Tomato soup and grilled cheese is on my list of top 5 comfort meals – it’s a very nostalgic meal that makes me so happy to eat. It always makes me think of when we would eat it at church camp, then in college with my roommates and now with Jesse – it’s sort of our we have nothing else in the house to eat and its cheap meal. I like tomato soup but I don’t love it, and I can usually only eat a small bowl at a time. When Jesse and I first got married we had taken a trip to the new Trader Joe’s in Boise and found a tomato & roasted red pepper soup and we instantly fell in love. Ever since then, it’s been on my list of meals to attempt to make from scratch and for this blog.
And I finally made it! Only 2-1/2 years later.
I love this combination because tomato soup can be so acidic and the roasted red pepper sweetens it up just enough to have a really nice balance of flavors. This is also a great recipe because if you don’t like red peppers or if you just aren’t in the mood for roasted peppers in the soup all you have to do is omit them, and the rest of the recipe stays the same for a great homemade tomato soup.
Start by dicing up an onion and carrots, and then mince a clove of garlic. Add all of this to a dutch oven and drizzle olive oil over. Let this mixture cook over medium heat for about 5-7 minutes or until the garlic becomes fragrant and the vegetables tender.
Add in a heaping tablespoon of tomato paste and stir to coat all the vegetables. Let this cook for another 2 minutes.
Dump in all the tomatoes, broth and water. I got this recipe from The Pioneer Woman and she uses cans of whole tomatoes in her soup, so when she says use whole tomatoes I used whole! But it doesn’t really matter since the soup will get pureed anyways, so if you don’t have whole tomatoes on hand feel free to use diced.
Bring this mixture to a boil, and then let simmer for about 20-30 minutes. After it has simmered about 10-15 minutes add in the roasted red peppers. I gave them a rough chop and then dropped them into the dutch oven to finish cooking.
Now the soup just needs to be pureed. Remove the pot from the heat and using an immersion blender, blend the mixture to the consistency you like. I didn’t want any chunks left in my soup, so I blended it as much as I could. You can also pour part of the soup into a blender or food processor if you don’t have an immersion blender.
The immersion blender didn’t give me a totally pureed soup like a really nice blender would do, but it didn’t leave any large tomato chunks either. Once it’s pureed, pour in a little heavy cream, a dash of salt and pepper and it’s done.
It’s exactly as I hoped it would be! And as much as I enjoyed it, it didn’t turn out to be Jesse’s favorite, he preferred it without the roasted pepper. I do think it would’ve been better if I could’ve created a perfectly smooth consistency, but since I don’t own a high powered blender it was the best I could make it.
Serve the tomato and roasted pepper soup with a fancy grilled cheese, which by the way is going to be the next food post I make, and enjoy together.
This recipe made quite a large batch so I am going to try and freeze about half of what is left for another day.
I hope you enjoy!
- 1/2 onion, finely diced
- 2 carrots, peeled and finely chopped
- 1 clove garlic, minced
- 1T olive oil
- 1T tomato paste, heaping
- 2 - 28oz. cans whole tomatoes
- 24oz. chicken broth or stock, or vegetable broth
- 1/2 cup water
- 12oz jar roasted red peppers, roughly chopped
- 1/3 cup heavy cream
- In a dutch oven, add onions, carrots, and garlic with olive oil and cook for about 5 minutes or until tender
- Add in tomato paste and stir to combine, cook 2 minutes
- Dump in tomatoes, with their juice, chicken broth and water.
- Bring to a boil, then cover and simmer for about 25 minutes.
- After 15 min of simmering, add in roasted red peppers.
- Puree soup until no chunks are left, add in heavy cream.
- Cook another 5 minutes and serve.
- Omit roasted red peppers if you only want a tomato soup.