Spicy Roasted Red Pepper and Tomato Soup

It was cool enough to have a little fire burning yesterday morning… I love Autumn! I decided to make soup for dinner and I was craving some sort of tomato soup. I came across this recipe by Culinary Colleen and new immediately it was exactly what I was looking for. It was easy to make, smelled amazing while it simmered and we all enjoyed it. My daughter liked it a lot and so did my husband. My son said it had too much roasted red pepper flavor so he only kind of liked it. I, on the other hand, thought it was excellent. I loved the flavor and sweetness from the roasted peppers and the tang from the vinegar. I served this soup with a hot loaf of crusty bread and my House Salad with Fran’s Vinaigrette¬†for a delicious and healthy meal.

Preheat oven to 450 degrees. Coat a baking sheet with tin foil then coat with cooking spray. Drizzle a tablespoon of the olive oil over the sliced bell peppers.

Place the peppers in the oven and cook until the peppers are soft and charred in some spots, about 30-35 minutes. Remove from the oven and place the peppers into a ziplock bag then seal. Wait for 5 minutes then carefully peel the charred skin off of each pepper. Discard skin.

Heat the remaining olive oil over medium heat in a dutch oven. Add the onion and chili flakes. Cook, stirring often, until the onions are soft and tender, about 5-7 minutes; add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted peppers, canned tomatoes and their juices, chicken broth, and sea salt and freshly cracked pepper, to taste.

Simmer for 20 minutes, breaking apart the tomatoes as they cook. Add most of the fresh basil (reserve some for garnish) then using an immersion blender, puree the soup. Add the sugar and red wine vinegar as well as additional sea salt and freshly cracked pepper, to taste, if needed.

Serve some fresh basil on top. Enjoy.

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Spicy Roasted Red Pepper and Tomato Soup

Yield: 4

Ingredients:

2 tablespoons olive oil, divided
2 large red bell peppers, seeds removed and thickly sliced
Half of a small onion, roughly chopped
3 cloves garlic, minced
Pinch of red chili flakes (or two)
1 (28 oz) canned whole tomatoes
1 1/2 cups chicken or vegetable broth
Small handful of basil leaves, chiffonade (divided)
1/2 tsp sugar
1/2 teaspoon red wine vinegar

Directions:

Preheat oven to 450 degrees. Coat a baking sheet with tin foil then coat with cooking spray. Drizzle a tablespoon of the olive oil over the sliced bell peppers.

Place the peppers in the oven and cook until the peppers are soft and charred in some spots, about 30-35 minutes. Remove from the oven and place the peppers into a ziplock bag then seal. Wait for 5 minutes then carefully peel the charred skin off of each pepper. Discard skin.

Heat the remaining olive oil over medium heat in a dutch oven. Add the onion and chili flakes. Cook, stirring often, until the onions are soft and tender, about 5-7 minutes; add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted peppers, canned tomatoes and their juices, chicken broth, and sea salt and freshly cracked pepper, to taste.

Simmer for 20 minutes, breaking apart the tomatoes as they cook. Add most of the fresh basil (reserve some for garnish) then using an immersion blender, puree the soup. Add the sugar and red wine vinegar as well as additional sea salt and freshly cracked pepper, to taste, if needed.

Serve some fresh basil on top. Enjoy.

Adapted photos and recipe by For the Love of Cooking
Original recipe by Culinary Colleen