Roasted Pepper and Tomato Soup

I really love when autumn comes around and the chilly weather sets in November. I really begin to crave slightly spicier foods to create some much needed heat in the body and of course to create a beautiful aroma in the home. There’s nothing like coming inside from the cold into a home that smells like spices, herbs and roasted vegetables. This soup will do just that.

It’s a very simple recipe and is easier when you have a heat tolerant blender that will blend hot foods. I use a Vitamix. A great crunchy topper for the soup are Mary’s crackers and some good old avocado toast. The combination is sure to fill up even the hungriest.

Produce
  • 6 Garlic cloves OR 2-3 tbsp. garlic powder
  • 3 Red bell peppers, large
  • 6 cups Tomatoes OR 6-8 large fresh tomatoes
  • 1 White onion
  • Optional: 1 cup vegetable broth
Spices
  • 1 tsp. Red pepper flakes
  • 2 pinches Salt
  • ½ tsp. dried thyme
  • ½ tsp. black ground pepper
Oils & Vinegars
  • 2 2/3 tbsp. Olive oil
  • 2 tsp. Red wine vinegar

Prepare all produce for sautéing. In a large skillet, or multiple skillets- sauté the onion, garlic, peppers and tomatoes. I prepare the onion and garlic until well brown and add peppers. The peppers are best well cooked with specks of black to really get that “roasted” flavor. I cook the tomatoes separately, but you can add them closer to the end to the peppers and onions. The tomatoes should also be well cooked.

After everything is cooked, I put all ingredients into my blender. If you’re making a larger batch and not everything fits, you can mix all the purees in a large pot after. Blend all the vegetables along with the spices, oils and vinegar. If I am making a very large batch of the soup, I also add vegetable broth to create a more liquid consistency and create more soup. I never add too much broth so as to keep the flavour.

And there you have it. Blended soup puree of roasted peppers and tomatoes. Enjoy!


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