Creamy Roasted Red Pepper Tomato Soup

It’s still chilly out there, but spring is just around the corner. Hang in nice and tight and take a minute to enjoy the small parts of winter that don’t suck like cozy socks, warm blankets and big bowls of tasty soup. This is a pretty fast recipe to whip up and it tastes like actual heaven in a bowl.

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Ingredients:

  • Onion
  • Red Pepper
  • Garlic
  • Tomato
  • Stock
  • Salt and Pepper
  • Cayenne
  • Bay Leaf
  • Celery
  • Carrots
  • Olive Oil

Directions:

In a skillet saute the onions that have been chopped in some olive oil for a few minutes, then add in the chopped garlic giving it a toss. Then add in chopped carrots and celery, give it a stir for a few minutes with the bay leaf (optional) and any seasonings you would like. I really enjoy adding a little cayenne and a tiny hint of turmeric to the base of almost all my soups for health and flavor. Add in chopped tomatoes and red pepper slices to all saute some more until soft and maybe a little browned on the very edges. These can also be baked for about 15 minutes in the oven coated in olive oil and salt in advance for a more flavorful soup – I like the one pot option for most easy weekdays. Add a little stock (or water and bullion) maybe to cover it about an inch over, just to help things cook and boil together to soften more. Unless you would like it to be a very brothy soup, then add plenty of stock. Stir occasionally and add more seasonings or broth depending on how you personally enjoy your soup to be.

After about 15 mins use a scooper with fine holes to grab all the veggies out and put them in a blender, making sure to remove the bay leaf if you used it. Pulse it a few times until nice and creamy. Then add it back to the liquid stock the veggies cooked in and let it simmer together for just a few minutes. Pro tip: you may need to add some stock from the pot into the blender to get all the blended up veggies out. Stir it up for a few minutes until it looks how you want and spoon it out into bowls. Top with some micro greens or Greek yogurt and enjoy.

This is also a wonderful base for a more heart chunky soup if you feel like adding chopped kale, potatoes, chickpeas or any other chunky lovely veggies you like. And of course always consider adding a few chia seeds on top for your own good.

Serve it with from crusty whole grain bread with giant socks on by the fire with your pet by your side and take a minute to be grateful for coziness, warmth, love and healthy eating. ❤

7 thoughts on “Creamy Roasted Red Pepper Tomato Soup

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