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Hello from the kitchen!
Since we're well into January I think it's time for soup again. Do you have a favorite soup to keep you warm and comfy? Growing up, we had chicken corn soup. Oh, and that tomato soup from the can that looks like an anemic blob. I wish my Mom would've had the cooking options and resources like we have today. I recently made red bell pepper/tomato soup and grilled cheese sandwiches on fresh baked bread. No recipe, just an imagination. (I'll give you directions) A favorite here at our house is cheeseburger soup. A rich creamy stick to the ribs soup. Just as flavorful as a cheeseburger. Ahh, who doesn't love a good cheeseburger.
Ok, it's time to get back in the kitchen and whip things up. Is there something you'd like to make but not sure how? Message me and I'll gladly help you out. I really enjoy helping people create good food and pastries. I am on Instagram @ chefbev1963 or Facebook @ Bev Graybill Kauffman. Feel free to message me at one of those social outlets.
Stay warm and eat well my friends.
Red Pepper Tomato Soup
4 fresh tomatoes (peeled) or 1 (28 oz) can of peeled
whole tomatoes
1 TBSP tomato paste
2 whole red bell peppers
1/2 onion, chopped
Olive oil
1.5 cups either hot water or chicken broth
2 tsp Italian seasoning (optional)
1 tsp garlic powder (optional)
Pour a couple TBSPs olive oil in a pan on medium heat. Add the onions, bell peppers, tomatoes and garlic to hang out for a few minutes, stirring occasionally. Add the liquid and let simmer for 15-20 minutes. Remove pan from heat and using an immersion blender, carefully blend the soup until it's become smooth and creamy. Add Italian seasonings if you wish. I sometimes add a few
TBSPs of heavy cream before serving. Goes well with grilled cheese
sandwiches or your favorite sub.
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Bev Kauffman, of Lewistown, operated a catering business in
Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.