Slow Roasted Tomato and Roasted Red Pepper Soup
By Maria Lichty
Updated October 17, 2011
I don’t like the cold, but I do like warming up with a steaming bowl of homemade soup. A few of my favorites are butternut squash , black bean , and tortellini vegetable . I recently created a new favorite though, Slow Roasted Tomato and Roasted Red Pepper Soup. It is the perfect “warm you up” recipe. Gaby posted a hearty chicken chili recipe today that will also keep you warm this winter.
Over the summer when the tomatoes were flourishing I made a large pan of slow roasted tomatoes and put some of them in the freezer. I knew they would come in handy later on. The slow roasted tomatoes were the base of my soup, along with onion, garlic, and fresh basil. To stick with the roasted theme, I also added a roasted red pepper.
I used my immersion blender to puree the soup. I just stuck my “magic wand” into my big soup pot and blended until the smooth was nice and smooth. I love my kitchen toys:)
Have a great weekend everyone!
Slow Roasted Tomato and Roasted Red Pepper Soup 1 T olive oil 1 small yellow onion, chopped 3 cloves garlic, minced Dash of red pepper flakes Slow roasted tomatoes-about 1 cup Roasted red pepper-1 pepper (you can use store bought if you wish) 2 cans diced tomatoes, I used low sodium 1 can vegetable broth, I used low sodium ½ cup fresh basil, chopped Salt and pepper to taste Fresh basil and parmesan cheese-for serving
- Heat olive oil in a large soup pot. Add in the onion and cook until tender. 2. Stir in the garlic and red pepper flakes. Cook for a couple of minutes. 3. Add the slow roasted tomatoes and roasted red pepper. Cook for 5 minutes. 4. Stir in the diced tomatoes and vegetable broth. Add the fresh basil and salt and pepper to taste. Cook for 15-20 minutes. 5. Puree the soup with an immersion blender. If you don’t have one you can use a regular blender or food processor. Just transfer the soup to the kitchen gadget of your choice. Puree until smooth. 6. Serve hot. I like to add fresh basil and parmesan right before serving.
