My recipe for roasted red pepper and tomato soup is great on a cool spring day and so easy to make and blend using my handy immersion blender.
Roasted Red Pepper and Tomato Soup
4 shallots, chopped
2 Tbsp butter
2 28-oz cans of crushed tomatoes
1 8-oz jar of roasted red peppers
4 cups vegetable or chicken broth
½ cup heavy cream
pinch of cayenne pepper
salt and pepper to taste
In a medium pot, sauté shallots in butter over medium heat until soft, about 5 minutes.
Add the tomatoes, roasted red peppers, and broth and simmer for 10 minutes. Add the cayenne pepper, salt, and black pepper to taste. Let cool slightly and then stir in the heavy cream. Place an immersion blender in the pot and blend to the desired consistency. Serve warm.
When this recipe seems like too much work…
My inspiration for the above soup recipe came from one of my favorite store-bought soups, Trader Joe’s Roasted Red Pepper Tomato Soup. I suggest you keep a few of these type of soups on hand when you don’t have time or feel like cooking. A low-sodium version is also available at Trader Joe’s. You can find similar boxed soups at Kroger, Paul’s, and Rainbow Blossom markets.
– Melissa Donald