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Seeing Red: Tomato and Roasted Red Bell Pepper Soup

I just love soups, they're amazing and comforting, and they're the perfect meal to get home to in the fall and cool weather. 

The older I get, the more I notice the change in seasons. Before, I simply modified my wardrobe. Now, I pay attention. I enjoy it. I love to see the leaves on the tree change colors, to feel the cooler air coming through. And I love going to the farmers market and getting to experience all the changes in the colors, shapes, and texture in the seasonal produce.

And I like to taste new things and eat depending on what I see at the farmers market. This soup is perfect for the fall, when ripe tomatoes are still available. And in soup form, you can enjoy them all year round. Simply cook, let cool, then freeze. And though it's a relatively simple preparation, the addition of roasted red bell peppers gives the soup a depth of flavor and a boost of vitamins A and C. 

Serve it for lunch with a side of thick and crusty bread slathered with avocado. Or serve it for dinner, with a hearty salad tossed with whole grains. 

Get the recipe.

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