Roasted Red Pepper & Tomato Soup

It’s December 20th. Winter is upon us (did you see the snow storm we had here in Vancouver the past 2 days?!). The Christmas season is in full swing. We get home from work in the dark, tired, with a millions things left on the to do list, including making dinner. Why not make this nutritious and delicious soup for dinner tonight?

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2lb bags of sweet bell peppers we on sale at work recently, so on a whim, I picked one up. I had no immediate plans for those yellow, orange, and red beauties, so they sat in my fridge patiently awaiting some culinary inspiration. I’m not exactly sure when the idea of roasting them and turning them into a soup hit, but I was glad it did.

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I tossed my peppers, onions, carrots, and celery in some olive oil, salt, and pepper, and let them do their thing in a hot oven until they were nice roasted.

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I think I could have even let them go a little longer, but sometimes I’m impatient. I love all the natural sugars that come out and get caramelized when you roast veggies. You can never go wrong with roasting vegetables.

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This soup is great for when you have a list of chores you need to accomplish, because most of the cooking time is inactive. Once you’ve chopped the vegetables, you leave them in the oven, maybe stirring once or twice, for 40 min. Then throw everything into a pot on the stove, and let it simmer away for 20 min. Just think of all the Christmas presents you could wrap in that time?

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This soup also packs a nutritional punch – it’s loaded with all those brightly coloured veggies, so you are getting a good dose of Vitamins A & C, lycopene, and fibre. Top it with some Greek yogurt (maybe infused with truffle oil like I did?) and serve some crusty bread or maybe even a grilled cheese on the side and enjoy.

 

Roasted Red Pepper & Tomato Soup

serves 6 – 8

Get in your veggie servings even when things are crazy with this delicious, vibrant soup. Roasting the vegetables brings out their natural sugars and makes for a more complex flavour. Serve with your favourite grilled cheese sandwich for the perfect dinner on a dark, stormy winter night.

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  • 5 small red bell peppers, seeded and chopped
  • 1 carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 1 large onion, quartered
  • 2 cloves garlic, minced
  • 2 tbsp olive oil, divided
  • 1 can (796 ml) no salt added diced tomatoes
  • 6 cups vegetable broth
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • salt & pepper to taste

1. Preheat oven to 400 degrees F. Toss chopped peppers, carrot, celery, onion in 1 1/2 tbsp olive oil, season with salt and pepper, and roast 30 – 40 min, stirring occasionally.

2. Heat remaining olive oil in a large saucepan over medium heat. Sauté garlic 1 min, then add in roasted vegetables, tomatoes, vegetable broth, basil, and oregano. Bring to a boil, cover, and simmer over low 20 min.

3. Purée soup using either an immersion blender or in batches in a blender until smooth. Serve topped with Greek yogurt or sour cream if you like.

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So…are you ready for Christmas?

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Categories: Dinner, Lunch, Recipe, Vegan, Vegetarian

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3 Comments on “Roasted Red Pepper & Tomato Soup”

  1. kristaskravings
    December 21, 2012 at 9:14 am #

    This sounds really good! I love roasting veggies then turning them into soup. Such an easy, healthy meal…

Trackbacks/Pingbacks

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