Inspired by my trip to England in October 2015, I made a healthy take on roasted red pepper and tomato soup. Creamy and packed with flavor (without the added cream and calories), this soup will not only warm you up, but fill you up on a rainy or cold day. For a heartier version, place a ¼ cup of cooked quinoa or brown rice in the bowl and ladle soup over it. Enjoy!
*4 red bell peppers
*2 vine tomatoes
* 1 yellow or white onion, chopped
*3 cloves garlic, chopped
*1 teaspoon dried oregano
*1 teaspoon dried thyme
*1 – 14 oz. can diced or crushed tomatoes
*6 cups chicken stock or water (I find that chicken stock gives it more depth of flavor)
*Salt and pepper, to taste
Preheat oven to 230°C (450°F).
Cut the bell peppers in half lengthwise and remove seeds and membranes, and cut the tomatoes in half. Place peppers and tomatoes on a parchment paper covered baking sheet, cut-side down and roast in oven for 30 minutes or until there is a nice, even char on the peppers. Remove from oven and set aside to cool for 5 minutes.
Heat olive oil in pot over medium heat. Add onions and garlic and sauté for 2-3 minutes, until onions begin to become translucent. Add salt, pepper, oregano and thyme and sauté for another 2 minutes.
Peel the skin off of the roasted peppers and discard. Add the peppers, tomatoes and can of tomatoes to the pot and stir. Pour in chicken stock/water and bring to a boil. Cover and let simmer for 20 minutes.
Remove from heat and puree in a blender or with an emersion blender. Return to heat and let simmer uncovered for another 10 minutes.