One pot Roasted Pepper & Tomato Soup

Okay so don’t hate on me but Tomato soup is overrated. The only way I have it is jazzing it up with roasted peppers with this recipe! Honestly this is the only way you’ll get me to have tomato soup, well this and gazpacho soup but that’s for a later time. This is a one pot soup recipe that is perfect for the winter months. The slow cooking of the tomatoes with the celery and peppers enhances the flavor so much! This soup is so good and if you’re not a tomato soup lover this is your sign to try this! Make a grilled cheese with it and it’ll be a cold day dinner for the kings!
Happy Cooking!

Servings: 6-8 servings

Prep Time: 15 mins

Cooking Time: 1 -1.5 hours

Total Time: 1.5 hours

Ingredients: 

• 1 tbsp olive oil

• 1 tbsp butter 

• 10 cloves garlic

• 1 inch ginger grated

• 1/2 cup chopped red pepper

• 2/3 cup chopped celery 

• 1/2 Cup chopped white onions/shallots

• 10 oz grape tomatoes 

• 1 lb crushed tomatoes 

• 1-2 tsp salt 

• 1/2 tsp pepper

• 1/2 tsp sugar 

• 1/2 tsp cumin powder

• 1/4 tsp ajwain/nutmeg powder 

• 1-2 tsp red chili flakes 

• 2 tbsp chopped rosemary 

• 2 tbsp chopped chives 

• 1 tbsp balsamic vinegar 

• 2.5-3.5 cup veg stock (depends on the consistency and thickness you like)

• 1/4 -1/2 cup heavy/light cream (depending on how creamy you like it)

Directions: 

1. Put a heavy bottom pan on medium heat.

2. Add olive oil and butter in the pan.

3. Add chopped garlic and cook for 4-5 mins till it starts to get fragrant.

4. Add chopped celery, ginger and red peppers. Cook for 2-3 mins till it softens.

5. Add chopped onions and cook it for 5-6 mins till the onions start to brown.

6. Once the onions are browning, add the grape tomatoes and cook for 5-6 mins till they start to break down.

7. Add salt, pepper, sugar, chili flakes, cumin powder, ajwain/nutmeg powder and cook it for 4-5 mins.

8. Add chopped chives, rosemary and crushed tomatoes and mix well. Cook it for 5-10 mins.

9. Add vegetable broth, balsamic vinegar and mix well.

10. Reduce the temperature to low and cover the lid. Let it cook for 30-40 mins giving a stir in between.

11. Once the tomatoes are well cooked, use an immersion blender and blend it till smooth.

12. Add cream and blend. The soup it ready.

13. I like to garnish with cream, chili flakes, a drizzle of olive oil and balsamic vinegar and a small basil leaf. Serve alongside your favorite sandwiches and breads!

Notes/Tips:

• I like the flavor of white onions or shallots in this recipe. You can use red if that’s all you have.

• Ideally use grape or cherry tomatoes. If you don’t have it use chopped Roma tomatoes.

• If you can use Crushed San Marzano tomatoes. It’s difficult to find so I mostly use regular crushed tomatoes but San marzano is the best.

• Use fresh herbs for the best flavor.

• Use the amount of vegetable broth and cream as per your taste and consistency.

• If you don’t have an immersion blender, let it cool and blend in any food processor.

• When the tomatoes are cooking on the stove top, let it cook on low to prevent it sticking and burning. Using a heavy bottom pan like a Dutch oven pan like a Le Creuset will also prevent burns.

• You can freeze the soup for 3-4 months and thaw only as needed. Do not thaw all of it in one go.