Red Pepper and Tomato Soup
When we left my in-law's house after Christmas break, my mother-in-law sent a large ziploc bag of cut red pepper strips with us. After being gone for over a week and returning home to a sparsely filled fridge, I made good use of the peppers in this delicious soup.
This soup is actually pretty simple to make and it was so nice to get back into our normal routine with a nourishing warm meal. I made this the day after we returned, not the night we came home. I am pretty sure we had Wendy's or some other fast food when we were traveling and were just glad to get home and get the kids in bed and the car unpacked.
I do love the simplicity of this soup. I honestly threw it together, making notes as I went and it turned out fabulously. The kids even scarfed it down. I think that is when cooking is the most fun...when you have an idea and try something and it turns out beautifully. While we love this soup the way it is, I always want to encourage creativity in the kitchen and soup is very forgiving, so please make it your own.
A while back, my Mom gave me bags of frozen tomatoes from her garden. They are quart ziploc bags. I used a bag of these tomatoes (thawed) in this soup, but you could use a large can (29 oz.) diced or crushed tomatoes or about 4 cups fresh diced tomatoes.
3 red peppers, diced
1/2 sweet onion, diced
2 to 3 cloves garlic, minced
1 T. olive oil
1 quart frozen tomatoes, 29 oz. can diced or crushed tomatoes, or 4 C. diced fresh tomatoes
2 C. chicken or vegetable broth
1 tsp. dried basil
1/2 tsp. sea salt
1/2 tsp. fresh ground pepper
Dash red pepper flakes
Splash balsamic vinegar
Creole seasoning to taste (optional)
Cream and basil for garnish (optional)
1. In a dutch oven or large pot, saute peppers, onion, and garlic in olive oil until tender.
2. Add tomatoes, broth, basil, salt, pepper, red pepper flakes, balsamic vinegar, and creole seasoning if using.
3. Simmer for 15-20 minutes to blend flavors. Then blend smooth with an emulsion blender or a blender.
4. Pour into bowls and garnish with a little cream and basil.
1/16/2018 12:26:40 pm
Ohhhh, Faith. You hit it with this one. Ruthie doesn't like tomato soup, but she loved this one. I made it for lunch today using some of the tomatoes we canned during the summer. I think I grabbed a jar of the sweet red pepper and tomato relish that we made, and boy did it put a kick in it. A little bit of cream and a touch of shredded cheese for Ruthie. Thank you so very much.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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