Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup Recipe

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This is my new favorite tomato soup recipe. Adding red peppers to tomato soup gives a delicious and addictive quality. I served this with some delicious oven fried cheese sticks I’ll be sharing with you soon.

Roasted Red Pepper Tomato Soup Recipe

Roasted Red Pepper Tomato Soup Recipe

Roasted Red Pepper Tomato Soup

Ingredients:

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

Directions:

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.

7 Responses to “Roasted Red Pepper Tomato Soup”

  1. Dawn Dishes It Out — January 14, 2011 @ 11:54 am

    What a beautiful soup! Almost too pretty to eat but sounds too delicious to pass up!!

  2. Monet — January 14, 2011 @ 1:51 pm

    I love roasted red pepper soup too. I’ve been buying a boxed variety from Whole Foods, but I would love to try making my own batch. Thank you for sharing such a great meal idea. I hope your weekend overflows with good food, good friends, and love!

  3. Angelia McGowan — January 14, 2011 @ 4:52 pm

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