You know the likes of peanut butter and jelly, pasta and tomatoes…? Well, you can officially include za’atar and cheese as a perfect pairing. Keep Reading!
Last week for “coffee talk Sunday,” my coffee talk friend suggested soup from Uncle Cheetah’s Soup Shop. I don’t know why I don’t go here more often, it’s basically genius. The atmosphere is perfect, the soup is hot, and they have grilled cheese prime for dunking. We split a Goat Cheese and Rosemary Scented Grilled Cheese to dunk in our respective soups: Creamy Tomato Basil and Roasted Red Pepper Asiago. I had the Roasted Red Pepper and wanted to re-create it at home, in fact I almost took it home with me as I may have had a slight spill 🙂 oops!
Roasted Red Pepper Asiago Soup
makes a BIG pot
2 Tbs olive oil
4 stalks celery, chopped
2 large carrots, chopped
2 onions, chopped
4 cloves garlic, chopped
2 cans (15oz) fire roasted tomatoes (I use the Muir Glen Organic)
1 jar roasted red peppers, finely diced
2 red bell peppers, roasted
5 oz Asiago cheese, grated
4 cups vegetable broth
4 oz almond milk or cream
salt and pepper to taste
pinch of thyme
pinch of sage
pinch of oregano
A bunch of basil, chopped
*I also added fresh lemon juice but I would hold off and add when you serve as it makes leftovers a bit bitter!
To begin char the red bell peppers on all sides over an open flame, grill or broiler. The skin will be blackened and the pepper may split open, this is okay. Place the charred peppers in a covered bowl or paper bag to cool. Once cool seed (some people prefer to remove the blackened skin as well, but I leave it on) and set aside
Meanwhile, in a soup pot, heat the olive oil and add the onion, carrot and celery cook to soften vegetables, 10 minutes. Add the garlic, thyme, sage and oregano and cook 2 minutes more.
Add the roasted peppers, fire roasted tomatoes, onion mixture and Asiago cheese to a food processor or blender (if you have an immersion blender go ahead and leave everything in the pot to blend) Puree the mixture until smooth, then add back to the soup pot and stir in the vegetable stock.
Add the basil, almond milk or cream, salt and pepper to taste and bring to a boil. Then simmer until heated through. Best served with Grilled Cheese!