Roasted Red Pepper and Tomato Soup

I have always loved eating soup in the fall. It’s so warming and comforting and is a great way to sneak extra veggies into my kids diets without them complaining too much. For some reason, as long as I puree the soup, they will eat it. But, if I leave chunks of vegetables in it, they won’t. No idea why….

Anyhow, they love tomato soup, especially when paired with a piece of gluten-free garlic toast. The problem is sometimes they complain that plain tomato soup can be a bit tart. Since I am adverse to adding extra sugar to sweeten it, I thought that adding red peppers might do the trick. The good news is it did!

Now, I love roasted red peppers, because they are naturally sweet, but have always found them so painstaking to make! It would take me forever to peel off the skin, it would never come off completely, and I would always burn my fingers in the process (yes, I am impatient in the kitchen sometimes). I always thought to myself that there had to be a better way….

And there is! All you have to do is roast them at a stupidly high temperature! It’s so simple, yet it works just beautifully! In fact, this time, the skin came off almost entirely in one piece! You can bet that there are more roasted red pepper recipes in my future.

Roasted Red Pepper and Tomato Soup

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Ingredients

• 2 red bell peppers
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 28-ounce can diced tomatoes
• 1 carrot, peeled and chopped
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 2 fresh basil leaves
• sea salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 500 degrees F.
2. Lay peppers on their side, and place on a baking sheet. Bake for 20 minutes.
3. Remove from oven, turn them halfway (so the charred side is now face down) and bake another 20 minutes until the skin is wrinkled and charred.
4. Remove from the oven and use tongs to place peppers onto a cutting board until cool enough to touch. Peel off the skin with your hands, then chop.
5. Heat a large pot over medium heat then add the oil, onion and garlic. Sauté for 2 minutes, stirring frequently.
6. Add the red peppers, tomatoes, carrot, tomato paste, vegetable broth and basil. Add sea salt and pepper to taste and bring to a boil.
7. Reduce heat and simmer for 20 minutes.
8. Remove from heat and use an immersion blender to puree soup until smooth.

Roasted Red Pepper and Tomato Soup was last modified: January 15th, 2017 by Michelle

Notes

GF, DF, SF, GRF, Vegan, Vegetarian