Tomato Soup with Red Peppers
A creamy tomato bisque soup with an assortment of root vegetables.
If you were to marry a cream of tomato soup with a roasted red pepper soup and a carrot soup, the result would be this hearty tomato soup recipe.
I like to serve this soup for dinner with flank steak and fresh green beans with sea salt.
If you like this recipe, check out my butternut squash soup, chicken noodle soup and other soup recipes.
Tomato Soup with Roasted Red Peppers
- 2 Tbsp. olive oil
- 2 onions, chopped
- 2 cups carrots, chopped
- 3 garlic cloves, minced
- 1/2 tsp. thyme
- 1 tsp. Maldon sea salt or kosher salt
- 1 tsp. black pepper
- 5 cups vegetable broth (or chicken broth)
- 1 cup unsweetened apple juice
- 1 12 oz. jar roasted red peppers, drained and rinsed well
- 1 14 oz. can diced fire-roasted tomatoes
- 1 large russet potato, peeled and diced
- 1/2 cup dry white wine
- 1 Tbsp sugar
- salt and pepper to taste
- sweet potato chips for garnish (optional)
Heat olive oil in a dutch oven over medium-high. Add onions and saute until softened, 3 minutes. Add the carrots, garlic and seasonings (through pepper). Cook until vegetables are soft, 8-10 minutes. Add remaining ingredients. Bring to a boil over high heat, then turn heat down to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, about 30 minutes.
Using a hand-held, stick blender, puree the soup until smooth. Alternatively, transfer soup to a blender and puree in batches when cooled. Return to pot and heat until warmed through. Season with salt and pepper to taste. Serve in bowls, garnished with sweet potato chips.
Serves 10.
Per serving: 134 calories, 4 g fat, 0 mg cholesterol, 22 g carbohydrate, 4 g fiber, 5 g protein, 50% Vitamin A, 67% Vitamin C, 5% calcium, 7% iron
