Recipe: Roasted Red Pepper Tomato Soup

Fall and winter are the time for warm soups!  I don’t care for canned soup very much, but I forget to make my own.  I do like the Pacific Foods soups and I tried a roasted red pepper and tomato one.  I wanted to make something similar that would be grain free that I could build into different soups.

Ingredients:

  • 2 tsp of oil (I used coconut)
  • 1/4 cup of chopped onion
  • 1/2 cup of roasted red peppers packed in water (about 4 peppers)
  • 1 can of diced tomatoes 15 oz, low sodium
  • 2 cups of  broth (I used veggie)
  • 2 tablespoons of light cream
  • salt and pepper

In a sauce pan, melt the coconut oil and add the onions (diced).

Saute for several minutes until onions are translucent.
Add the red peppers and cook for another minute or so.

Add the tomatoes with juice and the 2 cups of broth. Bring to a boil, reduce heat and simmer for 15 minutes.

Use an immersion blender to puree the soup or use a food processor in batches (please be careful!).

I like smooth soups, but you could make it as chunky as you like. Add salt and pepper to taste.

Remove from heat and stir in the cream.

And voila – soup!  This is a sweet tasting soup.  I did not add much in the way of spices or garlic because I wanted to change up the soup later on.

In this bowl, I added some cooked rice and cooked lentils for a quick meal that had extra protein and fiber:

I am thinking it would be really good with some ground beef, brown rice, and some cumin in there with a dollop of sour cream on top.

Stats:  

Serves 4.  Each approximately 1.5 cup serving is 82 calories, 5 grams of fat, 10 grams of carbs, 9.5 grams of protein.

 

What would you do with this soup base?

15 thoughts on “Recipe: Roasted Red Pepper Tomato Soup”

  1. Tami

    Oooh yum that looks so good. My mom use to make home made tomato soup when I was a kid and I loved it with a good old grilled cheese sandwich.

    This would be a great base for lots of cooked veggies. I would love chopped kale or Swiss chard in it, barley, cooked chicken or some left over turkey.

    I have a lentil tomato soup recipe I am going to try this week.

  3. Mahealani @ Beauty, Brains, and Balance

    I am not a raw tomato fan, but I love tomatoes in soup and pasta. I would definitely do the cumin with a dollop of sour cream, green onions and cilantro are a must for me!

    Or, wouldn’t this be really nice with some fun spelt or quinoa pasta? Maybe an adult version of alphabet soup!

  4. Cammy@TippyToeDiet

    It certainly looks tasty! I’m not a big soup eater, but I’ve got a recipe for homemade tomato soup that I’m going to try this winter. I don’t worry about the grains in canned (or boxed) soups, but I do want to watch the sodium. Plus, how hard can tomato soup really be? 🙂

  8. Jody - Fit at 53

    You mean I can’t add in those little oyster crackers or tons of Ritz crackers all crumbled up in there like I did when I was a kid??? 😉 Man, I loved those Ritz crackers. OK, I loved all crackers! 🙂 Looks good Lori!

  9. Ali @ peaches and football

    Soup is one of my favorite things to make. Love to make it, love to eat it.

    I’m scared of tomato soup though. Growing up as a kid someone told me tomato soup was blood and I’ve never been able to eat it since!! Silly girl.

    Did I mention leftovers? Love soup leftovers!!

  10. Satu

    I would probably eat the soup as you do, maybe add buckwheat too?

    Does Pixe do television ads? I swear I saw a cat exactly like her in a telly today! 🙂

  12. Biz

    I have a red pepper soup on my menu tomorrow, but to “Paleo” it, I added cilantro meatballs! Yours looks delicious, and glad that’s rice in the picture, I thought it was diced onions!

  13. Roz

    It is a cold, miserable day where I am, which makes me want a bowl of this soup even more!!! Great recipe Lori, thank you. Have a wonderful Wed.

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