Another day, another successful dinner party. My mom’s best friend is in town this week with her husband, so I thought I might as well break out the goods and cook them a feast! I wanted to try out some all vegetarian meals that […]
“You have to be a romantic to invest yourself, your money, and your time in cheese.” -Anthony Bourdain The first feeling that came over me when I realized I was going to be making cheese straws was not an enjoyable sensation. In fact, I was […]
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.
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.
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
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.: 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
---To Make the Roasted Red Pepper Soup---
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
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.
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.
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.
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.
---To Make the Tahini Sauce---
While vegetables roast, whisk all ingredients together in a small bowl, using as much water as needed to reach desired consistency
---To Make the Potato Bread Croutons---
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!
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