Dec

31

2009

‘Tis the Season

Comments 14 Comments

Cream of Red Pepper and Tomato Soup, Cream Drop Biscuits

Vegetarian • Tags: , , ,

We’re past Christmas, and the days leading up to jolly St. Nick’s arrival have come and gone. Now we’re just about to jump into a new year. It’s a beautiful thing. The holidays are closing shop, but we can still say ’tis the season–the season for soup. The season for soup actually started once fall hit, but now we’re well into winter. There’s no better time than now. Depending on where you are, it’s most likely quite chilly. Maybe you have snow or freezing rain. Here in LA, we do get our share of ‘winter’. It’s a strange type of winter for anyone who hails from the East coast, but it is possible for this ‘cold’ to set in your bones. Rather than hiding under your Snuggie, there are ways to warm your spirit. Soup does that. Make one big vat of soup, and you’ll never pick up the canned version again.

This soup hits several spots–savory, creamy, spicy, slightly sweet–so it’s very satisfying. Plus, it’s full of butter and cream, so it’s comforting. If you’re not a fan of the extra calories, leave out the butter and substitute low fat milk, cooked white rice or cooked potatoes for the cream. The starch in the rice or potatoes will thicken the liquid and add creaminess and depth without adding flavor.  It’s up to you. The final product will be worthy of repeat. Feel free to serve with a slice of baguette…or cream biscuits. The biscuits won.

Enjoy your New Year celebrations!

Cream of Red Pepper and Tomato Soup – Serves 4
2 tablespoons olive oil
3 tablespoons unsalted butter
2 stalks celery, diced
2 carrots, diced
1 large brown onion, diced
4 cloves garlic, chopped
2 1/2 cups vegetable broth
3 vine tomatoes, deseeded and chopped
2 large roasted peppers*
1 cup heavy cream
8 large leaves fresh basil, chopped
8 large leaves fresh sage, chopped
3/4 teaspoon Tabasco
2/3 teaspoon kosher salt

1. Add olive oil and butter to a deep pot over medium heat. Once hot, swirl to combine, then add the garlic, celery, carrots and onion. Toss to coat and cook until the veggies have softened a bit, approximately 7-9 minutes.

2. Pour in the broth, roasted peppers and tomatoes. Stir well and bring to a low boil, then reduce the heat to low and simmer 10-15 minutes.

3. Stir in the cream, basil and sage and remove the pot from heat.

4. Use an immersion blender to blend the soup down to desired consistency. (You can also use a standing blender to do the same.) Add the Tabasco and salt and stir well.

*You can use the jarred variety as well. Just be sure they are large enough to equal two fresh peppers. This recipes uses freshly roasted peppers.

Cream Drop Biscuits – Makes 10-12 biscuits
2 1/4 cups flour
4 tablespoons unsalted butter, chilled and cubed
1 1/2 teaspoons baking soda
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
1/2 cup heavy cream
1/4 cup milk

1. Whisk the flour, baking soda, sugar and salt in a medium sized bowl. Cut in the butter with a pastry blender or fork until small crumbles begin to form.

2. Add the cream and milk, stirring until just combined.

3. Scoop out dough with a 1/3 cup measuring cup and drop onto a cookie sheet. Bake in a preheated oven at 400 degrees for 11-13 minutes.

Click HERE for printable recipes.

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Comments

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  1. What a delicious sounding soup!! And the cream biscuits sound like the perfect pairing. Speaking of an odd winter in the East, we are having snow again this morning on new years eve:)

    Happy New Year to you both XXOO!

    Reply

  2. I actually made a big pot of spicy tomato potato soup last night – I could eat soup all year round, not just in the winter!

    Happy New Year to you!!!!

    Reply

  3. This looks like a wonderfully creamy and comforting soup. I like the fresh herbs you added and the drop biscuits!

    Wishes for happiness and blessings in the coming year.

    Reply

  4. My favorite season! That soup sounds awesome, I need to get me a pot of it.

    Reply

  5. This looks absolutely awesome! I think I’ll have to give it a try!

    Have a Happy New Year! :)

    Reply

  6. Beautiful creamy soup and love the cream biscuits, I bet with baguette should go wonderful too :)

    Happy and Sweet New Year 2010 for you!!

    All the best,

    Gera

    Reply

  7. Cream biscuits! They sound super rich — which is a good thing. :) This is also the kind of soup I’d put in a mug and swig on my commute to work. Awesome!

    Reply

  8. Looks so creamy and comforting! Happy new year to both of you!

    Reply

  9. I would rather have your soup than a snuggie. Happy New Year. It’s been my pleasure to connect with you.

    Reply

  10. Gorgeous soup–it looks creamy and delicious. I made a yellow pepper one this week.

    Reply

  11. I so agree – ever since I made soup from scratch, I can’t even think about going back to the can (or box). It’s so much fun to make soup and nothing tastes better on a cold day.

    Happy New Year!

    Reply

  12. Happy new year Duo! I wish you a fabulous 2010!

    Reply

  13. A georgous soup & lovely biscuits on the side too!

    I wish you 2 a happy, fun, healthy & apart 2010!!

    Reply

  14. Oh ’tis the the season for soup, make no mistake. I’ll have mine with the biscuits too, I think! And Happy New Year to you two – hope 2010 is even better than 2009 in Duo Land!

    Reply

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