Roasted Tomato and Red Pepper Soup

So the hubby and I were recently on our second trip to New Orleans. We had such a great time last year that we just had to go back for our vacation this year. When we went the first time, we hadn’t yet started our journey to getting fit and eating healthier, so the food was just enjoyed and we came home and continued on with our lives.

Well, this time was different. We have been eating so well, so clean, that when we were there, our bodies weren’t used to the heavy and rich foods of New Orleans. Don’t get me wrong; the food was still delicious! And we ate and drank plenty, but now that we are back, we have to get back on track.  We decided to try a sort of “soup cleanse.” I know there are official programs you can follow, but I just went to Sprouts and stocked up on a ton of veggies. The idea is to put my Vitamix to use and blend up some yummy soups to get all our veggies in. We will definitely be eating our colors!!

So I’ve made homemade tomato soup before but I have to say, this one is WAY better! No offense to Tiffani Thiessen. Making tomato soup is actually really easy and when you read the side of a soup can and realize that you can barely pronounce the ingredients on it, you just may become a DIY tomato soup person as well.

Roasted Tomato and Red Pepper Soup

3 pounds roma tomatoes (that was about 12 for me), cut in half lengthwise
2 medium red bell peppers, cut into quarters lengthwise
4 sprigs fresh thyme

1/2 yellow onion, diced
3 cloves garlic, minced
Handful of fresh basil, torn
1 teaspoon honey
Extra Virgin Olive Oil
Salt and Pepper

Preheat the oven to 400 degrees.

Line a baking sheet with parchment paper. Place the tomatoes and bell peppers cut side up in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Place 4 sprigs of fresh thyme on top. Roast in the oven for 1 hour.


Meanwhile, in a skillet over medium heat, add some olive oil and saute your onions and garlic until soft. Add a pinch of salt while sauteeing. Set aside.

When the tomatoes are done, discard the thyme stems. At this poing you can easily remove the skin of the tomatoes. Let them cool just a bit so you don’t burn yourself. I flipped them over with some tongs and just grabbed the loose skin with the tongs and it will pull right off.  You can also leave the skin on, but I like the smoother texture I get with the skin off.

Add the onion/garlic mixture, the torn basil, and the honey* to the blender. Then add the bell pepper, and peeled tomatoes. The tomatoes will let out a lot of juice, so make sure that gets in the blender as well. Mine gave off so much juice, I didn’t even have to use any stock, broth, or water.


Blend everything until smooth.  If it’s too thick, you can add more liquid. Mine was perfect as-is. Using a high power blender like a Vitamix will produce a very creamy texture without having to actually use any milk or cream, which is great!

*Quick note: this can be made vegan if you agave syrup instead of honey.


We ate ours as-is, but feel free to add any toppings you like or even serve it with grilled cheese, which is one of the greatest food combos of ALL TIME.


I wasn’t sure how this was going to turn out, but I gotta say, I loved it! The taste was just phenomenal. My husband was more or less speechless. Hopefully the rest of our “soup cleanse” recipes are just as successful!

 

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