FRESH IS BEST
Many years ago I decided to try a roasted red pepper and tomato soup from the store. As a child, tomato soup and grilled cheese was not a staple in my Spanish household so I never really developed a liking for it but 30 years later I was determined to give it another shot. I think what got me was the combination and I was hooked.
I really wanted to be able to make my own soup without preservatives and from scratch. After all, roasting tomatoes and red peppers is something I do often. Roasting if one of the easiest things to do. Sometimes I roast things slow and low but for this recipe I simply washed a couple fancy peppers and tomatoes, drizzled with olive oil and salt, and put it in the over for an hour at 400º.
The rest was really easy. I recently purchased a vitamix blender and I use it all the time for my soups. I simply put a tsp of my favourite salt (charcoal), the tomatoes and peppers, and 3 cups of vegetable stock.
After blending it on high for 10 minutes, I added 1 cup of half and half cream and blended for another 2 minutes.
It is hot and ready to serve straight from the mixer with croutons but it goes well with so many other things. If you don’t have a vitamix blender I have added an alternative method in the recipe below. ¡Buen provecho!
Roasted Red Pepper and Tomato Soup
3 roasted red peppers
6 roasted tomatoes
3 C vegetable broth
1 C half and half cream
1 tsp salt
1. Using a vitamix or other strong blender combine all ingredients except cream.
2. If using a vitamix blend on high for 10 minutes.
3. Add cream and blend on high for another 2 minutes.
4. If using a blender, blend all ingredients except cream until smooth and transfer to a large pot.
5. Bring to a simmer and simmer for 10 minutes stirring occassionally.
6. Add cream at the end.
7. Season either method as needed.
8. Add more broth if you prefer a lighter soup.
Protein 3.2 g