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Roasted Red Pepper and Tomato Soup with Roasted Garlic

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Roasted Red Pepper and Tomato Soup with Roasted Garlic - Cooking In Cleveland
Roasted Red Pepper and Tomato Soup with Roasted Garlic

Did your mom ever try to feed you Campbells Tomato Soup as a kid (from concentrate)?!  I swear your mom loved you even though that crap is disgusting.  Not only is Campbells Tomato Soup crammed with sodium (i’m talking 17% of your daily allowance of sodium in 1 serving), but you also have to water the soup-goop down before you can eat it….mmm appetizing…NOT.

Tomato soup is an all time winter staple in our house.  It’s delicious and comforting–just try to name something better than grilled cheese and tomato soup on a cold winter day.  The problem for us arose a few years ago when I developed lactose intolerance.  I have to look really closely at the ingredients in my food and I kept realizing that most soups have dairy hidden in them.  I mean, do you really need cream and cheese in tomato soup to make it delicious?  I don’t think so.  So, i’ve decided to develop my own little spin on the classic American “tomato soup”.

These are the roasted red peppers–they’re not very photogenic but are super delicious and sweet!

 

This recipe gets a bit of kick from the roasted garlic and roasted red peppers.  These two ingredients on their own require a little bit of prep work, and if you don’t want to put in that extra effort, you could totally buy roasted red peppers in a jar (just check the sodium level) and use raw garlic (just sauté it for a bit before adding in the red peppers).

One thing that i’m very particular about in the ingredients is that you need to use San Marzano canned tomatoes.  You’re making a tomato soup from canned tomatoes so you really need to make sure that you’re using the best quality tomatoes available.  I can think of nothing worse than using mediocre tomatoes in a dish featuring tomatoes.  Right?  San Marzano are a variety of plum tomatoes.  They’re sweeter than Romas with a stronger taste.  This makes for a really intense tomato flavor for your soup–no off-can taste here even though you’re using canned tomatoes.

Look at that olive oil drizzle….fancy schmancy…

This soup does require that you puree it in the end to get that nice silky texture.  I use an immersion blender so that I can control the level of puree while still maintaining some full vegetable bites in my soup.  It’s a personal preference and if you don’t have an immersion blender you can totally use a blender.  Just make sure that you blend in batches and pop the middle of your blender top so that the steam can escape.  Otherwise you WILL end up with hot tomato soup spewing out of your blender and all over yourself and your kitchen…not like i’ve ever done that. (five times.)

 

Also you’re going to finish off this soup with a nice bit of freshly cracked black pepper and a drizzle of olive oil.  I always thought that it was a crock of shit when chefs drizzled olive oil on a dish at the end to finish it.  Well, allow me to correct myself.  Since you’re not using any cream in this tomato soup, the olive oil really helps add some richness to the soup that you would otherwise be missing.  Plus it just looks fancy and people will think you’re like Martha Stewart when you serve them this.  Don’t skip the olive oil drizzle!

 

Ready for the recipe?

Serves: 4 to 6

Ingredients:

  • 2- 28oz cans of San Marzano tomatoes
  • 1 head of roasted garlic (google how to roast garlic or comment below and i’ll write a separate post)
  • 3 roasted red bell peppers (you can totally roast your own at home! Simply place under the broiler of your oven until the skins are blistering and turning black–roughly 10 minutes.  Then throw in a ziplock bag, seal and let steam for 30 minutes.  Then peel and chop and you’re ready to go!)
  • 1 medium sized onion, diced
  • 4 cups vegetable stock (I use low sodium and organic)
  • 1/2 tsp red chili pepper flakes
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme

 

Directions:

  • Add some olive oil to a heavy bottomed pot or dutch oven over medium-high heat
  • Once the olive oil is fragrant, add the onions and saute until softened (approximately 3 minutes)
  • Add in the roasted garlic and red peppers and stir to combine

  • Add in the thyme, oregano, red pepper flakes and basil and stir to coat the onions and peppers well
  • Add in the tomatoes and vegetable stock and stir to combine.
  • Allow the soup to simmer for about 45 minutes uncovered.
  • Then turn off heat and either pulse with the immersion blender to puree or let rest a few minutes before transferring to your blender in batches.

