I was craving tomato soup with grilled cheese today but I wanted something vegetarian and more interesting than your basic tomato soup. In a flash, I came up with this Tomato and Red Pepper soup based on what I had in my pantry and refrigerator. Nolan and I have been eating it for lunch for the past 2 days and it has been a hit! Just think Tomato and Red Pepper Soup made in the time it takes to heat up a can of store bought soup, but oh so much better.
Servings: 6-8
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS:
- 1 -28oz can of plum tomatoes
- 1 red bell pepper, chopped
- ½ chipotle chili in adobo (found on the Mexican Food Aisle in a can) (can be omitted, if you don’t like spice)
- 1 tbsp olive oil plus more good olive oil for drizzling
- 1 small yellow onion, chopped
- 24 oz Vegetable of Chicken Stock
- salt and pepper to taste
DIRECTIONS:
- In a large sauce pan, on high heat, add oil. When hot add onion and sauté until softened. Add tomatoes, red bell pepper, chipotle chili and stock. Season with salt and pepper, taste. Simmer on medium-low for 10 minutes.
- Take off heat and with a hand blender puree until completely smooth.
- Drizzle with good olive oil and serve with grilled cheese or alone.
© 2012, A Family that Eats Together. All recipes and posts are property of A Family that Eats Together and are provided for other’s to enjoy. All rights reserved.
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