Tuesday, January 25, 2011

Zesty Tomato Pepper Soup - A Pell Yeah! Guest Post!

Today I am very excited to introduce a new guest blogger! After I twisted her virtual arm and e-stalked her through every avenue I could think of, Miss Lindsey, aka mommy blogger extrordinaire over at Pell Yeah! is taking over the wheel today.

Alright, that's a stretch since we were both super excited about this little venture. Miss Lindsey and I have known each other since our five-year-olds were just a few months old. We spent a lot of quality time together in our self made 'new mom' group. Since then she has not only moved out of town but moved town to town with her sweet family. She's a trooper moving that much!

She is a wonderful mother, hilarious blogger and great cook. I hope you enjoy her recipe... I know I'm making it soon, for sure! And do head on over to her blog. Not only is it a great read, she takes awesome pictures!


I was super excited when La Pure Mama asked me to do a guest post on her blog. I used to be a just-get-it-on-the-table kind of cook. Now I’m realizing how fun and challenging cooking pure, healthy meals can be. I’ve always loved baking, but my creative juices are newly flowing in the area of cooking. So a big thanks goes out to lapuremama for giving me inspiration and practical ways to do this.

This, being my very first guest post AND my first foodie post, was a nerve wracking process. I’m totally fine unabashedly bragging about how cool my husband and boys are and airing out all my dirty laundry on my Mommy Blog. But coming up with a title for my latest soup creation? That’s pressure, people.

My first attempt was A Nightshade Lover’s Spicy Bisque-Like Salsa-Like Soup. Obviously, that one got virtually crumpled and thrown on the floor. The next few titles followed the same suit. I settled for a boring, yet accurately descriptive name. Despite the dull nature of its name, this souper creation is packed with a tangy punch.

So this soup is my latest obsession and I’m pretty sure it will become yours. I’m trying to figure out how many times it’s appropriate to incorporate it into our meal calendar without inducing overkill. I’m also pretty proud of the fact that my veggie-resistant husband raves about it. He asked if I could make this AT LEAST once a week. Score!

4-6 large heirloom tomatoes, quartered
1 red bell pepper, deseeded and quartered
2 tomatillos, halved
1 red onion, quartered
1 green Anaheim pepper
6 cloves of garlic
Extra virgin olive oil
Sea salt
Raw sugar
½ bunch of cilantro
3 limes, zested and juiced

Preheat the oven to 400 degrees. Put the prepared veggies in a roasting pan. Generously drizzle EVOO over the veggies, and then sprinkle sea salt and raw sugar over them. Go light on the sugar. The veggies are already sweet but a little sugar boosts their flavor. Roast in the oven for an hour.

Put cilantro, lime zest and lime juice in your blender. Carefully scoop roasted veggies into the blender. Make sure all the olive oil and juices are put into the blender as well. You may have to do a couple batches depending on the size of your blender. Blend on the highest setting for a few minutes until the texture is fairly smooth.

Empty the contents of the blender into your crock-pot. If you want a smoother texture you can pour it through a strainer, but I love the bisque-y texture AND I want to make sure I eat every part of the veggies. Stir in as much water as you want in order to get the consistency you like. I poured in about a cup of water and swished it around in my blender so I wouldn’t waste any part of the veg-goodness. Let it simmer in your crock-pot for several hours.
I like to do all the prep work during nap time (yes, my 3 and 5 year old still nap and I’m hanging onto this for dear life) then our dinner is ready whenever we are, even the moment we step in the house after soccer practice. Realistically, you could do all the prep work, roasting and blending the night before, stash it in the fridge overnight, then cook it on low all the next day. If you want to do it all in one shot, you can skip the crock-pot all together, and just bring the soup mixture to a boil and then simmer for around 10 minutes before serving.

Not only is the prep work versatile, you can also add your favorite protein to the soup to round it out into a one-bowl-meal. Since this is a vegan blog, I won’t mention the protein we use in this soup, but you can also add some cooked brown rice and black beans. Some optional garnishes are fresh cilantro and/or crispy tortilla strips. But really, this soup is great even when it stands alone.

Spanish Onion


  1. I like your style Lindsey. It's wonderful when we can combine efficiency with pure ingredients to make a lovely end product. I will be trying it!

  2. Thanks Kamille! This recipe was actually inspired by one of your posts. You'll LOVE this soup!

  3. I already knew you were fantastic, but this soup just made me want to become your friend all over again!

  4. Aww Sarah, we were born to be friends. I guess, literally, right.

  5. Thank you again, Lindsey, for the fantastic guest post! We will definitely have to make it a regular occurrence. I can't stop thinking about the soup so I'm making it today!! :)



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