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 chopped4 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.