Tomato & Red Pepper Soup

Winter certainly equals comfort food. It’s like a big hug in a soup mug. In addition, you can make soup in advance and freeze it for a speedy meal. This Tomato & Red Pepper Soup is a fabulous way to use up produce and accompany a simple grilled cheese. After all, tomato soup and grilled cheese are the ultimate combo! Try cutting your sandwich into squares and add “grilled cheese croutons” to your soup.

Winter can be a difficult time for many. For instance, with the common cold and the shorter amounts of sunlight, it’s not uncommon to struggle during this season. We’ve got you covered! Check out this post on how to Build Immunity and this one on Boosting Your Mood with Food.

Tomato & Red Pepper Soup Recipe

• Prep time: 20 mins
• Cook time: 40-60 mins
• Serves: 4

Ingredients:

• 3 cups of Roma Tomatoes, cut in half
• 1 cup of cherry tomatoes
• 3 bell peppers, cut in half and seeded
• 2 tbsp Olive oil
• salt and pepper to taste
• 3-4 cloves garlic, minced
• 1 small onion, chopped
• 1 cup of fresh basil
• 1L of chicken/vegetable broth, no salt added
• ½ cup cream (optional for creamy version)
• Grilled Cheese sandwich, cut into squares

Instructions for Roasted Tomato & Red Pepper Soup

1. Firstly, preheat oven to 425F.
2. Secondly, line two baking sheets with parchment paper.
3. Spread tomatoes on a baking sheet, drizzle with oil and a pinch of salt and pepper.
4. On the other baking sheet, spread out the bell peppers sliced in half. Drizzle with oil and sprinkling of salt. Use hands to toss the peppers to ensure evenly coated.
5. Place two baking sheets in the oven with the peppers below to be closer to the heating element. Set timer for 10-15 minutes.
6. Flip the veggies at 10-15 minutes so they cook evenly. They should appear brown with caramelized flavours. Return to the oven for another 10-20 minutes depending on your oven’s temperature. The peppers will take longer to roast than the tomatoes.
7. In a large pot, heat oil over medium heat. Add garlic and onions and cook until softened, about 5 minutes. A pinch of salt can be added while sweating the onions.
8. When veggies are roasted, remove from the oven and transfer to the large pot with onions and garlic. After that, add broth and basil.
9. Bring the soup to a boil. Reduce heat and let simmer for 20 minutes. However, if soup is too thick, you can add additional broth.
10. Use a blender to puree soup.
11. Add cream if desired and finally stir into soup over low heat.

Tomato & Red Pepper Soup

Yield: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This Tomato & Red Pepper Soup is a fabulous way to use up produce and accompany a simple grilled cheese, which you can cut up into croutons!

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Ingredients

• 3 cups of Roma Tomatoes, cut in half
• 1 cup of cherry tomatoes
• 3 bell peppers, cut in half and seeded
• 2 tbsp Olive oil
• salt and pepper to taste
• 3-4 cloves garlic, minced
• 1 small onion, chopped
• 1 cup of fresh basil
• 1L of chicken/vegetable broth, no salt added
• ½ cup cream (optional for creamy version)
• Grilled Cheese sandwich, cut into squares

Instructions

1. Preheat oven to 425F.
2. Line two baking sheets with parchment paper.
3. Spread tomatoes on a baking sheet, drizzle with oil and a pinch of salt and pepper.
4. On the other baking sheet, spread out the bell peppers sliced in half. Drizzle with oil and sprinkling of salt. Use hands to toss the peppers to ensure evenly coated.
5. Place two baking sheets in the oven with the peppers below to be closer to the heating element. Set timer for 10-15 minutes.
6. Flip the veggies at 10-15 minutes so they cook evenly. They should appear brown with caramelized flavours. Return to the oven for another 10-20 minutes depending on your oven’s temperature. The peppers will take longer to roast than the tomatoes.
7. In a large pot, heat oil over medium heat. Add garlic and onions and cook until softened, about 5 minutes. A pinch of salt can be added while sweating the onions.
8. When veggies are roasted, remove from the oven and transfer to the large pot with onions and garlic. Add broth and basil.
9. Bring the soup to a boil. Reduce heat and let simmer for 20 minutes. If soup is too thick, can add additional broth.
10. Use a blender to puree soup.
11. Add cream if desired and stir into soup over low heat.