Roasted Red Pepper Tomato SoupAngie McGowan
In my family we love tomato soup. It is a perfect weeknight meal on a cold day and makes the perfect accompaniment to any type of grilled cheese sandwich and sometimes even cheese sticks. I make it several different ways but just came up with the idea to combine roasted red peppers with my tomato soup. It is a terrific combination. After cooking the soup, I puree it until it’s very smooth. I even made this soup when we were out of town last week on our ski vacation. I took along my crockpot and all the ingredients. The ingredients didn’t have to be refrigerated, so I didn’t worry about taking them in the truck for the long drive. I put this soup on in the crockpot on low heat in the morning, and then after coming in sore from skiing, we had a warm, delicious soup waiting for us. It was great to make a couple of recipes like this while on vacation. That way we could save money on the expensive resort restaurants and be able to eat something homemade and healthy.
Roasted Red Pepper Tomato Soup
1 – 28 oz can of crushed tomatoes
1 – 12 oz jar roasted red peppers
1 – 6 oz can tomato paste
4 cups chicken or vegetable stock
1 teaspoon Italian blend dried herbs (oregano, basil, marjoram, thyme, rosemary, savory, and sage)
1 tablespoon honey
1 medium onion, diced
1 clove garlic, diced
a drizzle of olive oil
1. Preheat a large soup pot. Drizzle with olive oil. Add onion and saute until translucent. Add garlic and saute for 2 – 3 minutes more. Add tomatoes, roasted red peppers and their juice, chicken or vegetable stock, herbs and honey. Bring to a boil and reduce heat to medium.
2. Cook over medium for 30 – 30 minutes, or until vegetables are very tender. When soup is done, use a submersible blender, or a regular blender, in batches, to puree the soup until very smooth. Serve with a little cream for garnish.