Classic Tomato Soup with Pepper Relish

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There is nothing better than a hot bowl of tomato soup. On occasion, I will buy cans or cartons of tomato soup from the store and am usually disappointed with the product. While making your own can take a few more minutes, if you have the energy, it’s totally worth it.

Once you get everything into the pot, you simply let it simmer until the veggies are tender. There is very little labor necessary for this recipe. With most soup/stew recipes, feel free to get creative – add cream or fresh herbs, or incorporate a fun spice like berbere!

 

Ingredients

  • 1 14 oz can diced tomatoes
  • 1 28 oz can whole tomatoes
  • 6 Tbls butter
  • 1 onion, chopped
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 1 Tbls flour (optional, it just helps thicken the soup a bit)
  • salt, pepper, thyme, paprika to taste
  • 1/2 c tomato sauce (optional, I just happened to have some leftover that I wanted to use)
  • 3 small sweet peppers
  • olive oil and balsamic

 

  1. Melt the butter in a pan – please feel free to reduce this amount as I went a little stir crazy with the amount… although if you keep it at 6 Tbls, you won’t be disappointed
  2. Sauté the onion and carrot for 5-7 minutes. Add the garlic. Once this becomes fragrant after a few minutes, add the flour, spices, herbs, and tomatoes. Make sure to crush the whole tomatoes with your spoon. Bring so a simmer, then cover
  3. While the soup is simmering, roast some sweet peppers at 400F until charred. Once they cool, peel the skins and slice them. Dress them with a little olive oil, balsamic, salt and pepper
  4. When the soup is ready, garnish with sweet pepper relish
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