Recipes

Roasted Red Pepper Tomato Soup

1 red pepper
1 can organic diced tomatoes
1 TBL fresh parsley
3 cloves of garlic
1/4 tsp cayenne pepper

Wash red pepper, slice in half lengthwise, and remove seeds.  Place pepper on a baking sheet and bake in a 400 degree oven for 15-20 minutes or until entire pepper in softened and edges begin to brown.
Place red pepper, tomatoes, parsley, garlic, and cayenne pepper in a heavy-duty blender.  Puree until steam emits from the blender.  Serve.
Amounts of garlic & cayenne pepper can be adjusted for individual taste.
Serves 2.




Vegetarian French Onion Soup

6 medium yellow onions
4 TBL butter
32 oz. vegetable broth

Peel onions and cut in half lengthwise.  Slice into 1/4 inch half-rings.
Melt butter in a deep skillet.  Add onions and stir frequently until pieces begin to carmelize.
Add vegetable broth.  Bring to a boil and allow to simmer until onions are thoroughly cooked and broth has begun to condense.  (Add water if broth condenses too much.)
Serve warm.
For authentic French onion soup, place a slice of stale bread in the bottom of an oven-ready bowl.  Top with soup and shredded mozzerella cheese.  Place under a broiler until cheese melts and begins to brown.
Serves 4.