Roasted Red Bell and Tomato Soup

This is a great cream-free soup that is so versatile that it can be served both as winter warmer and also as a chilled summer soup when served with twists of lime.  Its flavor is intense but delicate and extremely nutritious. I like to change up tomatoes based on what is in season. Last time we used plum and ugly ripe tomatoes.

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 freshly roasted red bell peppers, chopped (click for instructions)
  • 4 large tomatoes – peeled, seeded and chopped
  • 2 carrots, peeled and chopped
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon white sugar
  • 6 cups vegetable broth
  • salt and pepper to taste
  • 1 pinch ground cayenne pepper
  • 1 dash hot pepper sauce
  • 2 tablespoons Smart Start extra virgin oil buttery sprea
  • 1 1/2 tablespoons all-purpose flour
  • Juice from ½ lemon
  • Worchester sauce
  • Chopped parsley or green onions for garnish

Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers carrots (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in vegetable stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.

Make a roux by melting butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and lemon juice and bring to boiling. Lower heat and simmer 10 minutes.

Swirl in dash of Worchester sauce into each bowl and garnish. Enjoy

Serving suggestion: to enhance colour and give this recipe an additional kick, stir in some tumeric prior to serving.

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