This post is sponsored by Yellowbird Foods. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support Midwest Foodie!
It’s finally Fall and I could not be happier! How do we mark the changing seasons here in Wisconsin? Is it the maple leaves turning deep fire engine red? Or the butternut squash taking over the produce section at the grocery store? Or maybe it’s the college students returning to campus and adding to the hustle and bustle of downtown? Nope–it’s the day you finally have to turn on your heat! It might be the competitive spirit in me, but I like to hold out as long as I can before we fire up our furnace. I usually give in when I wake up in the morning and my nose is ice cold. Or when I’m eating a bowl of chili for dinner and I can still see the steam coming off of it 10 minutes later. We tried to stay strong, but this weekend we finally caved. I still refuse to wear a coat when I go outside and I haven’t worn socks since May, but I am full speed ahead in the comfort food mode. Creamy vegetable soups, slow cooker braised meats and one pot pastas are all I want…
If you’re a regular around here, you know how much I love a good roasted veggie soup. And how much I love to meal prep! During the fall and winter months, roasted veggie soup is on the menu nearly every week for us. It’s a great way to sneak in some extra vegetables, my toddler gobbles it up because she loves to eat with a spoon and I look forward to making it because it’s so easy! And this roasted red pepper and tomato soup is no exception!
The peppers, tomatoes, onion and garlic roast together in the oven for about 40 minutes. Then they all get a quick blend and a healthy pour of coconut milk. Add a few spices and a heaping tablespoon of my favorite hot sauce (Yellowbird Foods Ghost Pepper Condiment) and dinner is on the table in less than an hour! It also re-heats beautifully so it’s a meal prep lover’s dream!
I really love the smokiness that the Ghost Pepper flavor brings to the dish but if it sounds a little too adventurous for your taste buds don’t worry, Yellowbird Foods has some milder options too! My family likes it hot (even our toddler!) so we always lean more towards the smokier, spicier side of things. The best part about this Austin based condiment company is that they use organic ingredients and no preservatives. So the ingredient list is short and sweet, which makes me feel good about feeding it to my family! I was pleasantly surprised to find that Yellowbird Foods condiments are stocked at my local neighborhood grocery store, so I’m planning to stock up for soup season. Find out where you can get yours and maybe gift a few flavors to that hot sauce lover in your life for Christmas!!! The holiday season is right around the corner; in Wisconsin it’s marked by the first time you have to fire up your snowblower, which could be as early as next week! Only kidding…I hope!
This roasted red pepper tomato soup is one of my family’s favorites. A simple, healthy meal prep option for a busy work week!
- 2 lbs. tomatoes, halved (about 4 regular size tomatoes)
- 5 red peppers
- 1 yellow onion, cut into 4 wedges
- 1 head garlic, halved widthwise (keep the skin on)
- 1 tablespoon + 1/2 teaspoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Kosher salt
- fresh cracked pepper
- 2 tablespoons fresh cilantro leaves
- 3 cups vegetable broth
- 1 heaping tablespoon Yellowbird Foods Ghost Pepper Condiment
- 3/4 cup full fat coconut milk
- thinly sliced cilantro stems
- chopped cilantro
- coconut milk
- 2 limes, cut into 8 wedges
- Heat oven to 400 degrees. Arrange peppers, tomatoes and onions in a single layer on a foil lined rimmed baking sheet. Place garlic in the center of a small piece of foil, drizzle the cut sides with 1/2 teaspoon olive oil and sprinkle with salt and pepper. Fold the corners of the foil up, creating a sealed pouch around the garlic. Place garlic pouch on the baking sheet also. Drizzle onion and tomatoes with tablespoon of olive oil and sprinkle with thyme, sage, salt and pepper. Leave the peppers naked so they can get a good char.
- Roast veggies for 40 minutes, flipping the peppers halfway through. Remove from oven and allow to cool for a few minutes. Once the peppers are cool enough to handle, peel off the waxy skin and discard skin along with the stems and seeds. Transfer to a high speed blender along with tomatoes and onion and fresh cilantro. Squeeze roasted garlic from the skins and into the blender as well. Add the vegetable broth and blend on high for about 3-5 minutes or until it is smooth. Depending on the size of your blender you may have to work in batches.
- Pour pureed mixture into a large pot over medium heat. Stir in hot sauce and coconut milk and season to taste with salt and pepper. Cover and simmer for 15 minutes or until heated through.
- Serve with fresh chopped cilantro leaves and stems, a drizzle of coconut milk and a squeeze of fresh lime juice. Enjoy!
Keywords: soup, comfort food, healthy, vegan, vegetarian, main dish, family, dinner, weeknight, meal, simple, easy, quick, recipe