Skip to content

Groundhog Day & Roasted Red Pepper Tomato Soup

February 2, 2012

I thought about reposting yesterday’s Post as a joke… I know, not funny.

Groundhog Day

Reading the Wikipedia information regarding Groundhog Day is enlightening. Here in the US, we’ve all heard of Punxsutawney Phil, but did you know there are groundhogs all over the place known for weather predictions? My question: How accurate are they?

Prediction accuracy

Groundhog Day proponents state that the rodents’ forecasts are accurate 75% to 90% of the time.[84] A Canadian study for 13 cities in the past 30 to 40 years puts the success rate level at 37%.[84] Also, the National Climatic Data Center reportedly has stated that the overall prediction accuracy rate is around 39%.[85]

Celebrations of this sort happen across the globe: Portugal, Germany, the UK, Serbia.

However, I think I’ll side with my Alaskan friends – It’s Marmot Day!

Roasted Red Pepper Tomato Soup

Vitamins & antioxidants galore. Rich, creamy, warm soup for a cold February night.


  • 3 large Red Bell Peppers, rinsed, stemmed, seeded, halved
  • 3 Tablespoons Olive Oil
  • 1 small Onion, chopped
  • 2 cloves Garlic, minced
  • 28 ounce can Fire-roasted Tomatoes
  • 1 Tablespoon Paprika (smoked is best)
  • 3 cups Vegetable or Chicken Broth
  • 2 teaspoons fresh Lemon Juice
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
  • Crème Fraîche or Plain Yogurt
  • Chopped Parsley


  1. Preheat oven broiler.
  2. Place the red pepper halves, cut side down, in a baking pan.
  3. Broil 4 to 5 inches from heat until the skins are black & blistered, about 8 minutes.
  4. Let cool, uncovered, 10 to 15 minutes.
  5. Peel the peppers & place in a bowl, reserving any juices.
  6. In large Dutch oven over medium heat, add olive oil & onion; Stir until translucent.
  7. Add the garlic, roasted peppers & tomatoes, along with their juices & paprika.
  8. Bring to a low simmer, stirring occasionally, about 3 minutes.
  9. In a blender or food processor, purée the soup in small batches until smooth.
  10. Return purée to the pan then stir in broth & lemon juice.
  11. Stir over medium heat until hot.
  12. Season with salt & pepper to taste.
  13. Ladle into cups or bowls; Garnish with a dollop of crème fraîche or plain yogurt & parsley.

Crème Fraîche

Combine 1 cup Heavy Cream with 2 Tablespoons Buttermilk or Plain Yogurt in a glass bowl. Cover & leave at room temperature for 24 hours. Voilá!

Note: I “rinse” the baking sheet with broth to scrape up all the browned bits of the peppers.


Comments are closed.

%d bloggers like this: