveg.com/2015/07/roasted-red-pepper-soup-with-tahini-swirl-and-garlic-bread-croutons.html



Connoisseurusveg’s blog

Original recipe

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Hey Hi Hello!

Testing… One two… Testing…

…Is this site working now?

Well, if it is… fantastic! I’ve been working hard to get this up and running for quite some time now! I guess I should start this blog with a little introduction, am I right?

Little Ol' Me <3
Little Ol’ Me <3

Hi! My name’s Annie. I’m a 20 year old girl living in a small town in Connecticut. I’m a hard core food enthusiast. Seriously. Food is always on my mind, whether it be “what am I going to cook tonight?” or “Okay, we can go there, but when will we be eating?” Food has always been a part of me.

For real. It’s always been a part of me. Literally. When I was in high school, I felt I weighed way too much. I know now that it wasn’t that bad, but my eagerness to be healthy and lose weight sparked my love for cooking! I created an independent study where I created my own healthy cook book. In doing so? I lost 25 lbs, give or take.

But a few years back, college got the best of me. Working in a bakery and surviving off of Fat Wedge (the greatest joint for a young adult, may it rest in peace) made me gain all that weight back, and even more. I’ve been struggling ever since to really lost it all again, and it just hasn’t worked.

I then started a “fitblr” (fitness blog on tumblr). And then I made another, and another, and another, none of which worked out. I finally got to a good point a couple years back when I started ahealthywonderland.tumblr.com. The followers were motivational, my posts were great, but it still wasn’t enough.

Then, just a few days ago, I went to a cheese making demo with my mom. Louella Hill rekindled my love for food with these words: “Food isn’t something that comes in a plastic wrap. Food is literature. It tells a story.” That’s when I realized something: I can get fit by telling my story about getting fit, and staying fit.

That’s where you guys come in. That’s right, you. You lovely readers. I’m going to share all of my experiences in the kitchen, and anywhere along the way that makes me feel happy or healthy. I want to share it with you because I know I’m not alone. I’m not the only one struggling to be radiantly happy and magnificently fit. With the help and motivation from you readers as well, we can all get fit together. Read (and maybe even do?) my recipes. Listen to my stories of my failures. Cheer at the stories of overcoming obstacles. Just know that we’re all in this together!