Today is the day of love…and we’re so excited to spread it. We’re spreading our love to family and friends through food and fun today. But do you know what we DON’T love spreading this time of year? The flu. Is it just me, or does anyone else find it ironic that the kiss-iest, hug-iest, touchiest holiday of the year falls right in the middle of flu season? But I digress…
This time of year, both of our kitchens are full of fruits and veggies being turned into soups, stews, bases, salads, snacks, and anything else you can think of because they are chocked full of immune boosting vitamins, minerals and antioxidants. A toddler coughs? Here’s an orange! The husbands sound a little congested? Butternut squash soup for dinner! We feel a little run down? Slice up some kiwi to nosh on at the laptop.
We posted a while back on butternut squash soup – a hearty soup from a natural immune boosting food, perfect for cold and flu season. But did you know that red bell peppers are immunity superfoods too? They’re a stellar source of Vitamin C, packed full of Vitamin A, and a great source of Vitamin E. Plus a big giant dose of antioxidants. These nutrients all work together to kick your immune system into gear while you work to stave off the icky cold and flu!
Red bell peppers are also super versatile. Put them in a salad, snack on strips, extend taco meat, add to burgers, meatballs and meatloaf, pat into salmon cakes, liven up spaghetti sauce, or roast them to add a deliciously rich flavor to any dish. We did just that a few nights ago, after lots of friends started falling victim to this dreaded season. We made a yummy roasted red pepper and tomato soup – with grilled cheese cooked in the waffle iron for some extra fun! A cozy soup on a cold night that we like to think did its part to help keep the germy-wormies at bay!
Here’s the recipe:
Roasted Red Pepper & Tomato Soup
Makes: 6-8 servings
Prep time: 5 minutes
Cook time: 50 minutes
Ready in: 55 minutes
- 4 red bell peppers, halved and seeded
- 2 Tbs. Butter
- 2 small yellow onions, diced
- 3 cloves garlic, minced
- 28 oz. can crushed tomatoes
- 3 c. chicken stock
- 1 Tbs. Italian seasoning
- Salt and pepper
- Preheat oven to 500°F.
- Roast bell pepper halves for 20 minutes or until skin is blistered and charred. Let cool slightly and roughly chop.
- Melt butter in a stock pot over medium heat. Add the onions and garlic. Cook until onions are translucent, about 6-7 minutes, stirring occasionally.
- Add tomatoes, roasted bell peppers, stock, Italian seasoning. Salt and pepper to taste.
- Bring to boil over medium heat and simmer for 20 minutes.
- Using an immersion blender or transferring small batches to a regular blender (be cautious transferring and blending hot liquids!), blend soup until almost smooth or smooth. We say almost because we like it a little chunky!