Roasted Red Pepper and Tomato Soup

Recipe Description:

Canned tomato soup and grilled cheese. It was a staple on rainy summer days in elementary school, or snow days in the winter. It’s been a long time since I’ve had any sort of tomato soup, but this adult version put the canned tomato soup of my childhood to shame.

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Servings: 8

Difficulty: Easy

Recipe Ingredients:

3 red bell peppers - rinsed, stemmed, seeded, and halved

3 tablespoons extra-virgin olive oil

1 onion (7 oz.), peeled and chopped

2 cloves garlic, peeled and minced

1.5 to 2 cups of chopped homegrown tomatoes

1 tablespoon paprika

3 cups homemade chicken broth (vegetable broth works as well)

2 teaspoons fresh lemon juice

Salt and pepper

Recipe Instructions:

Preheat the broiler. Place the red pepper halves, onions and garlic cut side down (with liberal use of evoo), in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes. Let cool, uncovered, 10 to 15 minutes.

In a 3- to 4-quart pan over medium heat, simmer tomatoes, along with their juices, and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.

In a blender or food processor, purée the soup in small batches until smooth. Return purée to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste.

Author: dtacoma

Striving for healthy via local and organic when possible. I play with different flavors and try to make everything myself - from cheese to almond milk. View all posts by dtacoma

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: dtacoma

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