I just went outside to take a picture of this yummy soup and almost froze my fingers off trying to get it just right. It’s below zero out there today so I made it a quick photo session. I think serving soup in teacups is so pretty, so really, the teacup did all the work. 😉
We had big bowls of this easy, warming soup with grilled cheese sandwiches for our dinner a couple nights ago while watching reruns of Friends. Grace is so happy that all of the seasons are on Netflix now and she’s binge watching all of the episodes in the evenings. Jeff and I have been fans from the beginning, and use to have Friends fondue dinner parties when we lived in our little apartment. Every week we’d look forward to our Thursday night gathering and we’d wait impatiently to find out what was going to happen this week with Rachel and Ross. Did you do that?
I hope your winter is off to a cozy start, and I hope you’re enjoying all of my soup recipes! Here’s another…
1 large onion, chopped
1/2 cup celery + some of the celery leaves, chopped
2 large garlic cloves, minced
2 Tablespoons butter
2 Tablespoons olive oil
2 (15 oz.) jars roasted sweet red bell peppers, drained and chopped
1 (15 oz.) can petite diced tomatoes in juice, undrained
4 cups homemade chicken stock or broth
1 cup dry red or white wine
2 Tablespoons Sriracha hot sauce (or your favorite)
2 Tablespoons fresh oregano, chopped OR 1 Tablespoon dry
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
chevre, feta or yogurt cheese crumbles (for garnish)
avocado chunks (for garnish)
chopped fresh basil (for garnish, optional)
Heat butter and oil in a large, heavy Dutch oven or soup pot. Once hot, reduce heat to medium and saute onion and celery until translucent and tender. Add garlic and saute an additional minute. Add peppers, tomatoes, stock, wine, Sriracha, oregano, salt and pepper. Bring to boil. Reduce heat. Simmer gently for 20 minutes, stirring frequently.
Use an immersion blender to blend soup until smooth… or, working in batches, puree in blender/food processor.
Ladle into soup bowls or large teacups. Garnish with cheese, avocado and basil.