Name: Rustic Red Pepper and Tomato Soup
Ingredients: 2 tablespoon butter; 2 medium red bell peppers, chopped; 1/2 white onion, diced; 1 small shallot, diced; 3 clove garlic, chopped; 1 cup dry red wine; 2 tablespoon tomato paste; 1 tablespoon fresh thyme, chopped; 1 teaspoon smoked paprika; 1 (28-ounce) can of whole peeled plum tomatoes; 2 cup low-sodium chicken broth; 1 teaspoon sugar; 1/2 tablespoon kosher salt; 1/2 teaspoon fresh ground pepper; 1/3 cup heavy cream; 1/3 cup fresh basil, chopped

Rustic Red Pepper and Tomato Soup

By: RecipeLion.com Test Kitchen

2 Comments

Rustic Red Pepper and Tomato Soup

By: RecipeLion.com Test Kitchen

If you're looking for a new recipe for tomato soup, we've got just the recipe! We promise that this recipe for Rustic Red Pepper and Tomato Soup will be the best tomato soup recipe that you will ever make. The tomatoes and red peppers give this soup its signature red color. Fresh basil stirred in at the end adds a fresh pop of green. To make this recipe vegetarian, simply substitute the chicken broth for vegetable broth and adjust spices as needed. This delicious tomato soup is hearty and perfect for a chilly fall or winter day.

Ingredients

2 tablespoons butter
2 medium red bell peppers, chopped
1/2 white onion, diced
1 small shallot, diced
3 cloves garlic, chopped
1 cup dry red wine
2 tablespoons tomato paste
1 tablespoon fresh thyme, chopped
1 teaspoon smoked paprika
1 (28-ounce) can of whole peeled plum tomatoes
2 cups low-sodium chicken broth
1 teaspoon sugar
1/2 tablespoon kosher salt
1/2 teaspoon fresh ground pepper
1/3 cup heavy cream
1/3 cup fresh basil, chopped

Enjoy your favorite restaurant soups at home with this collection of

Instructions

In a large soup pot, sauté the peppers, onions, and shallots in butter over medium-high heat until soft and slightly golden. Add the garlic and stir until fragrant. Deglaze the pot with red wine. Add the tomato paste, thyme, and paprika. Stir well.
Add the can of tomatoes (with juices), chicken broth, sugar, salt, and pepper.
With a large spoon or a potato masher, “smash” the tomatoes into chunks. Bring the soup to a boil and then reduce the heat to medium-low and simmer for 15 minutes.
Remove from the heat and stir in the cream and fresh basil. Taste and adjust seasoning if needed.

Notes

This was fantastic served with homemade croutons. To make: Rub French bread with garlic and top with white cheddar cheese, then broil until cheese is melted and starting to brown.