I made my first, ever, pot of homemade roasted red pepper, and tomato soup a few weeks ago now.
Ok, so mine didn’t look exactly like that.
It was delicious though, as we both agreed. The recipe was so easy to follow, though I did do just a touch of tweaking. After blending everything once cooked, I passed it through a sieve to give it a creamier texture, and added a swirl of cream to the top just before serving, leaving off the basil. We didn’t have any fresh.
After roasting the tomatoes, and onions, which were in imminent danger of spoiling, due to the extreme heat, I roasted chicken parts for some chicken soup to be made in the next few days.
FYI- If you ever make chicken soup from scratch, be sure to roast your chicken pieces first. The depth of flavor is completely different. I season them just as I would if we were eating them as the main protein of our dinner. Then, I remove the skin, (and eat it; cooks treats), before adding the shredded chicken to the soup.
I have to tell you that “cooking by the seat of my pants”, as my husband likes to say, is getting much easier these days. I’m fairly sure it’s because I’m not hungover all of the time, and having a bit more educated palate.
I’m doing my best to teach my tastebuds different, yet tasty combinations, and trying to keep them in the forefront of my memory.
We’ll see.
Until next time, stay happy, healthy, and safe. Wash, cover, and protect yourselves.