Thank you 2015: we had a great year, all in all. You were not without your drama, but we had amazing friends and family with a dash of relaxation. Christmas entertaining brought in indulgence, multiple dinners and entertaining with appetizers. Now we need to bring it down a bit, make some healthier choices and get back to reality.
Soups are quite comforting without being high in fat or calories. The choice should be vegetable-based when creating a healthy soup. Being creative in garnishing your soups is a fun way to be original – some salsas, croutons, cheeses or creams can dress up a soup for entertaining or adding another element of flavour to a dish.
Not all soups take hours to create and simmer. A tomato-based soup, for example, requires less time to simmer as it will lose its lightness and delicate flavour with overcooking.
Enjoy your new year of 2016. We don’t know what it will hold, but we are excited to see you. A fresh new year is a celebration worth sharing.
Roasted Red Pepper Soup with Boursin
- 2 Tbsp. olive oil
- 2 roasted red peppers
- 1 onion, julienned
- 3 cloves of garlic
- 2 Tbsp. Italian seasoning
- 2 bay leaves
- 1/2 can of tomato paste
- 2 cans of plum tomatoes
- 1 can of tomato juice
- 1/4 tomato juice can of water
- Season with salt and pepper
- 2 Tbsp. pesto
- Crumbled Boursin cheese
Season washed peppers with olive oil salt and pepper and toss. Place on a baking tray with bake in 400 F until baked, about 30 minutes.
Once the skin is blistered you will place into a bowl and cover with plastic wrap. Once the pepper is cooled, peel off the skin and remove seeds. Save the pepper juice to add to the soup.
In hot pot, put in olive oil, onion garlic, spices and bay leaves. Sauté until onions are translucent. Add tomato paste, stir to combine.
Add tomatoes, tomato juice and water. Simmer for approximately 25 minutes add bell peppers and simmer for another15 minutes.
Remove bay leaves, puree with hand wand or food processor and add pesto. Pour into bowl and garnish with crumbled Boursin.