This roasted red pepper and tomato soup is stupid easy to make, and loaded with flavor. Top with a sour cream drizzle, or leave it off for a dairy-free soup.
Author: Alison's Allspice
Recipe type: Main
Serves: 2 dinner servings, or 4 cups
Ingredients
1 medium onion, diced
1 TBS butter or olive oil
12 oz jar roasted red peppers, drained and diced
15 oz can fire roasted diced tomatoes (not drained)
2 cups vegetable broth (if low sodium, add salt)
½ tsp Italian seasoning
¼ tsp black pepper
Salt, to taste (optional)
2 garlic cloves, minced
1 TBS balsamic vinegar
2 TBS sour cream (optional)
Instructions
In a medium dutch oven or stock pan, saute onion in butter or olive oil for 10 minutes.
Add red pepper, tomatoes, broth, Italian seasoning, and black pepper. Simmer for 15-20 minutes.
Transfer soup to a blender and add garlic and balsamic. Remove the center piece of the lid and cover with a towel. Process until smooth. Taste the soup and add salt as necessary.
If using sour cream, mix it with 2 TBS soup until smooth. Divide soup among bowls and drizzle sour cream mixture over top and serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-red-pepper-and-tomato-soup/