Red Pepper and Tomato Soup
- Jamie
- Jan 4, 2020
- 2 min read
If I had a food truck, I would have soup on my menu and this is one of the top choices I would pick. This soup has a lot of steps but is well worth the wait. You can use up all those fresh garden vegetables making this comfort food a way to avoid extra waste! Top this with a little heavy whipping cream for smooth finish.
Ingredients:
2 Tbsp olive oil
1 large yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
2 red bell peppers, deseeded and medium diced
2 garlic cloves, minced
2 Tbsp tomato paste
2 lbs Roma tomatoes, blanched, peeled, seeded and diced
2 cups chicken or vegetable broth
1/2 cup heavy whipping cream, plus more for garnish
2 teaspoons fresh lemon juice
Sea salt and fresh ground black pepper
2 Tbsp thinly sliced fresh basil leaves, for garnish
Directions:
Add oil to a large saucepan set on the stove with medium heat. When oil is shimmering, add onion and cook until just starting to soften, about 5 minutes.
Add the carrot, celery, and pepper and cook until just starting to soften, about another 5 minutes.
Add the garlic and tomato paste, stirring and cooking until fragrant, about 1 minute.
Stir in the tomatoes and broth, bringing to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally and breaking up the tomatoes with the side of your spoon until the vegetables are completely soft, about 15 minutes.
Remove the soup from the stove; using an immersion blender (or work in smaller batches a blender), process the soup until smooth.
Whisk the cream into the soup and cook until heated through. Do not boil the soup again. Stir in the lemon juice. Taste and adjust seasoning with salt and pepper to your preference. I like more pepper than salt.
To serve: Ladle the soup into soup bowls, drizzle with cream and top with basil, serving immediately.
Leave me a comment with your favorite fall soup flavors! Enjoy!
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