It's Friday So It Must Be Soup! Roasted Red Pepper Tomato Soup

So, this week I am going to feature a recipe that The Neighbours made and shared with me. I have been eating it for lunch every day and would have just made it myself if they hadn't already provided me with a big container to keep me happy all week. We are very lucky to have such awesome neighbours who are also such great friends and someone is always knocking on someone's door with a cookie to try or some sauce to give an opinion on.
Sometimes we are tempted to add more things than we need to make a delicious soup and in this case, less is more and I was really glad that there is no cream or anything else heavy to weigh it down. It's a nice, light soup that has just the right amount of red pepper to tomato and that touch of honey cuts the acidity a bit. Perfect.
 They read a few recipes and took what they liked from each and came up with this light, savoury soup:


The Neighbour's Roasted Red Pepper Tomato Soup

3 medium onions chopped

3 large cloves of garlic fine chopped

6 x  398ml fire roasted tomatoes

3 x 900ml of no fat reduced salt chicken stock

3 extra large red peppers

2 Tlbs of honey

fresh ground pepper to taste

2 tlbs of butter

1 tlb of olive oil

Roast pepper @ 400 degrees until blistered and black and place in an airtight container until cooled.  Then peel and wash away seeds. Chop roughly and set aside.

In large pot melt the butter, add the olive oil and caramelize onions and garlic until they are rich, golden brown. Add the  tomatoes to pot with onions and stir before adding the chicken stock and peppers. You can emulsify with an immersion blender or do it in a blender until smooth then pepper to taste.

This made a huge batch and all recipes they looked at stated great for freezing.

Share this post