Monday, January 6, 2014


The last little while much of the U.S and Canada have been fah reeezing; why even here in south FLA we were in the 60’s.  As I’m writing this my feet are freezing and I wish that I were wearing socks inside of my, oh so cute, sequined camo slippers (definitely not what you where if you actually want to be camoflaged).  I've been seeing the posts of Facebook and Instagram of ice and snow, my cousin Janet in B.C. is reporting that it is to be – 50 degrees C. (with the wind chill) in her neck of the woods…that's BRRR!

Billy and I were listening to the news, and the meteorologist said “There’s a cold front, she be a comin’ and Canada is to blame”.

The weather man blames Canada, the guys from South Park blame Canada.

“Well, blame Canada, blame Canada
It seems that everything's gone wrong
Since Canada came along”   
From South Park: Bigger, Longer & Uncut  

Just so you know, I've not actually watched the entire South Park movie, but I won't judge you if you have.

Poor Canada, is always getting the blame; what did Canada, the land of ice hockey and Butter Tarts,  ever do to anyone other than be friendly and courteous, even opening its borders to bus-loads of seniors that come through for the cheap prescription drugs…Okay, and share it’s cold Arctic air?

Any hoo…Isn’t it lovely weather for soup?  

Tomato and Roasted Pepper Soup will warm ya from your inside to your outside, and all the way from your toes to your nose!  

This soup is rich in tomato flavor, but also sweet from the red peppers.  Normally cream would be added to the soup to mellow out the tomatoes a little, but instead this recipe uses some cannellini beans which have the added bonus of providing fiber and protein which will keep you full for a good long time.

Stay safe and warm my friends.

Here’s what you do.

Start with roasting a red bell pepper.  (If you're in a rush, you can use jarred roasted peppers of course.)

Place the pepper in a shallow baking dish and coat it with canola oil; roast in a 375 degree oven for 30 to 40 minutes. 

Slow roasting will develop sweetness in the pepper.
Turn the pepper every 10 minutes or so, so that the skin will blister on all the sides.

Place the roasted pepper immediately into a bowl, and cover it with plastic wrap; allow this to sit for about 10 minutes.

While the pepper is sitting you may start on the soup.

Add some onion, celery, and garlic to a pan along with a little olive oil, cook over medium heat until the onions are soft.
I like San Mazano tomatoes because they're sweet.

Add the tomatoes along with a cup of water, cannellini beans, sugar, fresh thyme, and a bay leaf, bring this up to a simmer and then cook for 20 minutes. 

The beans are used, which when pureed, will give the soup a creamy texture without adding cream; they also add fiber and protein which will make you feel full longer.

While the soup is simmering peel the bell pepper, also remove and discard the stem and the seeds.

After the soup has simmered add the roasted red pepper which has been diced; cook just until heated through.

Remove the thyme sprigs and the bay leaf.

If you like a little texture in your soup then remove a heaping 1/2 cup of the veggies (not the beans) and put those to the side.  

For a completely smooth soup skip this step.             

Add the soup to a blender, be sure to only fill it about half way and to remove the plug in the lid; my blender will only do half of the soup at once.

Return the soup to the pan and add the veggies back in to the soup, reheat if necessary.

I forgot the drizzle of olive oil, but you go ahead and drizzle away if you would like.  

Tomato and Roasted Pepper Soup is great served with croutons, fresh bread, or a grilled cheese!


Serves 4

½                          Medium onion, small dice
1              stalk       Celery, small dice
1              clove       Garlic, minced
1              Tbsp.       Olive oil
1-28       oz. can       Diced Tomatoes
3/4          cup         Cannellini beans, from a can, drained
1              cup         Water
½             tsp.        Sugar
12           sprigs       Fresh thyme
1                            Bay leaf
1                            Roasted red bell pepper, small dice, recipe follows (or jarred will be fine)
                             Salt and pepper to taste

   1.       Add the onions, celery, garlic and olive oil to a 3 quart sauce pan.   Cook over medium heat until the onions are translucent.
   2.       To the pan add the tomatoes, cannellini beans, water, sugar, fresh thyme, and bay leaf; bring to a simmer and then cook uncovered for about 20 minutes.
   3.       Finally add the roasted red peppers, salt and pepper, cook just until heated.
   4.       Remove the thyme sprigs and bay leaf.  Scoop out a heaping ½ cup of just the veggies (no beans), put that to the side; this will be added back in at the end to give the soup some texture; for totally smooth soup omit this step. 
   5.       Pour the soup into a blender, only filling it half way; puree the soup and repeat if necessary.  Pour the soup back into the pan along with the reserved veggies that were scooped out earlier.

Serve immediately with a drizzle of olive oil.  

This soup may also be frozen for up to 6 months.


1                            Red bell pepper
                             Canola oil to coat the pepper
   1.       Pre-heat the oven to 375 degrees.
   2.       Coat the pepper by rubbing oil over its skin.  Place in a shallow oven proof dish and roast for 30 to 40 minutes, turning occasionally.  When the pepper is done the skin will be blistered on all sides.
   3.       Place the roasted pepper immediately into a small bowl and cover the bowl with plastic wrap.  Allow the pepper to sit for about 10 minutes.  Peel the skin away using your fingers or the back of a paring knife.  Cut away the stem, remove and discard the seeds.

Use immediately, or place the pepper in a small bowl, cover in olive oil and refrigerate for several days.

You may also like:

Quick Chili
Slow Cooker Split Pea Soup

Roasted Butternut Squash Soup

Slow Cooker Winter Vegetable Stew, Vegan or with Chicken


  1. Blame Canada! haha! priceless! Don't worry, I've watched South Park the movie enough for the both of us and then some :) Even though you all are freezing your faces off, I can't help but be a bit envious - my snow town has no snow...we're sitting on constant Spring weather here, and it's getting pretty dull from a lack-of-snowboarding standpoint. Nevertheless, I would LOVE a huge bowl of your tomato and roasted pepper soup to enjoy while pretending it's snowing outside :) Hope you had a great weekend!

  2. This sounds so good... Love the idea of mixing tomato and roasted red peppers... best of both flavors!