Tomato & Roasted Red Pepper Soup

  These cold fall days seem darker, windier, and overall just more like winter than fall. A good soup always makes me feel warm inside and warms up the kitchen while it’s cooking.

Try this simple soup which blends leftover summer produce into a fall soup, as many of us still have the just-ripened tomatoes to prove it.

Tomato & Roasted Red Pepper Soup

Serves 2 (can easily be doubled, tripled & quadrupled)

Ingredients

• 1/2 small yellow onion, diced
• olive oil
• 2 cloves garlic, minced
• 1 roma tomato, diced
• 3 roasted peppers, skinned and roughly chopped
• 1/2 cup water or vegetable broth
• salt & pepper, to taste
• 1/4 cup whole milk or heavy cream

Preparation

1. In a mid-size dutch oven over medium heat, sauté onions in olive oil until translucent.

2. Add garlic and tomato until soft, about 3-4 minutes.  Add red pepper until fully blended and cooked.

3. Add water or vegetable broth, salt & pepper and bring to a boil. Add milk or heavy cream and reduce heat to a simmer.

4. Using an immersion blender, blend ingredients right in pan until smooth. If you cannot use an immersion blender, use a regular blender 1-2 cups at a time.

5. Serve hot, with a pat of butter & a fresh or dried sprig of parsley or basil.

Bismillah & Buon Appetit!

 

Tagged as: cold, Fall, Soup, Tomato, tomato and roasted red pepper soup, tomato soup, Vegetarian