Roasted Pepper and Tomato Soup

Roasted Pepper and Tomato Soup #soup #vegetarian #vegan #glutenfree #recipe

Spring is in the air. I can hear the birds chirping and I’m so grateful for the later sunset.  I’m not sure I’ve ever been so excited for spring.  Usually, I love winter and snow but this year I’m so ready for it to be over with. I have an itch for spring weather and lots of sunshine. We still have bits of snow on the ground but bulbs are starting peep up so I’m hopeful it will all melt away in the next couple days. I’m chomping at the bit to take a walk out in the sunshine and grumbling about the muddy paws prints being tracked into the house.  However, I know the next few months will go so quickly that the thaw will soon be a distant memory. So I’m going to try to look on the brighter side of this start of spring both literally and figuratively.

Although I’m having thoughts of spring, the cool breeze means it is still soup season. The bright flavors of this roasted pepper and tomato soup makes me hopeful for spring.  I can imagine eating a chilled bowl of it during the summer with a dollop of sour cream or creme fresh.  This week, I think it is tasty heated up with some crushed cashews in it.  The richness and creaminess of the cashews really compliments the soup. I also sprinkled a bit of truffle salt in it as well. Yum.

Roasted Pepper and Tomato Soup

Ingredients

  • 3 large red peppers
  • 5 garlic cloves
  • 1 small white onion, diced
  • 2 28oz cans of whole Roma tomatoes
  • 1 tsp french thyme
  • 3 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Roast the peppers over an open flame or under the broiler until their skin is charred.
  2. Set them aside to cool before peeling.
  3. Meanwhile, set a medium sized stockpot over a medium heat.
  4. Add in olive oil and diced onion, cook until onion has turned translucent.
  5. While the onion is cooking, take the time to peel and deseed the peppers. Their skin should easily peel off. Rinse under cold water to remove all the char.
  6. Roughly chop the roasted peppers and add to the onion. Also add in the garlic cloves at this time.
  7. Add in the two cans of tomatoes and stir to combine.
  8. Cook over medium low heat for at least a half hour. If you want a thicker soup then let it cook with the lid removed.
  9. Once the peppers and garlic are very soft, turn off the heat and then scoop half the mixture into a high powered blender.
  10. Process the mixture on the varitable speeds until you get a smooth texture. I like to add a tablespoon of olive oil during the blending process.
  11. Pour the processed soup into a large bowl and set aside.
  12. Repeat the blending process with the rest of the vegetables.
  13. Combine the second batch of soup with the first, stir to mix them together, and season to taste.
  14. Serve warm with some crushed cashews or serve chilled with sour cream.

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