Roasted Tomato and Pepper Soup

Every week while making the grocery list and planning our meals I ask my fiancé if there is anything special he would like. Last week when I asked this, my fiancé said he wanted tomato soup and grilled cheese. When he said this, I knew he was referring to a processed tomato soup. I absolutely hate canned and processed soups. They contain so much unnecessary sodium and who knows what else, and so I decided to make a homemade tomato soup. Now tomato soup itself sounds so bland so I spiced it up by roasting the tomatoes with some red peppers .

The below Roasted Tomato & Pepper Soup was absolutely delicious. Not only was it delicious but it was super easy to make with minimal time constraints.

Tips
  • If you are able to find fresh oregano and basil substitute these for the dried as it will provide enhanced flavor.
  • For less sodium use a reduced sodium chicken broth.

Roasted Tomato & Pepper Soup

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Ingredients
  • 3 Large Tomatoes
  • 2 Red Peppers
  • 1 Yellow Onion
  • ½ Cup Fresh Parsley
  • 2 Cups Chicken Broth
  • 1 Can Tomato Paste
  • 1 Can (14.5 oz) Dice Tomatoes
  • 1 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • ⅛ Cup Olive Oil
  • 1 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • Salt and Pepper to Taste
 Ready in 1 hour

Prep Time 10-15 Minutes

Cook/Bake Time 45 minutes

Serves 4

 Preparation
  1. Preheat oven to 450°
  2. Chop the tomatoes, red peppers and onions into large pieces; place on a large cookie sheet drizzle with olive oil (mix) and sprinkle with garlic powder, smoked paprika, salt and pepper.
  3. Roast veggie mixture for 30 minutes until starting to brown
  4. While veggies are roasting wash and pull of parsley leaves. Set aside.
  5. Once veggies are done roasting place them, tomato paste, diced tomatoes, parsley, basil, oregano and the chicken broth in a blender. Puree.
  6. Pour the roasted tomato/pepper puree into a large pot and cook on low under mixture is heated through.
  7. Ladle into 4 bowls and garnish with parsley. Enjoy!

 

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