There’s nothing better than a really EASY soup that you can throw together with just a few, simple ingredients.
Seriously – that’s just the best feeling. Right?
I’m a soup addict – I love making soup. And I love coming up with new soups we can try as a family. Soups are pretty important in our house – they get taken to work for leftovers the next day (their second life!) and then if I think they are going to be really good soups, they go in canning jars in the freezer on a special “soup shelf” where they join in a rotation with other soup varieties.
This Roasted Red Pepper & Tomato Soup is the result of having a rather empty drawer in my fridge the day before I had to pick up my produce at the farm.
We have a weekly CSA, and I head to the farm to pick up my veggies on Wednesdays. So this particular day was Tuesday – and I had 3 red bell peppers, and 2 tomatoes, a little garlic, half an onion, and that was about it. Yikes!
In my prior life, I would have said “Oh no! We must go to the store!” But in my current situation, I’m not in any way, shape, or form willing to go to any store with any of my 5 kids. That’s just too much work. 😉
I would encourage you to use organic produce if at all possible for this soup – as red bell peppers and tomatoes can be some of the most contaminated produce items.
- 3 red bell peppers
- 1/2 white onion
- 3 cloves garlic
- 2 tomatoes
- 4 C. vegetable broth
- 1 1/2 tsp Kosher Salt
- Optional: Thyme (for garnish)
- Turn your oven on roast and set the temperature to 475 degrees F.
- Place the peppers, garlic, onion and tomatoes on a rimmed baking sheet, and pop in the oven on the top rack for 5-10 minutes until nicely roasted. You may have to open mid-way through and flip them over on their other side.
- Once they are roasted nicely, remove from the oven, and place the baking tray on the counter.
- Grab your blender, and pour in 4 C. of vegetable broth.
- Remove the skin from the pepper, and garlic, and place the peppers, tomatoes, onion, and garlic in the blender with the broth.
- Blend until well mixed - add salt (more or less, to taste).
- Pour into bowls, and serve with crusted french bread to dip.
- Refrigerate leftovers & eat within 4 days. Or opt to freeze for later.