Welcome to our very first episode of Baking with Boos, Boo Crew! Thank you for all the follows, love and support thus far! We hope you’ll see just how excited we are to be doing something we love and share the experience with your friends and family! For our first episode Bree is covering a local haunt; Rogue’s Hollow. Dislike the sound of babies crying? Get ready to like it even less! And what’s the perfect meal to pair with spooky stories? Well, some suspicious looking soup and grilled cheese of course. For our first meal together, I whip up some homemade Roasted Red Pepper & Tomato soup with some GF grilled cheese. So buckle up and get ready for some social awkwardness! Make sure to catch the links for our recipes down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & Twitter and send us your favorite recipes or scary stories at [email protected]!

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Roasted Red Pepper & Tomato Soup

Ingredients:

12-14 Roma tomatoes, halved

2 small heads of garlic

1 red or orange pepper, seeded & cut

1 large container vegetable stock

Extra virgin olive oil, or preferred oil

Salt and pepper to taste

Dried thyme and/or basil to taste

Preheat oven to 400

On a nonstick baking sheet place your cut veggies skin side down. For garlic you can either cut the top off the whole head or individually peel and place around baking sheet. Drizzle oil over veggies and garlic. Sprinkle salt and pepper over everything to taste.

Roast on 400 degrees, in middle of oven for 1 hour.

Once done, let cool for 10 minutes. Squeeze out garlic from shell if needed. Place everything in food processor or blender and blend. If you don’t have either of these you can put everything in a separate bowl and use a hand held inversion blender.

Once desired texture is reached, pour into larger pot with the whole container of veggie stock. Bring to a simmer and stir to combine. Add thyme/basil, salt and pepper to taste. Once it simmers for 10-15 minutes, stirring occasionally, it’s done! If desired can top with basil pesto or sour cream if you’re not specifically looking for vegan/plant based. Can also substitute chicken stock for veggie stock if desired.

Rogue’s Hollow Historical Society Website (click the home button and a phantom face will appear somewhere on your screen btw)

http://www.chippewarogueshollow.org/index.html