Roasted Red Pepper and Tomato Soup

Sorry tomato soup, but you’ve just been upgraded.

The combination of the sweet and smoky peppers and the slightly spicy fire roasted tomatoes is rich and full of flavor! I always wonder why I gravitate towards hot foods during the summer, but then I taste a bit of a soup like this and I know exactly why. 

 

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This simple, nutrient-rich soup is perfect when you just need a comforting bowl of food or if you made a grilled cheese and need a dipping companion.  I personally love brushing an oven-baked baguette with olive oil and rosemary as a crunchy side.This recipe serves two but can easily be doubled. Garnish with feta or goat cheese for even more creaminess.

Roasted Red Pepper and Tomato Soup
Serves 2
Creamy roasted red pepper tomato soup that is savory, flavorful, and so easy to make. The perfect side to sandwiches, salads and more!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 tablespoon extra virgin olive oil
  2. ½ cup onion, roughly chopped
  3. 2 garlic cloves, roughly chopped
  4. ½ cup roasted red peppers, roughly sliced
  5. 1 can (14.5 ounce) fire roasted tomatoes
  6. ½ cup chicken or vegetable broth
  7. ¼ cup heavy cream
  8. ⅛ teaspoon red pepper flakes
  9. ⅛ teaspoon dried oregano
  10. ¼ teaspoon fresh parsley, chopped
  11. ⅛ teaspoon pepper
  12. pinch of salt
  13. crumbled feta cheese, if desired
  14. croutons or bread, if desired
Instructions
  1. Add olive oil and onions to a large pot. Cook for 2 minutes.
  2. Add in garlic and cook for 1 minute.
  3. Stir in red peppers, roasted tomatoes and broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly.
  4. Place in a blender and pulse until smooth and creamy. About 30 seconds.
  5. Add the soup back to the pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt. Warm up the soup on low if needed and serve immediately.
  6. Top with cheese, croutons and parsley if desired.
Notes
  1. This recipe prep time does not include the time it would take to roast your own red peppers by hand. Red peppers roast in 25 minutes at 400 degrees, with an additional 30 for steaming.
Thinking Out Loud http://www.lauriehamame.com/
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Laurie Hamame

Ball of sunshine. Chronic giggler. A lover of all things sweet potato. An overly friendly, world traveling, body positive warrior. Avid bookworm. Self-proclaimed chef and spiritually Italian. Promotor of daily walks, coffee dates and 30-second dance parties.

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Laurie Hamame

Ball of sunshine. Chronic giggler. A lover of all things sweet potato. An overly friendly, world traveling, body positive warrior. Avid bookworm. Self-proclaimed chef and spiritually Italian. Promotor of daily walks, coffee dates and 30-second dance parties.

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