Roasted Red Pepper and Tomato Soup
If you can't find fresh basil in season, add the same amount of Italian flat-leaf parsley. It won’t have the same flavor, but it will add a touch of fresh, green brightness. I like to swirl pesto into the top of this soup whenever I have some on hand. As long as your jarred red peppers, tomatoes and vegetable stock have no added sugar and are Whole30 compliant, this is a fabulous meatless Monday and Whole30 dinner option.
Servings: 6 servings
- 1/4 cup extra virgin olive oil divided
- 1 yellow onion coarsely chopped
- 1 tablespoon minced garlic about 2 large or 3 small cloves
- 2 jars roasted red bell peppers drained
- 1 28- ounce can Italian plum tomatoes preferably organic
- 2 cups chicken or vegetable stock
- 2 tablespoons fresh basil chopped
- 2 tablespoons thyme leaves
- Black pepper
- Sprigs of thyme for garnish
- Basil leaves for garnish
In a large 5- or 6-quart saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add a little salt, about ¼ teaspoon, to the pan and stir. Then, add the garlic and stir for another minute, making sure the garlic doesn’t burn. Stir in the drained red peppers and tomatoes with their juices, and simmer for an additional 2 minutes. Then, add the stock and simmer for an additional 15 minutes. Stir in the herbs.
Use an immersion blender to puree the soup directly in the soup pot, being careful not to lift it up while it’s on and burn yourself with hot soup. Alternately, in batches, transfer the soup to the bowl of a food processor or high powered blender and purée. Return the soup to the saucepan to reheat and taste for salt, adding more if desired. Add ground pepper and stir to combine.
When serving, garnish with minced thyme or basil, a tiny drizzle of good quality extra virgin olive oil and a tiny sprinkling of course sea salt.