Everyone has a signature dish. I’m proud to say I have plenty… well, at least there are numerous dishes I receive requests for all year round and that makes this home chef quite proud! This year, thanks to my partnership with Mealthy, I’ve been able to make one of my family favorites, Roasted Red Pepper Soup, in a fraction of the time with the Mealthy Handblend and Mealthy Pot. Makes my family happy and saves me bunches of time during the holidays, that’s a total holiday mom win!
For many of us, there’s simply nothing that compares to mom’s cooking. No matter whether it’s a tried-and-true recipe passed down through the generations or something she pulled out of a magazine. I suspect, the theory is true that the extra ingredient of love is what truly makes the difference!
My Roasted Red Pepper Soup recipe came about when I was looking to add some fall flavor and flair to our summer family favorite Tomato Basil soup. With an abundance of red peppers and onions on hand at the time, I thought that layering in these ingredients would be a great addition. As fall is the time of bonfires and grilling for us, roasted red peppers sounds divine and so, Roasted Red Pepper Soup became a new seasonal favorite to serve.
Though the base of the soup is a Tomato Basil bisque, the dominant flavor is the roasted red pepper. A very rich, earthy and delicious compliment to any meal. I also find that if I have leftovers, Roasted Red Pepper Soup is great for making a cold pasta salad. Just make some spiral pasta and mix the cold soup right in. Sprinkle a little grated Parmesan cheese on top and viola! you have an excellent lunch!
Soup is an absolutely perfect dish this time of year but as every cook knows, it can be an all day affair prepping, cooking, blending and so on. What I truly love about the Mealthy Multipot is it reduces the time to produce a hearty soup without sacrificing the quality or flavor of the dish.
The newest member of the Mealthy family of appliances, the Mealthy Handblend makes the task of making soup an even greater joy because it allows you to puree the soup right in the Mealthy Multipot! No more transferring to a blender or food processor in stages. You can simply blend the entire pot of soup in the pot lickety-split!
The Mealthy Handblend purees, chops, whisks, and blends with the touch of a button. This complete immersion blending system comes with a blender, whisk, chopper attachments and even a smoothie cup. Made of high-quality stainless steel, it’s easy to clean and will definitely stand the test of time and kitchen work.
Ultra-sharp blades on the Mealthy Handblend create a smooth puree for any soup as they are designed to even smoothly blend ice. Settings on the Handblend let you easily switch between ten speed settings and there’s a Turbo button for an extra burst of power and speed. This dynamic kitchen tool is a very powerful one to have as a kitchen helper.
After adapting my recipe to use the Mealthy Handblend and Mealthy Multipot, I have to say, I’ll be making Roasted Red Pepper Soup a lot more often, which certainly makes me and my family happy! I’ll be working on adapting additional soup recipes, too as this turned out so well and saved me oodles of time. And we all know, time is precious especially during the holiday season!
You can find out more about the Mealthy Handblend at: https://mealthy.com/products/immersion-blender
Roasted Red Pepper Soup
8 Roma Tomatoes, seeded (you may substitute canned whole Roma Tomatoes for fresh, just be sure to drain the juice before adding.)
2 large Red Bell Peppers, de-seeded, roasted and peeled (I use sweet red peppers, you could add in a small spicy roasted red pepper if you like heat in your soup dishes.)
1 small Sweet Onion, diced (Use your Mealthy Handblend chopper bowl attachment to dice!)
1/4 cup fresh Basil, chopped
1 Tablespoon Garlic, minced
4 cups of Chicken Broth (or Vegetable Broth if you prefer a Vegetarian version)
1 teaspoon Balsamic vinegar
2 Tablespoons of Marsala Wine (or red cooking wine)
1 Tablespoon Olive Oil
1 cup Milk (or Almond Milk if you prefer Vegetarian or Dairy-free version)
Salt and Pepper
NOTE: There are plenty of ways to roast red peppers. If you are unfamiliar with the process, the easiest way is to roast them on a grill or in the oven.
For the grill, set your grill temperature at medium heat. De-seed the red pepper and set it directly on the grill grate. Cook red pepper, turning regularly, until all sides are blackened. Remove from grill. Rinse red pepper under cold water while peeling skin off. Set meat of red pepper aside for the soup, discard the skin.
For the oven, set your oven temperature to 400 degrees Fahrenheit. De-seed the red pepper and cut the pepper in half. Place red pepper with the cut side (inside of pepper) down onto a baking tray. Roast in oven for 15 minutes or until skin of red pepper is blackened. Remove red peppers from oven. Rinse red pepper under cold water while peeling skin off. Set meat of red pepper aside for the soup, discard the skin.
Press the Saute button on your Mealthy Multipot. Add olive oil. Add onions, garlic and balsamic vinegar. Saute, stirring regularly, for 3-5 minutes or until onions are fragrant and translucent.
Add tomatoes and saute for 2 minutes.
Add roasted red peppers, basil, wine, and broth. Stir gently to mix. Add salt and pepper to taste. (This is a personal preference, you don’t have to add salt and pepper at all or you can just add a pinch of each. We like pepper, so I generally add about a half of a teaspoon of it and just a pinch of salt.)
Close and lock lid on Mealthy Multipot. Press the Soup setting on the Mealthy Multipot and set time at 10 minutes.
When the Mealthy Multipot beeps to indicate that the soup is cooked and pressure has been released, unlock the lid and remove lid.
Add milk. Use the Mealthy Handblend to puree the soup until smooth and well blended.
Ladle soup into bowls. Serve and enjoy!
Optional– Sprinkle chopped fresh basil and/or grated Parmesan cheese atop soup as a garnish.
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