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Roasted Red Pepper and Tomato Soup

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Grilled cheese sandwiches paired with tomato soup seem to be childhood staples in America, but I never had a grilled cheese sandwich until I was a teen, and never with tomato soup until much later.  I remember when I went to babysit my neighbor’s little boy she asked me to make him a grilled cheese sandwich and I meekly asked her how to do it.  She was dumbfounded, needless to say.  That was my first grilled cheese experience, at sixteen, but after that I started making them at home.

No one gave me the memo that tomato soup pairs perfectly with them until a few years later, but I ignored it since I’ve never liked condensed tomato soup.  That is until I discovered Pacific Natural Foods’ Roasted Red Pepper and Tomato Soup.  That’s when I started serving the classic combo of grilled cheese and tomato soup.  I loved that stuff!

This homemade version is thicker and a little tangier, perhaps because I used jarred red peppers and yogurt rather than roasting them myself and adding heavy cream or milk, but it is just as delicious with the benefit of a homemade taste.  Add more or less sugar to your tastes, and if you decide to use peppers you roasted yourself, please let me know how that turns out–that’s how I’m going to try it next!

Roasted Red Pepper and Tomato Soup

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1 jar (12 oz) roasted red peppers in brine, drained
1 can (14.5 oz) fire roasted diced tomatoes
1 tablespoon olive oil
1 can (28 oz) tomato puree/crushed tomatoes
1 cup low-sodium and fat-free chicken broth
3 tablespoons sugar, or to taste
½ teaspoon salt
¼ teaspoon pepper
½ cup plain, nonfat Greek yogurt
Croutons, for serving

Combine drained peppers and diced tomatoes in a blender. Puree until smooth. Alternatively, you can place them in your pot and use an immersion blender to puree until as smooth as you like. I left some little chunks in mine because I like a little texture. Heat oil in a large soup pot over medium heat, or just add it to the pot if your puree is already in it. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat just to simmering, about 8 minutes. Remove from heat and whisk in yogurt. Return to stove and heat through. Ladle soup into bowls; top each with a few croutons.

Makes 6 servings.  Per serving:  139 calories; 2.5 g fat; 24 g carbohydrate; 2 g fiber; 3.5 g protein.  (Calories calculated with 4 croutons per serving)

Recipe source: adapted from Family Circle, February 2011.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

14 responses »

  1. I love how you lightened it up with the yogurt. Cheers to a beautiful red soup!

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  2. Love roasted red peppers. It’s never occurred to me to add them to tomato soup, though. I’ve usually paired them with sweet potatoes in soups.

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  3. I don’t love canned tomato soup, either, but homemade versions are another story! This sounds delicious :)

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  4. I could get behind the tanginess, especially to counteract the rich gooey-ness of the cheese in the grilled cheese. Mmmm!

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  5. Yours looks delicious Veronica! Too funny you didn’t know how to make a grilled cheese – I think Hannah’s been making them since the age of 6! I’ve stopped by to pick up your frosting recipe – I am finally going to use the bouquet I won from you for our V-day celebration that we are having on Saturday night, since Tony will be in the hospital on the 14th. :(

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  6. Mmm, love homemade tomato soup and yours looks great! I love how thick it is and the roasted red peppers sound like a delicious addition!

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  7. I love tomato soup and grilled cheese sandwiches!!!! I also love that soup you talked about. I buy it in bulk at Costco…looks like I’m going to have to make this recipe instead!

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  8. I am actually really craving grilled cheese now! I never liked tomato soup growing up, but love it now.

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  9. It’s 10:30 in the morning and this looks soooo good! Grilled cheese and tomato soup work for breakfast right?! ;)

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  10. I love Pacific Food’s soups, but I bet this homemade version is even better! I’ve been really into homemade soups this winter, and I need to try this one.

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  11. The color on this soup looks amazing! I bet it taste amazing too ;)

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  12. Pingback: Oatmeal Sandwich Bread « Recipe Rhapsody

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