Tomato and Roasted Red Pepper Soup

Tomato and Roasted Red Pepper Soup | Hortus|5, Mario Mirelez | Makes 6 servings

I’ve developed this recipe over the past year after trying many different tomato soups. It’s relatively fast and satisfying, and really hits the spot on cold winter days. I use roasted red pepper for two reasons. First it adds a bit more depth (boldness and sweetness) to the tomato flavors, and second, they don’t have skin on them. When using a fresh pepper, tiny pieces of skin remained even after it had been pureed. Save time and effort by purchasing a roasted pepper at the grocery instead of roasting your own.

Ingredients

1 tablespoon olive oil

1 medium-sized onion, chopped

1 large sweet red pepper, roasted, seeded and chopped

2 cloves garlic, chopped

3 cans (14.5 oz each) whole tomatoes

2 cups chicken stock

¼ cup tomato paste

1 tablespoon sugar

1 tablespoon fresh basil, chopped or ¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon black pepper

Method

1. Heat olive oil in a large pot over medium heat. Add onion, sweet red pepper, and garlic. Cook for 5-8 minutes until softened. Add tomatoes, chicken stock, tomato paste, sugar, basil, oregano and pepper. Break up tomatoes with a spoon. Bring to a boil; reduce heat to medium-low and simmer, covered, for 30 minutes

2. Using an immersion blender, puree the soup until smooth. Alternatively, working in small batches, puree the soup in a blender or food processor until smooth. Reheat the soup gently and simmer 5 minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve with crackers, baguette, or grilled cheese sandwiches.

Butternut Squash and Chickpea Soup with Fennel

Butternut Squash and Chickpea Soup with Fennel | Adapted from Denis Cotter’s ‘Pumpkin and Chickpea Soup’ | Makes a medium pot of soup

When I saw this recipe posted on the lovely Croft Garden blog, I instantly knew I had to try it. It called for so many of my favorite ingredients and flavors and the result was a mosaic of juxtaposition. Bright notes from a ginger lemon infused broth, earthy hits of cumin with the sweetness of roasted squash, and the indisputable flavor of fennel throughout made for an spirit-lifting winter soup. Some research into the origins of this recipe led me to Denis Cotter, famed chef and author of many vegetarian cookbooks. As for the version below, you know the drill– eliminate the pancetta and substitute vegetable stock for the chicken if hooves and beaks aren’t your thing.

Ingredients

1 whole butternut squash (about 2 pounds), peeled and seeded and cut in 1-inch chunks

4 cups chicken stock

4 tablespoons good olive oil, plus more for roasting the squash

4 small shallots, finely chopped

1 small fennel bulb, finely chopped

4 garlic cloves, thinly sliced

1 tablespoons fresh ginger, grated

3 leeks, thinly sliced

1 (16-ounce) can chickpeas, rinsed and drained

1 to 2 ounces smoked pancetta, diced (optional)

½ cup dry white wine

2 tablespoons fresh lemon juice

Kosher salt and freshly ground pepper

½ cup heavy cream

Method

1. Preheat the oven to 375 degrees F. Place the squash on a sheet pan and drizzle with some olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

2. Meanwhile, in a large soup pot, heat olive oil over medium heat. Add shallots and fennel and saute for 2 minutes. Add the garlic, ginger, leek, chickpeas, cumin, fennel seeds and pancetta (if usiing) and saute for 5 more minutes, stirring occasionally. Add the white wine, bring to a boil, cover, reduce heat and allow to simmer for 15 minutes.

3. Add the roasted squash and the stock and increase the heat to high, cover and bring to a boil and simmer, uncovered, for 5 minutes. Stir in the lemon juice and season with salt and pepper to taste. Remove from the heat and gently stir in the cream. Serve the hot soup with crusty bread or toasted cheese sandwiches.