Tomato Soup with Roasted Red Peppers and Herbs

Sometimes, super easy recipes are what people need and want.  This recipe will take you ten minutes to prepare, and will yield enough for leftovers.  Just like any tomato soup there is room for change, you can adjust the flavors to your palette.  For this recipe, there is more spice added to make each spoonful explode with flavor in your mouth.  Who wants a big bowl of Tomato Soup with Roasted Red Peppers and Herbs?

After trying the tomato soup with roasted red peppers at Trader Joe’s, I was inspired to create my own recipe.  Since I need a low sodium diet, the Trader Joe’s version was actually not too high in sodium.  However, making your own soup puts you in control of the sodium content completely.  Adding the roasted red peppers and herbs will give more flavor to this soup, and then you will only need minimal salt added.

We finally had our one serious snow/ice storm here in North Carolina.  The picture above shows our tiny amount of snow in the background.  Since I’m from Michigan, where it’s holy cats cold and full of snow, I love when we get our one snow/ice storm, because I actually miss snow (crazy, I know!) So, let’s warm everyone up in the Mid-West and East coast with this warm, cozy soup.

Here are a few other soup recipes to enjoy: Mesquite Smoked Chicken Tortilla Soup, Butternut Squash, Sausage, and Vegetable Soup, Cozy Tortellini Soup, Cozy Lemon Chicken Soup with Herbes de Provence.

Tomato Soup with Roasted Red Peppers and Herbs

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Terra Baltosiewich

Serves: 4-6

Ingredients

• 2 (28 oz can) peeled plum tomatoes
• 1 (28 oz can) tomato sauce
• 1 (6 oz can) tomato paste
• 2 (16 oz jars) roasted red pepper strips
• 3 Tbsp red chile paste
• 1 Tbsp Italian herb paste
• 1 Tbsp garlic paste
• 1 Tbsp onion powder
• Salt & Pepper to taste

Instructions

1. First, puree tomatoes and red peppers in food processor, or with a immersion hand blender in the large soup pot.
2. In large stock pot, add tomatoes and roasted red peppers, and with immersion hand blender puree the ingredients.
3. Add red chile paste, Italian herb paste, garlic paste, onion powder, salt and pepper. Mix well.
4. Let cook together for about 10 minutes, then enjoy!

Notes

I added Greek yogurt when serving the soup, to give a little creaminess to the recipe.

For fun I added rice to the soup, and it was hearty and delicious.

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