Tomato & Roasted Red Pepper Soup Recipe

by: Kate McMillan   |   3 min read

Summary:

A simple but flavorful soup in just minutes is such a must-have in your weeknight cooking arsenal! The beauty of the Vitamix is that it will heat and cook the ingredients for you, in just a matter of minutes. Adding roasted red peppers adds a beautiful smoky twist to a familiar classic.

Ingredients:

• 4 red tomatoes, cored and cut into quarters
• 1 (12 ounce) jar roasted red peppers, drained
• 3 tablespoons chopped yellow onion
• 2 tablespoons tomato paste
• 2 cloves garlic
• 4 fresh basil leaves
• 1/2 cup low-sodium chicken or vegetable broth
• ⅓ cup heavy cream, plus more to garnish, if desired
• 1 ½ teaspoons kosher salt
• ¼ cup fresh basil leaves, chopped

Directions:

1. Place all ingredients into the base of the Vitamix, cover and lock the top. Set your Vitamix to the soup setting and let the machine run for the full course.
2. Taste the soup and adjust with salt and pepper, as needed. Pour soup into bowls and garnish with basil leaves and an extra swirl of cream, if desired. Serve at once.

Notes:

This will be best when tomatoes are in season. Look for the darkest red tomatoes, preferably still on the vine.

If you can’t find great tomatoes you can make this with 1 14-ounce can of diced tomatoes. Just increase the broth to 1 cup.

Topping soups with fresh herbs is a great way to add flavor. You can use other herbs such as tarragon or parsley.

When storing soup, it is imperative that you cool the soup completely before you cover the soup. If the soup is still warm, the steam will rise to the top of the lid and drip back into the soup which will cause it to have a sour taste.

This soup can be made up to 5 days in advance and stored in the refrigerator.

This soup freezes beautifully for up to 3 months. Remember that food expands when it freezes, so leave a little bit of room at the top of the container.

We don’t have to tell you that this soup is delicious served with a grilled cheese sandwich for dipping.