Tomato and Roasted Red Pepper Soup | Hortus|5, Mario Mirelez | Makes 6 servings
I’ve developed this recipe over the past year after trying many different tomato soups. It’s relatively fast and satisfying, and really hits the spot on cold winter days. I use roasted red pepper for two reasons. First it adds a bit more depth (boldness and sweetness) to the tomato flavors, and second, they don’t have skin on them. When using a fresh pepper, tiny pieces of skin remained even after it had been pureed. Save time and effort by purchasing a roasted pepper at the grocery instead of roasting your own.
1 tablespoon olive oil
1 medium-sized onion, chopped
1 large sweet red pepper, roasted, seeded and chopped
2 cloves garlic, chopped
3 cans (14.5 oz each) whole tomatoes
2 cups chicken stock
¼ cup tomato paste
1 tablespoon sugar
1 tablespoon fresh basil, chopped or ¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon black pepper
1. Heat olive oil in a large pot over medium heat. Add onion, sweet red pepper, and garlic. Cook for 5-8 minutes until softened. Add tomatoes, chicken stock, tomato paste, sugar, basil, oregano and pepper. Break up tomatoes with a spoon. Bring to a boil; reduce heat to medium-low and simmer, covered, for 30 minutes
2. Using an immersion blender, puree the soup until smooth. Alternatively, working in small batches, puree the soup in a blender or food processor until smooth. Reheat the soup gently and simmer 5 minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve with crackers, baguette, or grilled cheese sandwiches.