Monday, July 21, 2014

Roasted Red Pepper and Tomato Soup

This is a wonderful light soup that is packed with roasted veggies with a wonderful flavor.

My husband hates tomato soup.  I thought it was just the canned stuff he grew up on that he hated.  Nope, he even hates my awesome homemade Tomato Soup. How I stay married to him is beyond me!

So he comes home from work and looks in the pot and is like, seriously, tomato soup?  I tell him that there are only a small amount of tomatoes in there and you taste the other veggies way more than the tomato. 

Even though it looked like tomato soup, he still gave it a try.  He loved it. He loves red peppers and once he realized that you taste peppers and not tomatoes, he fell in love with the soup. Yea!  Success. 

I found this recipe on Lynn's blog Turnips 2 Tangerines.  She has an amazing blog with so, so many wonderful recipes. I only changed her recipe a bit to keep it vegan and oil free.  I sauteed my veggie in water instead of oil and chose vegetable broth instead of chicken broth. I skipped the cayenne pepper as I am kinda a weenie about heat. I thought it was perfect with just the red chili flakes.  I also cut this recipe in half as I knew that I would be the main one eating it. I do with I had made a full batch and froze half of it. Oh well, live and learn.  I thank Secret Recipe Club for helping me find Lynn's blog!  

Roasted Red Pepper and Tomato Soup Recipe
Adapted from Turnips 2 Tangerines

6 medium sweet red peppers, roasted and chopped
4 medium tomatoes, roasted, peeled and chopped
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
4 cloves garlic, minced
2-32 oz containers vegetable broth (or chicken broth)
4 t sugar
1/2 t salt
1/2 t curry powder
1/2 t dried thyme (I used oregano)
1/2 t crushed red pepper flakes
1/4 t pepper
1/4 t cayenne pepper (I skipped this)
Serve with tortilla strips

Roast peppers and tomatoes. I cut the peppers in half and washed and seeded them. Then I cut the tomatoes in half.  I put them on a cookie sheet face down in the oven at 450 for about 30 - 45 minutes or until the skins of peppers are a bit charred. Place them in a large baggie and let them steam for about 10 - 15 minutes.  When you take them out, the skins of peppers and tomatoes should come right off. 

In a big pot, saute carrots, onions, celery and garlic in water until veggies are tender. Add roasted peppers and tomatoes. Stir for 5 minutes. Stir in chicken broth; stir in sugar, and seasonings. Bring to a boil, reduce heat, cover and  simmer for 25 minutes. Cool for 30 minutes. Puree in small batches in a blender, return to pan or using an immersion blender, blend ingredients together. I blended mine in my food processor after it cooled for awhile. 

Heat through.

Serve with tortilla strips. I cup up a corn tortilla into strips and put then in the oven until crispy. Watch carefully not to burn. 


  1. This sounds absolutely delicious! I love roasted red peppers and with tomatoes as well? What could be better!?

  2. That sounds wonderful. My guess is it'd be as good cold as it is hot...

  3. Homemade tomato soup is so much different (and better) than anything you get in a can. I love this!

  4. This soup look amazing! I love tomato soup is one of my favorites!!

  5. My fiance hates tomato soup too as well as quinoa, eggplant, beans, etc. Not even sure why I'm marrying him.

    Great SRC post Debbi. Thanks for this wonderful recipe (and for the quinoa veggie bake too!)

  6. Yours is one of the blogs I know who the picture belongs to when I see it in the roundup b/c I know you! :) It tickles me that you make soup in warm weather. I used to be totally opposed, but Dennis recently requested chili and I didn't die of soup melt-ation by making it in the summer, in fact the weather got cooler just in time for us to eat it so maybe I'll try it more often. :) This sounds really great - I'm a big fan of roasted red pepper and tomato soup. It's great your hubby likes it too - that's a true testament to it's appeal!

  7. Gorgeous color! Partner this with a grilled cheese and you've got my all-time favorite lunch

  8. THis is my kind of soup! I can only imagine how wonderful your house smelled. Great SRC pick!

  9. Thanks so much for picking this recipe for this tasty soup! I'm so glad you liked it:) I love this soup with grilled cheese croutons, it's great on a cool fall evening~ Enjoy the rest of your summer:) Lynn @ Turnips 2 Tangerines

  10. Not like any tomato soup I ever had growing up. And I love tomato soup. Thanks for this one.

  11. Yum! This looks super all the herbs and spices. :)