Easy Tomato and Roasted Red Pepper Soup
This rich and creamy roasted red pepper soup is ready in only 30 minutes and makes a perfect simple dinner for a cold night or a great first course!
Servings 6 servings
Ingredients
- 2-3 Tbsp pastured bacon grease (or butter/ghee)
- 1/2 large onion, chopped
- 1 large carrot, peeled and finely chopped
- 4 large garlic cloves, minced or pressed
- 2 Tbsp tomato paste
- 2 cans (14.5 oz each) diced tomatoes with basil and garlic
- 1 jar (13 oz) roasted sweet red peppers, drained (or can sub sun dried tomatoes in olive oil, drained)
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- Parmesan and fresh basil for garnish (optional)
Instructions
- Heat bacon grease over medium high heat, then add onion and carrot and cook till softened, stirring often.
- Add garlic and tomato paste and heat for a couple more minutes, stirring often.
- Add the diced tomatoes, roasted red peppers and dried thyme and stir to incorporate.
- Bring to a simmer, then cover and allow to cook for 15 minutes for so. Use an immersion blender to blend the mixture to your liking.
- Season with salt and pepper to taste. Remove from heat, stir in the cream, and add additional salt and pepper as needed. Garnish with Parmesan and fresh basil just before serving.
Notes
- If you don't have an immersion blender, you need one! I have this immersion blender and love it!
- This recipe is a great starter, but also hearty enough for a meatless main dish. I love it served with a big salad and crusty bread.
- For added flavor, top with crumbled bacon.
- You can replace the cream with half and half or milk for a lighter version.
- I like the balance of acid/sweet, but you can add a bit more tomato paste or a spoon of sugar if you want a touch more sweetness.
- This soup can be stored in the fridge for around 3 days.