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Healthy Roasted Pepper and Tomato Soup

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“This recipe is adapted from a one I found in Jane Pettigrew's "Souped Up." We enjoyed our soup with grilled cheese sandwiches, but I'm sure you could eat two or three servings of this and have a filling lunch.”
READY IN:
50mins
SERVES:
11
YIELD:
11 1/2-cup servings
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Chop the onions and peppers. Heat the oil in a large saucepan over medium-high heat; add the onions and peppers. Cover the saucepan and sweat the vegetables for 15-20 minutes. You want the veggies to soften but not brown.
  2. Add the garlic and cook until fragrant (about two minutes). Add the chopped tomatoes, 2 TBSP of chopped, canned tomatoes, red pepper flakes, thyme, and flour. Continuously stir the mixture for two minutes.
  3. Add the broth and heat to a boil, stirring frequently. Season the soup to taste; cover and simmer for 15-20 minutes.
  4. Remove the soup from heat and let it cool slightly. You do not want to put extremely hot soup into your processor. Puree the mixture - in batches - in a food processor until you reach your desired consistency.

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