Roasted Red Pepper & Tomato Soup
Serves: 4 bowls
  • 1 onion, diced
  • 2 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1½ tablespoons flour
  • 2 large or 3 medium red bell peppers, roasted and roughly chopped - tutorial here(You can also use a 12 oz jar of roasted red peppers, in a pinch)
  • 3 cups milk
  • 2 cups water
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 1 tablespoon chicken base, or 3 chicken bouillon cubes
  • 1 tablespoon tomato paste*
  • 2 teaspoons of sugar
  • salt and pepper, to taste
  • cream for serving, if desired
  1. In a medium to large sized sauce-pan, saute onion in olive oil and cook until translucent and soft. Add garlic and cook another minute, or until fragrant. Add butter and allow to melt. Add flour and stir until well combined. Stir in chicken base and tomato paste. Add tomatoes, roasted peppers, milk, water and sugar and bring soup to a simmer. Simmer 5- 10 minutes. Use a stick blender and puree until smooth. If using a regular blender, transfer and blend in batches. Season with salt and pepper to taste. Swirl cream into individual bowls when serving.
* When we make recipes like this that only use part of a can of tomato paste, we like to freeze tablespoon scoops of the extra tomato paste on a sheet of parchment and then place into a freezer bag after they are frozen solid. It makes for easy use in future recipes like this one and helps not to waste the rest of the can.
Recipe by Or so she says... at