Beat the chill this week with our super fast and super tasty recipe for tomato and red pepper soup!
by Lindsay Evans
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Soup by it's very definition warms the heart and soothes the soul. And boy, are we ever gonna need it this week with temps dipping down below -20 here in Toronto. Yikes!
So, to beat the chill, and keep us warm and cozy, we're making this quick and easy roasted tomato and red pepper soup. Craving some comfort food to go along with that mug of soup? Check out our 7 inspiring ways to stuff your grilled cheese here. Mmmmm, now we're in heaven.
3 lbs ripe plum tomatoes, halved lengthwise
2 large red peppers, chopped
2 tbsp olive oil, divided
Sea salt and cracked black pepper
1 vidalia onion, finely chopped
1 tbsp freshly chopped thyme leaves
1 cup crushed or pureed tomatoes
4 cups vegetable stock
1/2 cup basil leaves, washed and dried
1/2 cup creme fraiche
1/2 cup freshly chopped parsley
Preheat oven to 400 F. Combine tomato halves and red peppers in a large bowl. Drizzle with 1 tbsp olive oil, sea salt and pepper and toss to coat well. Turn out onto a large parchment-lined baking sheet. Roast in oven for 45 minutes to an hour, or until veggies are tender and starting to caramelize.
In a large stock pot over medium high heat, saute onion in remaining tbsp of olive oil for 5 to 7 minutes, until softened. Add crushed tomatoes, stock, basil and your tomatoes and red peppers. Bring to a boil and let simmer for about 40 minutes.
Let cool slightly then transfer (in batches if necessary) to a blender and puree until smooth. Return to pot, taste and adjust seasonings. Ladle into soup bowls and serve with creme fraiche and freshly chopped parsley.