Hello! Isn’t the week back after vacation just the worst? Ever since I got back I just keep thinking, “If I were in Hawaii I’d be doing (blank)” and it’s always something WAY cooler then I’m really doing.
Speaking of cool, I’m also freezing all the time because I want to wear things that show off my tan before it disappears but mother nature does not seem to be agreeing with me! I know, really serious problems, huh?
My solution to the post vacation blues? Park my butt in the kitchen! I’ve been whipping up lots of new things and I can’t wait to share them, starting with these cute-as-a-button soup shooters.
I made them as an appetizer, hence the tiny size, but you could just as easily serve this chunky, flavorful, healthy soup in as big a bowl as you can handle.
Soup is one of my favorite things to make because it is quick, easy, and perfect for “health-ing up.” That’s to say, when you make your own soup you can leave out or substitute for things like butter, cream, etc. that many ready made soups contain.
This soup is very low in calories but you’d never know by how good it tastes!
First, you have to broil the tomatoes and red bell pepper. Just place them on a baking sheet and place under the broiler on the top rack until the tomatoes begin to pop and peppers begin to char.
This will take about 5-10 minutes depending on your broiler. You’ll want to turn the peppers to make sure they char evenly.
When you remove them, immediately place the peppers in a bowl and cover tightly with plastic wrap. This steams the peppers and makes the charred skin really easy to remove.
If you’ve ever tried skinning a pepper without doing this, you know how tough it can be. After you try this way you’ll never do it any other way! Just let to sit for about 10 minutes and then peel the skin off with ease!
Meanwhile, chop up your onion and garlic and sauté in a medium sauce pot with olive oil. Then add the tomatoes and skinned bell peppers. Add in the seasonings and chicken stock and bring to a boil. Then reduce the heat and simmer.
While the soup is cooking, you can make the parmesan crisps.
These are pretty tough, so get ready. Line a baking sheet with parchment paper. Make 9 parmesan mounds. Place in the oven to cook. Remove. Voila! They are so easy, and so perfect for crumbling over your soup!
Serve in whatever kind of cup you like – I like these cute multi-colored ones! Top with Greek yogurt, chives, and a parmesan crisp.
- 2 pints cherry tomatoes
- 2 large red bell peppers
- 1 onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup – 1 cup chicken stock or water
- 2 1/4 cups parmesan cheese
- Greek yogurt and chives for topping
- Preheat the oven to broil. Position the rack in the highest position. Place tomatoes and bell peppers on a baking sheet and broil, watching constantly, for 5-10 minutes, until tomatoes start to pop and peppers char. Turn peppers at least once to evenly char.
- Remove tomatoes and peppers from the oven and immediately place the peppers in a boil and tightly cover with plastic wrap. Let stand 10 minutes. Remove plastic wrap carefully and peel skin from peppers. Coarsely chop.
- In a medium sauce pan, heat one tablespoon of olive oil over medium heat. Add onions and garlic and saute until translucent, about 5 minutes. Add tomatoes and bell peppers along with seasonings and 1/2 cup chicken stock or water. Bring to a boil then reduce heat to a simmer and simmer uncovered 15 minutes.
- Puree soup in a blender or using an immersion blender. At this point, if you want the soup a little thinner, add the other 1/2 cup of chicken stock or water. The texture of your soup will depend on how juicy your tomatoes were!
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper. Place heaping tablespoons of grated parmesan cheese 2″ apart. Bake for 5-7 minutes, until golden brown. Let cool before removing from the parchment.
- Top pureed soup with Greek yogurt, chives, and parmesan crisps.