It’s been quite a cold week and that means I need plenty of warm food and drink! Soup is something I just keep coming back to. Tomato soup is always good anytime with me, but I wanted a slightly different twist on it this time around. I thought the addition of roasted red peppers balanced it out very well.
If this ends up too thick just add a bit of water or vegetable stock. I thought it was the right thickness as it was.
This is really quick to whip up if you’ve got a couple of red peppers to use. If you don’t have or can’t find fire-roasted tomatoes regular canned tomatoes would work very well. And, of course, this is a perfect partner to a grilled cheese (vegan or regular)!
Roasted Red Pepper and Tomato Soup
2 large red bell peppers
2 Tbsp olive oil
1 celery stalk, chopped
1 carrot, peeled and chopped
1 cup onion, chopped
2 garlic cloves, minced
28 oz can fire-roasted diced tomatoes
1 tsp sea salt
black pepper, to taste
Place the oven rack in the second to the top slot and preheat the broiler. Put the peppers on a baking sheet and broil, turning occasionally and watching closely, until charred and blackened in spots all around. Remove from heat and tie up in a plastic bag or place in a large bowl covered with plastic wrap. Set aside to steam.
When cool enough to handle, remove the peppers and peel the skin off. You won’t normally get it all, but just try to remove as much as you can. Remove the stem and seeds and chop the pepper into large pieces. Place in a food processor.
Heat the olive oil in a medium saucepan. Cook the celery, carrot, and onion for 10 minutes. Add the garlic and cook another minute. Scrape into the food processor.
Add the tomatoes and process until finely chopped. Return to the saucepan and stir in the sea salt and black pepper. Simmer for 30 minutes and serve.