Red Pepper Tomato Soup
Ah, a classic! Especially when the tomatoes are fresh and Alberta grown.
- 4 large red peppers
- 2 Tbsp. organic butter or coconut oil
- 1 large red onion, chopped (yellow is ok)
- 2-3 garlic cloves, minced
- 4 cups vegetable stock (homemade or organic)
- 796ml can crushed tomatoes - or 8 fresh roma tomatoes
- 1 Tbsp. lemon juice
- salt to taste
- 1 tsp. ground pepper
- fresh basil for garnish
- Preheat oven to 375 degrees Fahrenheit.
- Rub whole peppers in olive oil. Place on a baking sheet and roast until skins are blackened in spots and puffed. Move to a bowl and cover with plastic wrap to steam the peels away from the flesh.
- In a large soup pot, melt butter and saute onions and garlic until soft.
- Remove cooled peppers from bowl and peel off skins. Discard stems, seeds and skin, reserving only roasted flesh. This is fun!
- Add red pepper chunks to onions and garlic. Add stock and crushed tomatoes, cover and simmer 20 minutes. Let cool for 30 minutes. Dance while you wait, have a kitchen party.
- Remove from heat to cool a bit and add lemon juice.
- Danger alert: Hot liquids in a blender can cause the top to pop and spray scalding liquid. So, in a blender or food processor, whirl 1/3 of the warm or cool (not hot) mixture at a time until smooth.
- Season with salt and pepper. Garnish with basil and croutons or crackers.