Healthy Roasted Pepper and Tomato Soup

"This recipe is adapted from a one I found in Jane Pettigrew's "Souped Up." We enjoyed our soup with grilled cheese sandwiches, but I'm sure you could eat two or three servings of this and have a filling lunch."
 
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photo by Meghan at Food.com photo by Meghan at Food.com
photo by Meghan at Food.com
photo by Meghan at Food.com photo by Meghan at Food.com
Ready In:
50mins
Ingredients:
14
Yields:
11 1/2-cup servings
Serves:
11
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ingredients

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directions

  • Chop the onions and peppers. Heat the oil in a large saucepan over medium-high heat; add the onions and peppers. Cover the saucepan and sweat the vegetables for 15-20 minutes. You want the veggies to soften but not brown.
  • Add the garlic and cook until fragrant (about two minutes). Add the chopped tomatoes, 2 TBSP of chopped, canned tomatoes, red pepper flakes, thyme, and flour. Continuously stir the mixture for two minutes.
  • Add the broth and heat to a boil, stirring frequently. Season the soup to taste; cover and simmer for 15-20 minutes.
  • Remove the soup from heat and let it cool slightly. You do not want to put extremely hot soup into your processor. Puree the mixture - in batches - in a food processor until you reach your desired consistency.

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RECIPE SUBMITTED BY

<p>I'm a momma to triplets I refuse to stop calling babies. When I'm not busy with my trio, you can find me in the kitchen (if I've finished the laundry!).&nbsp;I also enjoy spending time on the back porch&nbsp;with my husband drinking hoppy beers, wearing cowboy boots and eating peanut butter on a spoon&nbsp;with our brown dog at my feet.</p>
 
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