|Roasted Red Pepper & Tomato Soup|
Mar 15th, 2005
Here is an easy to make soup that kind of straddles the line between Italy and Mexico taste-wise: Roasted Red Pepper & Tomato Soup posted by the fabulous Nic on her blog Baking Sheet.
The recipe calls for 2 cans of fire-roasted tomatoes. Muir Glen Organics makes a fire-roasted tomato that is carried in supermarkets around here - they're a good brand overall for canned tomatoes. Nic suggests roasting your canned tomatoes in the oven along with the bell peppers if you can't find these in your store, but I'm not sure you'd end up in the same place at all. The Muir Glen variety at least are roasted over an open flame and they have a very pronounced smoky taste - I've used these tomatoes unsuspectingly before in Italian recipes and been a bit taken aback at the outcome. Anyway since I was going with cans I went the whole way and used jarred roasted red peppers as well.
The smoky flavor from the tomatoes lends the soup a Southwestern flavor and I think you could jack it up with a bit of chipotle pepper in adobo if you like heat. A cilantro or chipotle sour cream would be good swirled on top as well.