Tomato Red Pepper Soup

Tomato soup with a grilled cheese is my favorite rainy day meal. I like to add some extra veggies to my tomato soup which give it a thicker, creamier texture. I recently made this for my Aunt Dody who is 93 years old, and she declared it the best tomato soup she has ever had. Also, I considered this one of the highest compliments considering the amount of soup she has had in her time!  Top with a dollop of crème fraiche for extra creaminess and a grilled cheese on the side is encouraged.

Tomato Red Pepper Soup

Ingredients

2 tablespoons olive oil

1 tablespoon butter

1 teaspoon salt

One medium white/yellow onion diced

1 red bell pepper diced

1 cup baby carrots chopped

2 cloves garlic chopped

2 14 oz cans whole peeled tomatoes

Two tablespoons tomato paste 

2 cups vegetable broth

1 bay leaf

1 teaspoon sugar

Salt and pepper to season

Crème fraiche or cream for garnish (optional)

Recipe

Heat olive oil and butter in large Dutch oven over medium high heat. Add in onion, red pepper, carrots, and salt. Stir until onions are translucent, about 5 minutes. Add in garlic and stir to combine. Add in the tomatoes, tomato paste, broth, and bay leaf. Bring to a boil, then simmer 15 minutes.

Remove the bay leaf and discard. Carefully transfer the soup to a blender to purée. Make sure you hold the lid on while blending since the liquid is hot. Return the soup to the pan and add the sugar. Season with salt and pepper. Serve with a dollop of crème fraiche or splash of cream if desired.

Serves 4-6

If you enjoy this soup recipe, I recommend giving these soup recipes a try:

• Potato Leek Soup
• Butternut Squash Soup

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