Fire Roasted Pepper and Tomato Soup

by agirlandhermutt on October 5, 2011

As a kid I hated tomatoes. I didn’t like those raw messy slices and I didn’t like them chunky in things. I could handle things like pasta sauce and pizza sauce, but that was about it.

Then when I was in my early 20s I was at a weight watchers meeting (a different story for a different day!) I noticed that women were chowing down on little grape tomatoes like they were tic-tacs. I thought what the heck and gave it a try. I was pleasantly surprised to find how much I enjoy that little suckers.

Now in my 30s I enjoy most tomatoes and have even grown a few of my own. I’m still not a fan of plain ol’ slices of tomato on my sandwich (makes the bread/wrap to mushy) and big chunks of hot tomato are icky. Fortunately, I’ve discovered things like gazpacho and fancy tomato soups to keep my tomato tooth satisfied through all of the seasons.

This super simple soup is just what I needed to welcome the  cooler weather in Boston and get that fun tomato kick in that I have come to love so much. Plus, I got to use that jar of roasted red peppers from Trader Joe’s that I have been dying to use!

Fire Roasted Red Pepper and Tomato Soup (Serves 4)

In the mix:
-1 medium carrot, chopped
-3 garlic cloves, minced
-1 tsp olive oil
-1 tbsp mix of rosemary & thyme (or whatever herbs you have on hand!)
-1 jar Trader Joes Fire Roasted Red Peppers, chopped
-1 can Del Monte Diced Tomatoes w/ Zesty Mild Green Chilies
-1 cup veggie broth
-3 oz. Chobani 0% Plain (about half of the small container)
-1 tsp sugar
-S&P to taste

Directions:
*In a large pot, heat oil over medium heat. Add in garlic and carrots. Let cook for about 5 minutes until carrots soften.

*Add in herbs and cook for another minute.

*Add in tomatoes, red peppers, and veggie broth. Season with salt and pepper. Bring to a boil and then cover to let simmer for about 30 minutes.

*Once done cooking, stir in yogurt and sugar.

*Blend tomato and pepper mix in blender or food processor until smooth. Makes 4 one cup servings.

I like my soup with a little texture so I didn’t make it totally smooth. The greek yogurt gives this soup that creamy texture and a touch of zing in the taste.

 I dished out 1 cup servings into freezable containers to freeze and then use for lunch the whole week. Easy peasy!

Oh, and a touch of gorgonzola, feta or blue cheese on the top is DIVINE.

 

Are you a soup person? What is your favorite kind of soup?

{ 2 comments… read them below or add one }

Beth @ Beth's Journey October 5, 2011 at 1:38 pm

I love soup! This looks delicious.

Reply

mindy @ just a one girl revolution. October 5, 2011 at 2:38 pm

YUM! Can’t wait to make this for myself, looks delish!

Reply

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