Cream of Roasted Red Pepper with Bocconcini Soup
Warm up to Fall
Shorter days. Colder weather. It’s enough to leave you feeling like you need a vacation. But if you can’t do that, why not try the next best thing: a hearty, heartwarming bowl of soup.
This recipe for Cream of Roasted Red Pepper with Bocconcini Soup ain’t your grandma’s chicken noodle (not that there’s anything wrong with that). It’s a deliciously modern combination of soft and creamy Canadian Bocconcini and juicy roasted peppers, topped with a sweet tang of balsamic.
It’s one of my go-to soups, and whether you’re eating it with friends or on your own, it’s sure to please every palate.
Pair it with a wine that also makes you feel warm and tingly inside, like a lovely and vibrant Featherstone Sauvignon Blanc from the Niagara Peninsula.
With notes of lime citrus, it has a mouth-watering acidity that pairs well with vegetarian dishes and shellfish. But if you want something a touch sweeter, try pairing it with a nice rosé like Girls Night Out Rosé.
It’s a medium sweet wine that tastes great even if you’re spending the night in (and without the rest of the girls).
Hope you’re making the best of the cooler temperatures and that you’re looking forward to Thanksgiving as much as I am!
Cream of Roasted Red pepper with Bocconcini Soup Recipe
1 head of garlic
1 tbsp (15 mL) butter, melted, divided
2 onions, thickly sliced
4 red, orange or yellow bell peppers, seeded and cut into quarters
Salt and freshly ground pepper
2 cups (500 mL) tomato juice, no salt added
1 ½ cups (375 mL) of milk
6 oz (180 g) Canadian Bocconcini (3-4 small balls per serving)
1 tbsp (15 mL) balsamic glaze, homemade or store-bought
2 tbsp (30 mL) fresh parsley, finely chopped
Preheat oven to 450°F (230°C).
Cut top off and place head of garlic on aluminum foil. Drizzle with some butter and close up foil. Cook in the oven for 35-40 minutes or until golden. Let cool and press to squeeze out cloves from their skins.
In an oven-safe dish, mix onions and peppers with the remaining melted butter. Season with salt and pepper.
Cook in the oven for 20 minutes or until vegetables are soft and nicely coloured.
Transfer to a skillet. Add roasted garlic, tomato juice and milk. Bring to a boil, cover and simmer 15 minutes at medium-low heat.
Using a food processor, blend until smooth. If needed, gently reheat for 5 minutes in a skillet.
Divide soup among bowls, garnish with Bocconcini, balsamic glaze and parsley.
Recipe developed by: Allyouneedischeese.ca