So, while slipping and sliding my way up my front walk today after work, I began to think about how excited I am for summer. A food blogging friend and I were just lamenting the lack of culinary creativity that strikes us in the dead of winter, and how everything is much more fun when you can grill outside, stock up on amazingly fresh and delicious veggies at your farmers market, enjoy homegrown herbs, and more. Craving warmer summer days, I decided to do a winter version of a summer classic, and make a fresh tomato and pesto soup - let's call it Capresé style. While nothing can touch the awesomeness of fresh summer tomatoes, the hubby and I enjoyed a 'sneak peak' of summer flavors in a dish that was still nice and comforting on such a crummy winter day.
So without further ado, here's my Capresé Style Soup
- 2 cups grape tomatoes, sliced in half.
- 1 cup crimini mushrooms, thinly sliced
- 1/2 cup red bell peppers, chopped
- 2 shallots, finely minced
- 2 garlic cloves, finely minced
- 2-3 chicken breasts - cooked and chopped into bite size pieces (I used a time saving rotisserie chicken!)
- 1 box of Chicken Stock
- 1/2 cup store bought pesto sauce (I used Trader Joe's brand)
- 1/3 box of small tube pasta of your choice (I used mini Penne)
- 1 T flour