Is September really almost over? Where did it go? Have you sensed summer is over and fall has begun like me?
The leaves are turning yellow, red, orange, brown, and maybe some trees are leafless? Oh no! The air is chilly and I am now wearing my running hats on these brisk morning runs.
The days are definitely getting shorter (sigh). Are you seeing lots of pumpkin recipes on Pinterest, Instagram, and you Facebook feed? I sure am. In fact, my mom found an amazing pumpkin scone recipe in one of her magazines. YUM! Check these out!
You know what else I have noticed about summer ending and fall officially arriving? SNIFFLES. There is a symphony of sniffles everywhere….in the gym, the grocery store, church, running class, yoga class.
This can only mean one thing: we need to start worrying about colds and the flu (bigger sigh).
Most of my closest friends, and even my not so close friends, you know, those who friend me, or like me on FB because of my food pics (THANKS); they get I believe in a healthful diet all year round. Yes that is right…. a healthful diet is important in maintaining a healthy immune system. This time of year however, I take even extra precaution and I can’t think of anything that tastes better on cool fall days and nights, than a hot bowl of soup.
Do you know what else? Tomatoes, peppers, garlic, and onions are all powerful immune building foods…..Loaded with vitamin c, anti-oxidants, and much more. So whip up this soup to help boost your immune system and duck the colds first big punch this fall.
I really think you’re going to love this soup. It’s creamy, nourishing, nutrient rich, and really the BEST SEPTEMBER SOUP RECIPE EVER. Another bold statement I know, but you know what, I have made this soup every September since I joined Loon Organics, my local CSA. They have this recipe on their website and every September, without fail, I make it and get rave reviews. It’s especially yummy with a runny egg op top?!
It’s the perfect recipe for entertaining. In fact, just last week I made it for my running friends and it was a big hit. It’s easy and delicious and every year I say and hear….“this is the best soup ever!”
So this soup is perfect in September when you need extra immune boosting foods. But you know what, you can make it in October too because I bet you still have tomatoes, peppers, onions, and garlic in your pantry. If you don’t, I know where you can find some……your local farmers market, coop or grocery store. Trust me on this one, it’s the best soup ever.
ZUPPA PER SETTEMBRE (SEPTEMBER SOUP)
INGREDIENTS:
- 1 1⁄2 lbs tomatoes cored and quartered
- 1 lb red, yellow, and orange bell peppers trimmed, quartered and seeded
- 1 jalapeno or hot pepper to taste
- 2 red or yellow onions cut into wedges
- 2 cloves garlic quartered lengthwise
- 1 tsp kosher salt
- ground pepper
- 1 tsp Hungarian pepper
- 1 tsp finely chopped fresh thyme
- 6 large fresh basil leaves cut crosswise into fine strips or coarsely chopped
- 1/3 cup olive oil
- 2 cups best quality chicken broth (bone broth)
- 1⁄4 cup heavy cream –room temperature
- sourdough croutons
INSTRUCTIONS:
- Heat oven to 450.
- Place tomatoes, peppers, onions and garlic on a single layer in a large roasting pan. Sprinkle with salt, pepper, thyme, paprika and basil, then drizzle with oil. Toss well to coat evenly.
- Roast veggies for 45-60 minutes, stirring every 15 minutes until veggies are completely tender and well browned in places.
- Remove from oven and let cool for at least 10-15 minutes. In blender or food processor, work in batches to puree the veggies with the broth until smooth. Transfer the puree to a saucepan and reheat over low heat. Stir in the cream (or use coconut milk for dairy free) and heat the soup just until warmed but not boiling.
- OPTIONAL…..Top your soup with a runny egg or sourdough croutons.
[reminder]What’s your favorite season to run in?[/reminder]
[reminder]And of course….what’s your favorite soup recipe! [/reminder]
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