Roasted Red Pepper and Tomato Soup

Do you know that it was (is?) snowing in Calgary right now? Not  a little - like middle of February, slushy, gross, just want to stay in kind of snow.

 I couldn't believe it but a friend of ours posted some crazy pictures! I feel for you guys out there, please drive safely! We aren't having a sunny day either, but I'll gladly take a little bit of rain over snow right now.

With this shift into autumn in the air - I have been making more and more hearty and comforting foods. One of Peter's favourites is this roasted red pepper and tomato soup and today was a perfect day for it - I wish I could send it to you telepathically Calgary! I'm sure Apple will come up with a way someday...

I actually disliked Tomato soup for most of my life, but this recipe changed my opinion - I really like the addition of red peppers. 

Ingredients

  • 2 Cans of  Whole Tomatoes (keep all the liquid)
  • 2 Red peppers (or a jar of preserved peppers)
  • Brown sugar
  • 4 Tablespoons butter
  • 1 Small Onion
  • All Spice
  • 1 Tablespoon Tomato Paste
  • 2 tablespoons flour
  • 1 ¾ cup Chicken Broth
  • ½ cup cream/milk or coconut milk (I've used all three and Cream is still my favourite)
  • Salt and Cayenne pepper

Getting a jar of peppers over fresh ones does affect the taste, but only slightly - and it makes the process much faster since you only have to chop the onion. 

I would recommend using a small white onion, or even 2 medium shallots - I only had a red though. 

 Cut peppers and lay flat on baking sheet. Open tomatoes and push out seeds through a fine mesh strainer into a bowl (saving all liquids)) lay flat with peppers and sprinkle brown sugar over top – enough to lightly cover. Bake at 450 degrees for about 30 minutes or until liquid evaporates. Let them cool and then transfer to a bowl.

Melt the butter in a large saucepan and add onion, tomato paste and all spice. Reduce to low and cook until softened, about 7-10 minutes. Add the flour and combine, add in the chicken broth as well as the reserved tomato juice and the cooked tomatoes and peppers and bring to a boil. Reduce the heat and let simmer 10 minutes.

Pour mixture through a strainer into a medium bowl, and rinse the pot. Transfer the solids from the strainer and one cup of liquid to blender and puree.

 Add puree and all liquid to pot, over low heat.

Add milk/cream and stir, and finally add the salt and cayenne to your taste - enjoy!

I make grilled cheese to go with this soup ALWAYS, sometimes I leave them whole and sometimes I cut them into little squares and plop them in the soup itself.

THIS IS SO DELICIOUS. And actually really easy, I suggest you have all of your ingredients prepped beforehand since it comes together pretty quickly. Try it! Let me know what you think!

XO, 

Jany