Roasted Red Pepper & Tomato Soup
Servings: 6
Print Recipe
Ingredients
- 2 TBS grapeseed or olive oil
- 1 cup chopped sweet onion
- 5 cloves garlic minced
- 24 oz jarred roasted red peppers or your own, rough chopped
- 1 X can of plain tomato sauce or crushed tomatoes*
- 32 oz chicken broth
- Kosher salt & pepper
- A few dashes Worcestershire sauce
- A shake or two of Cayenne/red pepper if you enjoy some heat
- 1 teaspoon copped Thyme or 2 TBS fresh basil neither is necessary but nice if you have one
- See Notes for Crispy Leeks and/or Crouton garnish
Instructions
- Heat oil in a medium pot, saute onions for 2 minutes. Add garlic and saute a minute more.
- Add in peppers, and saute for 1 minute.
- Add in tomatoes/sauce and broth. Stir until combined.
- Bring to a simmer. Add in salt and pepper. Simmer for 15 minutes.
- Add in Worcestershire, Cayenne pepper if using and Thyme or Basil of you have some on hand.
- Taste and adjust.
- Allow to cool a bit then puree soup with an immersion blender or pour into your blender and carefully pulse until smooth.
- Reheat.
- Serve topped with Crispy Leeks, Crouton or as is.
Notes
For Crispy Leeks:
Slice the stem of a leek lengthwise into 3-4 inch long strips. Heat ½ inch of oil. Once oil is hot, fry leeks in batches for a minute or until parts of the leeks crisp up leaving a little green. Remove with a slotted spoon onto paper towels and immediately sprinkle with salt & pepper. Repeat. Use within an hour after making. For Crouton:
Use a biscuit cutter or a large mouth glass and cut circles from bread slices. Melt butter in a frying pan and fry on each side over medium heat (like you would a grilled cheese) until crisp. Season with salt, pepper and dried or fresh minced parsley. You can use vegetable broth in place of chicken broth if you like. Slice leeks as equally as you can, this way they will cook evenly.
Slice the stem of a leek lengthwise into 3-4 inch long strips. Heat ½ inch of oil. Once oil is hot, fry leeks in batches for a minute or until parts of the leeks crisp up leaving a little green. Remove with a slotted spoon onto paper towels and immediately sprinkle with salt & pepper. Repeat. Use within an hour after making. For Crouton:
Use a biscuit cutter or a large mouth glass and cut circles from bread slices. Melt butter in a frying pan and fry on each side over medium heat (like you would a grilled cheese) until crisp. Season with salt, pepper and dried or fresh minced parsley. You can use vegetable broth in place of chicken broth if you like. Slice leeks as equally as you can, this way they will cook evenly.