roasted red pepper tomato bisque...

We went back to school this week.
Will you just look at my homegirl...
She started high school this year.
She's not a baby anymore. *sniff*
Where does the time go?


And take a look at my handsome boys...
A sophomore, a toddler, and a senior.
May the force be with me this year.

So, now that we're back on a schedule,
I was forced to dust off my stove.
Although, in my opinion, it's still too hot to cook.
But heck, what's my opinion around here anyway...
my homies demand my home cooked meals.


This is a perfect soup to serve your kiddos after a long day
of school... it pairs nicely with a grilled sandwich.

Let's make it...


First, you'll need to dice up a small onion and several cloves of garlic.


Fire up your stove.

Drizzle a little olive oil...

and melt a couple tablespoons of butter.

Then toss in your onions and garlic.
*So sorry, forgot to take a photo of that step.

Be sure to salt and


pepper according to taste.

Now, while the onions and garlic are sauteing,
grab a jar of roasted peppers... red preferably.

And chop 'em up.
I only used about half the jar... which measured about 1/2 cup.

After the onions and garlic are cooked, grab your blender
or food processor and toss them in with the chopped peppers.

Pour in 1 cup of chicken stock.


And blend... or puree.

Now grab a can of diced tomatoes and pour them into a pot.

Add in the blended roasted pepper mixture.
Turn your heat to a medium-low.
Then, give it a nice stir.

Add in a can and half of tomato puree.

Sprinkle in about a 1/2 teaspoon of dried basil.

Now comes the good part. *grin*
Pour in 3/4 cup heavy cream... yum.


Stir well.
Now, give it a little taste.
Add in more salt and pepper to taste.
Heat thoroughly for about 5 to 10 minutes.

While your soup is heating, whip up some grilled cheese sandwiches.

Aren't mine the cutest? We have a thing for Mickey Mouse over here.

Just a little thing...

It's really no big deal. *giggle*

But seriously, you've got to make this soup.


It'll make you smile.


~Roasted Red Pepper Tomato Bisque~

1 small onion, diced
3 to 4 garlic cloves, diced
Olive Oil
2 tablespoon butter
Salt & Pepper
1/2 cup roasted red peppers, chopped
1 cup chicken stock
1 can petite diced tomatoes
1 1/2 cans tomato puree
1/2 teaspoon dried basil
3/4 cup heavy cream


~Heat the olive oil and butter in a pan.
~Saute the onions and garlic for about 5 minutes until translucent.
~Salt and pepper to taste.
~Blend the cooked onions and garlic, roasted red peppers,
and chicken stock in a blender or food processor until blended.
~Heat the diced tomatoes in a pot.
~Stir in the blended roasted pepper mixture.
~Add the tomato puree. Stir.
~Sprinkle in the dried basil.
~Pour in the cream. Stir.
~Taste and add more salt and pepper to taste.
~Serve with a grilled cheese sandwich.
~Smile.

Much love,

rolo