Free Inquiry #3: Souper Soup!

 In the winter of 2021, my mother started a trend revolving around the weekly consumption of the viscous, sloppy substance known as “soup.” This tradition came to be dubbed: Soup Saturday. The long story is, we make and eat soup on Saturday. Soups of all kinds of colours, flavours, and consistencies have crossed our table ever since, and although our dedication to the occasion has wavered in the summer months, fall is quickly approaching. The mornings are growing chilly, the leaves are falling every which way, and the vibes are finally suitable, so soup’s on!

To rekindle the tradition, my sister and I decided to make a roasted red pepper soup, and my mum made a quiche to complement it. Here’s the recipe we used!

https://playswellwithbutter.com/roasted-red-pepper-soup/

First things first, we cooked up the onion and carrots in some oil. Then the tomato paste and garlic went in, and as those cooked we went on an expedition to the backyard to snatch some basil from my mum’s plant. 

From here, we added the basil, thyme, roasted peppers, tomatoes, broth and, most importantly, ½ cup of white wine to the pot. The recipe says the wine is optional, but come now, friends. We only have one life, so if your dinner instructs you to crack open a bottle of wine on a Saturday night, celebrate the win and enjoy it.

After about sixteen minutes of simmering, we blended up the soup with a hand blender. Then it was time to add the cream, which luckily turned the concoction from a blood red to a happy pink. A little salt and pepper went in, and voila! The soup joined the quiche on the table.

Now I’ll admit, my sister and I were fooling around quite a bit throughout this process, so the soup was a bit saltier than usual. Nevertheless, it was still yummy and even better to dip bread into, so this is an undisputable victory for Zazzy. Tune in next week to see what’s next up on the chopping block!

Featured image by Gaelle Marcel on Unsplash. All others taken by yours truly.