Roasted Red Pepper and Tomato Soup
Comfort food at its best! Roasted red pepper and tomato soup is easy, creamy, and perfect for weeknight dinner or for company. Great with fried croutons, slices of crusty bread, or grilled cheese.
Servings 6 servings
Calories 225kcal
Ingredients
- 2 tbsp unsalted butter
- kosher salt
- 1 medium carrot, peeled and diced
- 2 medium shallots, diced
- 1 clove garlic, minced
- 1 tbsp tomato paste
- 3 15-oz cans fire roasted tomatoes
- 1 roasted red pepper
- 2 cups vegetable stock, low or no sodium
- 1 sprig fresh rosemary
- 1/3 cup heavy cream
- 1/4 cup sliced fresh basil leaves
Fried Croutons
- 3 tbsp olive oil
- 3 cups rustic bread
- kosher salt
Instructions
- Melt butter in a large pot on medium low. Add the carrots and shallots and a pinch of kosher salt. Saute until soft and browned, about 10 minutes.
- Add the garlic and saute for about 30 seconds.
- Add the tomato paste and saute for 1-2 minutes, moving it around all the time. It should get a little dark and caramelized.
- Add the tomatoes, red pepper, stock, and rosemary. Bring to a boil, then reduce it down to low heat. Simmer for 15 minutes. Discard the rosemary sprig.
- Transfer the soup to a blender and puree in two batches. Return the soup to the pot and bring back to a simmer.
- Serve with cream (for people to swirl into their bowls), sliced basil, and fried croutons.
Fried Croutons
- Make the croutons while the soup is simmering.
- Heat the oil in a large saute pan over medium low heat.
- When the oil is hot, add the bread and fry, moving the bread around frequently, until the bread is crisp and golden brown on all sides.
- Remove the croutons to a plate and sprinkle them with kosher salt.
Notes
- Fried Croutons: Note that the bread will not be evenly browned since it is being cooked in just a little oil. However, you do want the bread to get a least a little brown on all sides.
- Tomatoes: I used diced fired roasted canned tomatoes by Muir Glen.
- Sourness: If the tomato soup is too sour for you, you can add some sugar to balance it or use some baking soda. If you decide to use baking soda start with just a pinch, let it react completely, and then taste. Using too much will result in a flat-tasting soup.
- Stock: You can use chicken stock in place of the vegetable stock for a non-vegetarian option.
Nutrition
Calories: 225kcal