Mid-Autumn Roasted Reds and Tomato Soup


Photos © 2011 Curly Girl Design, Inc./Leigh Standley. all rights reserved.

In a stroke of pure-weather luck (some in New England might say we have earned this) we have had an incredibly beautiful, slightly late, totally mild fall. The leaves peaked late thanks to all the rain we had earlier in the season and it has been unseasonably, and totally pleasantly warm. I don't want to jinx it by celebrating, but I just love it!

To honor this glorious season I made some creamy roasted red pepper and tomato soup and thought I would share. The recipe was adapted from one found in House & Home Magazine. I made it dairy-free pretty easily (Coach can't do dairy. Sad. I know.) and deliciously by trading out the heavy cream for coconut milk. Actually, I would recommend serving it like this because it was so lovely.

Don't be intimidated by the pepper-roasting process! It is so fun and kind of like magic. If you have a gas-top range DO IT!! If not, you can broil them on a baking sheet or you can buy the red peppers already roasted, but will be far less entertained.

To roast the peppers:

You will need a good pair of tongs for this. Place your pepper directly on the gas flame (whole). Keep turning them with the tongs until they are blackened (really black) all over. Put blackened peppers in a bowl and immediately cover with plastic wrap. Cool.

When cooled, pull out stem and seeds and peel off charred skins. Voila! Fancy-pants roasted red peppers. You're welcome.

Mid-Autumn Roasted Reds & Tomato Soup

You will need:

2 Sweet red peppers

2 (28oz. cans) of chopped tomatoes (splurge a little here and use the good ones. It makes a difference)

1/4 chicken stock (you can also use vegetable)

2 tbsp. sugar

1/4 C. coconut milk (From a can, not the sweetened for-your-cereal-kind) you could also use heavy cream here.

3 tbsp. butter, cubed

fresh chopped basil, for garnish

salt & pepper to taste


1.) In a food processor (please tell me you have one by now! life. changing.), purée tomatoes, and roasted red peppers. Pour into a saucepan and add stock, sugar and your salt & pepper to taste. Bring to a boil. Reduce heat and let simmer for 20 mins until slightly thickened.

2.) Stir in coconut milk (or cream). Remove from heat and gradually whisk in butter, one piece at a time. Garnish with basil. Serve with big crusty bread!


Mmmmmmmmmmm! Hope you love it!




A few house-keeping notes:

1.) Don't forget to enter to win Lacy and Lisa's “Thriving Through the Holidays” Group Health Coaching Course!! You have til 5pm EST!! It's gonna be awesome!!

2.) I will be posting the limited-availability holiday product for you to order later this week. It will be by email and first-come first-served, so get your lists ready!

3.) If you are in the St. Louis area and want to hang out, I will be doing a signing at Dazzle Boutique in Towne & Country on December 17th!! Mark your calendars, I would love to see your face! Contact them for more details.

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