Roasted Red Pepper Tomato Soup

This roasted red pepper tomato soup is our family favorite and filled with some great veggies.
Let me know if you make it!
This soup is Gluten free, dairy free (if desired), soy free, corn free,, sugar free and preservative free.

For the grilled cheese bread check out my swaps page for my favorite brands.

Red Pepper Roasted Tomato Soup

This tomato soup is pretty simple to whip together for a fast warm veggie filled dinner.

5 from 1 vote

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Ingredients

  

• 2-3 red peppers each pepper divided into about 6 slices, stem and insides removed. You can leave a few seeds.
• ½ a large onion  chopped small
• ¼ cup butter or coconut oil
• 2 celery ribs chopped small
• 2 medium carrots  chopped small
• 2-3 garlic cloves minced
• 1 quart jar of bottled tomatoes  homemade if possible
• ⅓ cup broth homemade if possible
• 1 TBSP dried nettle leaf optional
• ½ TBSP dried red clover leaf optional
• dried or fresh basil to taste start with 2 tsp then add 1 tsp at a time after until desired taste
• ¼ cup whole cream or coconut cream

Instructions

 

• Prepare all veggies by cutting them if you have not already.
• Preheat oven to 400℉. Line a baking sheet with parchment paper (unbleached paper if possible).
• Place the pepper slices on prepared baking sheet and place on the middle rack in the preheated oven. Check peppers about every 8 minutes, baking them until they are soft and lightly brown on the edges. Work on next step as peppers are baking.
• Add butter and onion to a large pot. Cook until onion is translucent then add celery and carrots and garlic. Continue cooking and stirring until soft then remove from unit to cool.
• When peppers and pot of veggies are done allow them to cool until no longer hot but still warm. Add peppers, veggies, broth, tomatoes and herbs to the blender. Blend until creamy (I use a VitaMix, the best way to blend creamy soups).
• Pour blended mixture back into pot and bring to a low simmer. Allow to cook for about 10 minutes then stir in the cream. Top with fresh basil, parmesan and serve with grilled cheese if desired.
• Thank God for each and every day.