HEALING ROASTED TOMATO AND RED PEPPER SOUP #VEGAN #DINNER
While you settle in and warm up with your bowl of yummy soup I need to inform you regarding how insane a week ago was for me. About seven days back it was anticipated that the waterway going through Cedar Rapids (where I live) would flood inside a couple of days. NO! Not once more! Cedar Rapids simply overwhelmed 8 years back! Do you watched it on the report from any place you live? It was the most noticeably terrible flood the city had ever observed. The waterway peaked at 31 feet (starting flood stage is at 12 feet)! A large number of houses and numerous organizations were severely influenced! In 2008 I had quite recently completed my lesser year of school. I viewed the report from my folks' home that late spring. My lone association with Cedar Rapids in 2008 was that I was going to Loras College in Dubuque, Iowa, one hour from Cedar Rapids. (4 minute video demonstrating the flood in 2008.)
The Cedar River is just expected to flood like clockwork, so the possibility that it would flood again after just 8 years appeared to be incomprehensible! Interestingly, it wasn't raining here at all last week! The flood was brought about by downpours north of us. The streams overwhelmed there and they all keep running into the Cedar River. Truly, I don't have the foggiest idea on the off chance that I am clarifying this right. All you have to know is that downtown Cedar Rapids was anticipated to flood and that the city had quite recently financially recovered from significant flood harm a couple of years back – it was startling, deplorable news.
Gracious, I ought to most likely reveal to you that our home is far away from the flood zone, so we weren't influenced. Furthermore, in reality none of my companions or our family live in the flood zone – we are exceptionally thankful! Be that as it may, that theater where Paul and I went to see Spamlot for his birthday, and that cool bottling works that we go to with companions, and that fun indoor commercial center that we visit when my folks come would all flood. Organizations would be cleared for at any rate multi week and afterward presumably shut longer to fix the harms. Furthermore around 5,000 private homes were anticipated to be influenced, and everybody was approached to clear. My heart hurt for these individuals, these spots, this city.
Ingredients :
- 6 cups tomatoes (I used a combo of cherry and vine-ripened, but any kind will do)
- 1 white onion, sliced
- 2 tablespoons olive oil
- Salt
- 6 to 7 garlic cloves, peeled
- 2 large red bell peppers
- Red pepper flakes to taste (optional)
- Salt to taste
- 2 teaspoons red wine vinegar
- 2 teaspoons olive oil
Instructions :
- Preheat your oven to 400 degrees.
- TOMATOES/ONION/GARLIC:
- If using larger tomatoes, cut them into fourths.
- Place the tomatoes and onion on a large rimmed baking sheet (or divide into two smaller baking sheets if too close together). Toss with the olive oil and the salt and spread out evenly.
- Place the garlic cloves on a large piece of tin foil and drizzle with a little oil. Wrap the garlic up tightly so that the cloves are all laying flat. Place the garlic on the baking sheet.
- Roast everything for 20 to 22 minutes, flipping halfway through. Everything should be tender and the tomatoes will have released their juices.
RED PEPPERS:
- While the tomatoes are roasting start roasting the peppers.
- Gas Stove method: Turn two gas burners on high. Place a red pepper on each gas burner and allow the skin to char, about 2 to 3 minutes per side. Use tongs to rotate the pepper so each side is really black and blistered (see picture). You may see the skin catch on fire every once in awhile.That's okay, it usually goes out quickly. Don't walk away from the peppers.
- Broiler Method: Turn on your broiler. If you don 't have a broiler that is separate from your oven then you will need to wait until the tomatoes are done roasting. Place the peppers on a rimmed baking sheet and place them as close to the broiler as you can. Broil for 3 to 5 minutes per side, or until all the sides are well charred.
- Once the peppers are charred place them in a large mixing bowl. Cover tightly with plastic wrap. Allow the steam to help loosen the skin, about 5 minutes.
- Use a paper towel to peel off most of the blackened skin from the red pepper. Make sure to leave behind some char as it adds that smoky flavor. I actually like to leave a lot of the char on the pepper.
- Cut the bell pepper, removing the core and seeds.
BLEND:
- Allow the roasted tomatoes to cool slightly. Add all ingredients to your blender, including the red wine vinegar, red pepper flakes, and olive oil, working in batches so that the blender is only halfway full at a time. Blend until smooth.
- Taste and adjust seasoning as needed: more salt to bring out the flavor, or a little red wine vinegar for more tang, or red pepper flakes for a little more heat.
- If the soup has cooled too much you may need to reheat it before serving.
- Serve with gluten free stove top croutons, other gluten free bread, or gluten free grilled cheese sandwich, if desired. Also delicious on its own. Enjoy and be healed my friends
For more detail :http://bit.ly/2Z40TuG
