When the temperatures start cooling off each fall, I love to make a huge pot of this incredible soup. Take advantage of all your ripe, homegrown tomatoes each September by filling your tummy with this nutritious and delicious homemade soup. And if you can’t possibly eat it all, it freezes well too.
Roasted Red Pepper & Tomato Basil Soup
Recipe type: Soup
Cuisine: Mediterranean
Prep time:
Cook time:
Total time:
Serves: 3 servings
Ingredients
- 6-8 medium tomatoes, washed (or 28 oz can of diced or whole tomatoes)
- 2 tbsp butter
- ¼ cup onion, chopped
- 1 clove garlic, minced
- 3 stalks celery, chopped
- 2-3 roasted red peppers
- salt and pepper to taste
- ¼ cup loose basil leaves, chopped
Instructions
- Emerge whole tomatoes (with skins) into a large pot of boiling water.
- Meanwhile on stovetop, sauté onions, garlic and celery in butter until soft.
- Remove tomatoes from water when skins start to break. Skins should peel off easily now. Add tomatoes and peppers to stovetop mixture.
- Mix all ingredients (except basil) in food processor or with immersion blender until smooth.
- Serve hot, garnished with chopped basil.