Foodie Fridays: Roasted Red Pepper and Tomato Soup

As summer peaks, tomatoes are ripening on their vines and anyone lucky enough to have a green house (or a really green thumb!) might be finding that their pepper plants are getting nice and juicy right about now. Combine the two in this rich red soup for optimal health benefits and a delicious summer flavour. Served at dinner or lunch, this soup is a hit – I know my husband is looking forward to me making it once our beefy tomatoes are a nice ruby red.

Tomatoes are known to reduce the risk of cancer and contain Vitamin A and C. Red peppers help reduce cardiovascular disease, promote lung health, and protect against rheumatoid arthritis. They also contain more than the recommended daily allowance of vitamin A and C.

Roasted Red Pepper and Tomato Soup

1 tsp olive oil

1 onion, chooped

3 cloves garlic, minced

3 red bell peppers

4 large tomatoes, peeled, seeded and chopped

1 1/2 tsp dried thyme

2 tsp paprika

1/8 tsp sugar

6 cups vegetable broth

salt and pepper to taste

1 pinch cayenne pepper

2 Tbsp butter

1 1/2 Tbsp flour

Directions:

Roast peppers. Rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then the peel will come off and the core and seeds will fall out. Chop peppers. Reserve one chopped pepper and set aside.

Heat olive oil over moderate heat. Add onion, garlic and cook until tender. Stir in tomato, red pepper (except reserved), thyme, paprika and sugar. Cook over medium-low heat until all the juices have evaporated, about 25 minutes.

Stir in vegetable stock, salt and pepper and cayenne. Bring it to a boil, lower heat, cover and simmer for about 20 minutes.

Strain soup, reserving broth. Place solids into food processor or blender and process until smooth. Pour puree back  into the broth.

Melt butter and stir in the flour on low-moderate heat, cook for 1 minnute. Stirring slowly, add the soup mixture. Add reserved chopped pepper and bring to boiling. Lower and simmer again for 10 minutes.

Ladle into bowls. If desired, add a dollop of sour cream or creme fraiche and a sprinkling of parsley. Serve with bread.

Serves 6.

Related posts:

1. Foodie Fridays: Hearty Tomato Lentil Veggie Soup
2. Foodie Friday: Greek Red Lentil Soup
3. Foodie Fridays: Mexican Bean and Rice Casserole
4. Foodie Fridays: Udon Noodle Miso Soup
5. Vegetarian Mulligatawny Soup

Tags: dinner, Foodie Fridays, lunch