Roasted Red Pepper and Tomato Soup with Basil Cream

March 7, 2012 | By andrea | Filed in: Quick Cooking, Recipes, Soup/Stew.

This is one of my favorite homemade tomato soup recipes. The roasted red peppers, tomatoes and fresh basil are a natural combination. Plus, it’s super easy to make and is great with grilled cheese or panini sandwiches. Yum!

After the soup has simmered, puree it in batches in a blender. Blender Tip: If the soup is hot, only add enough to fill 1/3 of the blender. Place a kitchen towel over the blender lid and hold the lid down firmly while blending. If you’re not holding the lid down firmly — and I mean firmly — molten soup will squirt out the top of the blender and spray you and your kitchen. I know because this has happened to me (not fun!). 

After pureeing the soup, I like to add about 1 cup of drained diced tomatoes just to add a little texture to the soup. It’s delicious without the diced tomatoes, though, so don’t feel like you have to add that extra step. You can also do a Mexi version of the soup by substituting cilantro for the basil in both the soup and the sour cream topping. To make the soup vegetarian, use vegetable broth instead of chicken broth. Enjoy!

Serve with Smoked Ham, Cheddar & Pear Panini or Grilled Cheddar, Tomato & Bacon Sandwiches.

Roasted Red Pepper and Tomato Soup with Basil Cream
-recipe from Country Living Magazine

This tomato and roasted red pepper soup infused with fresh basil is refreshing and ready in only 30 minutes!

For soup:
3 cloves (small) garlic, chopped
1 small onion, chopped
2 tablespoons olive oil
1 cans (15-ounce) crushed tomatoes
1 jars (12-ounce) marinated roasted red peppers, drained and chopped
2 cups chicken broth
1/2 cups packed fresh basil
1 tablespoons balsamic vinegar
2 teaspoons sugar

For Basil Cream:
1/4 cups sour cream
1/4 cups heavy cream
1/4 cups chopped fresh basil
1/2 teaspoons salt
1/2 teaspoons freshly ground pepper

Sauté garlic and onion with olive oil in large pot over medium heat for 6 minutes. Add tomatoes, red peppers, and chicken broth. Cook for 15 minutes.

Add fresh basil, balsamic vinegar, and sugar and puree in a blender or food processor.

For basil cream, stir sour cream and heavy cream together with chopped basil and salt and freshly ground pepper. Serve soup with dollop of basil cream and chopped basil.

I’m linked to: Gooseberry Patch Recipe Round-Up , Delicious Dishes, Foodie Friday

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One comment on “Roasted Red Pepper and Tomato Soup with Basil Cream

  1. Bree says:

    Looks so fresh!