Roasted Red Pepper and Tomato Soup

After spending the day working at savour sudbury and trying out some of Pat and Mario's roasted red pepper soup, I had to take a stab at it.

3 Red Bell Peppers
3 Tbsp Olive Oil
1 28oz Can of Diced Tomatoes, Drained
1 Shallot, diced
3 cloves garlic, diced
1 package of semi soft goat cheese
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/2 tsp basil
4 cups chicken stock
1 tbsp red wine vinegar

Place slice and cleaned bell peppers on a cookie sheet, at the highest rack in the over and broil for 5-10 minutes a side, until charred and black
Removed from oven, let cool 20 minutes
Meanwhile, heat a soup pan over medium heat
Add 2 Tbsp olive oil
Add diced shallots and garlic, cook until slightly browned, careful not to burn
Use red wine vinegar to deglaze pot
Once red peppers are cooled, removed charred skin, chop, and add to soup pot
Add drained tomatoes, basil, paprika, salt and pepper
Lower heat to medium low, add goat cheese in little chunks, and stir until melted
Simmer about 10 minutes
Add chicken stock, bring to a boil, then lower heat to low, put a lid on it, and let it simmer for 40 minutes-1 hour

mmm :)

Garnish with basil

Slow Cooker Chicken Taco Soup

This is one of our favorites for hunting or fishing trips. It fills you up and warms you up. I usually make it ahead of time and freeze it.

4 cups chicken broth
1 cup beef broth
1 can diced tomatoes
1 can mixed beans
1 can corn niblets
2 chicken breasts
1 package taco seasonin (or you could make your own, recipe to follow)
2 chopped red bell peppers
2 carrots finely chopped
1tsp garlic powder
Salt and Pepper to taste
1 tsp red pepper flakes
Tortilla chips
Cheese (preferably montery jack)

Bake chicken in 400f over for 20 minutes
Meanwhile, add chicken and beef broth, tomatoes, beans, corn, taco seasoning, peppers, carrots, garlic powder and red pepper flakes to slow cooker
Once chicken is cooked, add to soup

Cook on low for 8 hours
Half way through, remove chicken, let cool, and mince into small pieces, then return to soup

Before serving:

Spoon into over safe bowls
Garnish with crushed tortilla chips and shredded cheese
Bake at 400f for 15 minutes, broil for 5 minutes.