Friday, October 20, 2017

Roasted Red Pepper and Tomato Soup

Ah, Fall. I have such mixed feelings about the change of seasons.  Let's see... I really don't like that the days are getting shorter and cooler.  And I am not happy about the rainy days we are having right now either, even if we really need the rain after the unusually hot and dry Summer we enjoyed!  On the other hand, I do love that some of my very favorite things to eat are more readily available and more reasonably price with the onset of the Fall harvest.

One of these favorite things is red peppers!  And when they are on sale at my local market, I buy a huge bagful and always roast some almost immediately. I love them sliced up on salads, and in omelets, on burgers, and especially in home made soups.  Today I am sharing a quick and easy way to put together a lovely one... Roasted Red Pepper and Tomato Soup.

It is just a matter of roasting the peppers and then pureeing them with a can of diced tomatoes.  If you are not sure how to do this, I have included a link to a little tutorial about it in the first recipe instrucion (which also has another delicious soup recipe).  It is so easy... just takes a bit of time.  You can season  your soup with basil and oregano, or leave plain and just add some salt and pepper. As is, it is vegan but if you don't care about that, you can  make it a little fancier and even company-worthy with the addition of a sprinkle of grated parmesan cheese.  It is truly delicious!

You might enjoy this soup as a first course at dinner, or as your main course at lunch. I have even slurped a bowlful as an afternoon snack.    Yes, the best part about Fall is definitely homemade soup!

Roasted Red Pepper and Tomato Soup by @WeCanBegin2Feed

Roasted Red Pepper and Tomato Soup
Makes 4 servings, approximately 1 cup each


  • 3 red peppers
  • 1 28-ounce can (798 ml) diced tomatoes
  • salt and pepper to taste
  • dashed of basil and oregano (optional)
  1. Roast red peppers and allow to cool before removing seeds and skin.
  2. Place the peppers in a large bowl along with the tomatoes.
  3. Puree the veggies with immersion blender and pour into to saucean to heat.
  4. Warm soup to desired temperature over MEDIUM heat on stovetop.
  5. Remove to serving bowls and season.  Garnish as desired.
  6. Leftover soup may be stored in refrigerator for a couple of days or frozen.
1 serving, without garnish
WW SP = 0 (vegetables are 0 SP foods so nothing to count here)
Calories 70
Saturated Fat 0g
Carbohydrates 14.1g
Fibre 3.6g
Sugars 5.1g
Protein 2.6g

Red Peppers on baking sheet
I always make a few extra, for omelets, burgers, salads...  yum!

After seeding and removing the skin.

Season with salt and pepper, and a bit of dried basil and oregano if you like them.

A bit of shredded parmesan cheese adds a lot of flavor and only a few calories.

Are you a fan of roasted red peppers, too?  What is your favorite way to enjoy them?

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