Slow Roasted Tomato and Roasted Red Pepper Soup

I don’t like the cold, but I do like warming up with a steaming bowl of homemade soup. A few of my favorites arebutternut squash, black bean, and tortellini vegetable. I recently created a new favorite though, Slow Roasted Tomato and Roasted Red Pepper Soup. It is the perfect “warm you up” recipe. Gabyposted a hearty chicken chili recipe today that will also keep you warm this winter.

Over the summer when the tomatoes were flourishing I made a large pan of slow roasted tomatoesand put some of them in the freezer. I knew they would come in handy later on. The slow roasted tomatoes were the base of my soup, along with onion, garlic, and fresh basil. To stick with the roasted theme, I also added a roasted red pepper.

I used my immersion blender to puree the soup. I just stuck my “magic wand” into my big soup pot and blended until the smooth was nice and smooth. I love my kitchen toys:)

This soup is full of flavor and will warm you up in an instant. Josh enjoyed his with a grilled cheese sandwich. Give it a try on a chilly day and don’t forget to try Gaby’s chili too! I want to thank FriendsEAT.com for listing Two Peas and Their Pod as one of the top 25 foodie blogs! I am honored to be listed with such fabulous food bloggers. Click here to view the top 25!

Have a great weekend everyone!


Slow Roasted Tomato and Roasted Red Pepper Soup

1 T olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
Dash of red pepper flakes
Slow roasted tomatoes-about 1 cup
Roasted red pepper-1 pepper (you can use store bought if you wish)
2 cans diced tomatoes, I used low sodium
1 can vegetable broth, I used low sodium
1/2 cup fresh basil, chopped
Salt and pepper to taste
Fresh basil and parmesan cheese-for serving

*If you need instructions for slow roasting tomatoes, click here.An easy way to roast a pepper-cut the pepper in half, remove the seeds. Turn the oven on high broil. Broil the peppers until they are black. Put the peppers in a brown paper bag so they can steam, for about 20 minutes. Peel the pepper and use. *

1. Heat olive oil in a large soup pot. Add in the onion and cook until tender.
2. Stir in the garlic and red pepper flakes. Cook for a couple of minutes.
3. Add the slow roasted tomatoes and roasted red pepper. Cook for 5 minutes.
4. Stir in the diced tomatoes and vegetable broth. Add the fresh basil and salt and pepper to taste. Cook for 15-20 minutes.
5. Puree the soup with an immersion blender. If you don’t have one you can use a regular blender or food processor. Just transfer the soup to the kitchen gadget of your choice. Puree until smooth.
6. Serve hot. I like to add fresh basil and parmesan right before serving.

If you like this soup, you might also like:
Hearty Tomato Soup from Two Peas and Their Pod
Homemade Tomato Soup from Local Lemons
Tomato and Cilantro Soup from Kalyn’s Kitchen
Cream of Tomato Soupfrom Taste and Tell