Cousin Tina's Roasted Red Pepper & Tomato Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 40 |
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My cousin shared this wonderful recipe with me - it is very hearty and perfect for the fall weather. red peppers are in abundance and this makes the perfect meal!! Healthy and Hearty!!! Ingredients:
2 tablespoons olive oil |
1 medium spanish onion, chopped |
1 cup baby carrots, finely minced |
2 garlic cloves, finely minced |
3 red peppers, roasted |
3 potatoes, peeled and quartered |
900 ml vegetable stock |
28 fluid ounces plum tomatoes (canned) |
salt and pepper |
Directions:
1. Roast red peppers in oven, peel skins and cut into small pieces. Set aside.
2. In a large pot, sautee onions, carrots and garlic in olive oil over med heat until soft.
3. Increase heat to med-high. Add veg stock and can of tomatoes (juice and all).
4. Add all other ingredients(peppers, potatoes, plum tomatoes, soup stock) and bring to boil, continue to cook over medium boil until potatoes break apart when pierced with fork.
5. Add salt (approx 1tsp) at some point before finishing, I like to add fresh ground pepper too. Just season to your preference. Remove from heat.
6. Put soup in blender and blend until pureed and smooth.
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