Hanging out in a yurt and reminiscing about our time in Mongolia.
Enjoying some down time coloring in the Natural Resource area of the Fair.
Soup and bread is a staple around here. Sometimes we jazz it up with soup and panini sandwiches. My go-to bread recipes are the King Arthur Oatmeal Bread recipe and the American Sandwich Bread recipe from America's Test Kitchen. Both are really simple to make and really yummy. I make all of our own sandwich bread and love how much better even a peanut butter and jelly sandwich tastes with it. I timed myself making the oatmeal bread today and it was just at 11 minutes from putting the ingredients in the mixer to letting it rest and rise. If you don' t have a stand mixer to help you with the kneading, than its only an additional 5 minutes. I love kneading bread by hand, but it is so much more efficient for this mama of 3 to use the Kitchen Aid.
I have posted about this soup before but here is the recipe again. With the bountiful tomato crop this time of year, this is a great recipe to have around!
Southwest Tomato & Roasted Pepper Soup
It is adapted from a Fine Cooking recipe:
1 large red bell pepper, diced (or you could use a roasted red pepper)
3T olive oil
1 large yellow onion, finely chopped.
1 tsp chili powder
1 tsp cumin
3 cups chicken broth (I used 2c. and a bit of water)
28 oz. can crushed tomatoes
1/2 cup sour cream
1 Tbsp. lime juice
1/2 tsp. lime zest
Salt & Pepper
In a pot heat oil over medium heat. Add the onion and cook, stirring occasionally, until just soft, 8-10 minutes. Stir the chili powder and cumin into the onions. Add the diced red pepper and cook another 2 minutes. Add the broth and tomatoes and bring to a simmer. Cover and simmer 15 minutes.
Let cool briefly and then puree the soup in two or three batches in a blender or food processor. Return to pot and add salt and pepper to taste.
Meanwhile, combine the sour cream, lime juice and lime zest in a small bowl.
Serve soup with a dollop of sour cream and enjoy!