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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.
Yield: Serves 4
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
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.
