The other day I had a big bunch of tomatoes that were on their way out and as it would have broken my heart to throw them away I decided to try and save as many of them as I could and make some homemade tomato soup. I washed them and then trimmed all the nasty bits and threw them into the pot. As I peered into the pot it looked like a rather meagre offering so I had a bit of a think and then remembered I had a full jar of roasted red peppers! They joined the tomatoes along with a few other ingredients and I ended up with a really delicious soup!
Here’s how it came together:
Tomato and Roasted Red Pepper Soup
1/4 cup of butter
1 – 1 1/2 lbs. of ripe red tomatoes cut into chunks
1 med. red onion, chopped
1 – 20 oz jar of roasted red peppers cut into chunks
salt and pepper to season
1 tsp. red wine vinegar
1/4 tsp. red pepper flakes (add as much or as little as you like)
5 – 6 cups of vegetable broth
1/2 cup of half and half
fresh basil for garnish
Melt butter in a large pot, saute onions until soft. Add tomatoes and peppers and cook until the tomatoes break down and lose their skins. Season with salt, pepper, sugar, red wine vinegar and red pepper flakes, stir to combine, add vegetable broth bring to a boil and then reduce to simmer for about 30 minutes. Turn off heat and puree with an immersion blender, strain removing all seeds and skins and return to a low heat, add cream stir and gently heat through. Serve with a garnish of chopped fresh basil.