  • Once the soup has been pureed, ladle into bowls and top with a bit of freshly cracked pepper and a generous drizzle of olive oil.

 

Enjoy!

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Rachel Gatalica

Welcome to Cooking in Cleveland! I want to share delicious, healthy and approachable recipes with you. I want to help highlight local Cleveland artisans and events and put a focus on using local foods!
  • Brainstorming future goals and plans for @cooking_in_cleveland this evening with a #dairyfree #decaflatte and a snuggly puppy by my side.  So grateful for everyone that has followed along so far.  I can't wait for what's to come! #wordpressbloggergirl #staytuned  #nespressomoment
  • Sorry I've been so MIA, but I've  been working on a rebrand for the blog. Stay tuned for good things ahead!! #cookingincleveland #foodblogger #beginningblogger #iphonephoto
  • While on the #Whole30 challenge, the unthinkable happened…I learned to LIKE cauliflower.  I blame this recipe and some of the other stir fry dishes we made that used fresh cauliflower rice.

This dish is mostly #Whole30 compliant except for any additions you might make to this recipe such as #Sriracha for added heat or swapping soy sauce instead of the coconut aminos.

Check out the link in my bio and let me know what you think!

#Whole30 #Sriracha #StirFryMadeEasy #FreshFood #CookingInCleveland #QuickDinner #WeeknightWarrior #DinnerUnder30
  • Oooh baby tomorrow we're back...and we're turning this shitload of vegetables into a delicious (and quick) dinner tomorrow. .
For real, under 35 minutes from start to finish and hacks to make it even easier if you're feeling super lazy. .
Check back tomorrow 😘
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#Whole30 #Sriracha #StirFryMadeEasy #FreshFood #CookingInCleveland #QuickDinner #WeeknightWarrior #DinnerUnder30
  • Today marks #day30 on my #Whole30 challenge!  To celebrate, i’m sharing one of my favorite #Whole30 compliant recipes.
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This yummy soup comes together in no time and can be made from staples you can likely find in your pantry, garden or local farmers market!
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Check out the link in my bio for the recipe!! Also if you haven’t signed up for our email blasts yet, make sure you check out the widget at the bottom of the website!  We’re sending monthly recaps of all the recipes we post as well as links to our social media pages.

#CookinginCleveland #whole30 #healthydinner #grainfree #dairyfree #dairyfreedinner #CLEfoodblog #foodblog #recipetesting #eatyourcolors #soup
  • This week on Cooking In Cleveland, i’m sharing a really healthy and quick dinner that is equal parts filling and delicious.  I’m also talking a little bit about the #Whole30 challenge that we’re in the middle of and being honest about some of the highs and lows we’ve experienced on the plan.

This recipe is a really delicious grain-free dinner option and I’m wiling to bet you won’t really miss the pasta.  Click the link in my bio to check out the recipe!

#cookingincleveland #whole30 #zoodles #healthydinner #grainfree #dairyfree #dairyfreedinner #CLEfoodblog #foodblog #recipetesting #eatyourcolors
  • After a break last week I am back and sharing a yummy pasta dish!  We’re not just cooking with wine this week, i’m also talking about a yummy Italian wine that I paired with this meal.

Click on the link in my bio to check out the recipe.  Make sure you let me know if you decide to either try the pasta or just the wine!

#cookingincleveland #winenot #ItalianWine #PastaPlease #CleFoodBlogger #delightfuldinner #foodblog #drunknoodles
  • Want a sneak peek of tomorrow’s recipe post?  It’s too good not to share!  The recipe will go live at 5 am and the link will be posed in my bio.

#drunknoodles #CookingInCleveland #SneakPeek #SundayDinner #homemadeitalian #CleFoodBlog #FoodBlogger #recipetesting #deliciousdinner
  • Starting our #whole30 a week from tomorrow and trying to plan out some more plant focused recipes in the meantime.  This BBQ chicken salad was full of flavor and healthy crunchy vegetables.  Thinking of sharing the recipe soon...can you call a salad a recipe?
  • Last night was epic!  Thanks to @altonbrown for putting on such an amazing show!! #cookingincleveland  #altonbrownlive #cleveland  #clevelandblogger #CLEfoodblog

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