This brightly flavored soup is quick to make, and is one I fall back on when I need something that is both sophisticated flavor-wise and filling enough to turn a sandwich or a slice of vegetable tart into a top notch meal. It reheats well, so it makes a real bright spot in an otherwise mundane work lunch.
Now you could make this in early summer with the first peppers and tomatoes, and I have, and it's delicious. This mid-Winter soup is strictly off the shelf, and out of the crisper drawer. I always have small cans of plain organic tomato sauce in the pantry, as well as a few small jars of roasted red peppers. A drained 12 oz. jar of peppers is perfect. Don't leave out the orange; it really boosts the flavors of both the peppers and the tomato.
|Easy Roasted Red Pepper & Tomato Soup with Orange|
Easy Roasted Red Pepper & Tomato Soup with Orange
1 cup jarred roasted red pepper, rinsed, seeded and rough chopped
1 cup plain tomato sauce
1 small onion, roughly chopped
1 small leafy celery stalk, chopped small
1 smallish carrot, chopped or sliced thinly
1/2 tsp. dried basil
1 cup chicken or vegetable stock
zest of 1 orange
juice of 1 orange
1 tsp. sugar or granular erythritol
salt and pepper
Crème fraîche or plain Greek Yogurt as garnish, optional
1. Place everything through the sugar in a medium saucepan, bring to a simmer, cover and let cook until the celery and carrot are tender, about 15 -20 minutes.
2. Puree with either an immersion blender, or carefully puree in a regular blender. Taste for seasoning and add salt and / or pepper as needed.
3. Serve hot, dolloped with creme fraiche or yogurt.