Tomatoes and red peppers are two vegetables found in abundance around Tanzania for most of the year. Because they’re grown in country and don’t have far to travel, they are picked when ripe (or close to) making them rich in flavour. I like roasted peppers to feature in my tomato soup because they add richness to an otherwise plain tomato soup.
This is a simple tomato soup with roasted red pepper, vine ripened tomatoes and garlic; nine ingredients, simple flavors and vegan optional.
• 3 cloves garlic, minced
• 1/2 large yellow onion, chopped
• 3 red peppers, roasted and peeled
• 1 Tbsp. extra virgin olive oil
• 2 15 oz. cans of chopped tomatoes
• 3-4 sun-dried tomatoes
• sea salt and black pepper
• 3-4 cups vegetable broth – depending on how strong and thick you like your soup
1 Preheat oven to 200 degrees.
2 Roast red peppers whole on a tray for 40-45 minutes, or until the skin of the pepper is black and bubbly. Remove from oven and set aside in a covered bowl until cool. Once cool the skin of the pepper will easily peel off. Discard the skin and seeds, keeping the flesh and reserving the liquid.
3 In a large pot over medium to medium-high heat, add oil and onion, sauté until onions are translucent, and then add garlic.
4 Toss in the veggie broth, sun-dried tomatoes, chopped tomatoes and the roasted red pepper including the reserved liquid. Add a pinch of salt and pepper, stir and bring to a low boil.
5 Reduce heat and simmer for 10 minutes. Use an immersion blender, food processor or blender to puree your soup (leave some whole veggies if you prefer more texture).
6 Cook for 5-10 minutes more on medium to medium-low heat and serve warm.
7 Optional garnishes: pesto, oregano, parsley, roasted red pepper flake, parmesan, basil, garlic croutons, cashew cream. Will keep in the fridge for several days.
Note: If the soup is more acidic than desired, add a teaspoon of sugar to the mix.
1 hour 5 minutes