Confession time. I went 24 years without ever trying tomato soup; I’m not a soup fan, but we were on our honeymoon and after too much snorkeling (hard life) my husband got lockjaw. (Super random but weird things have a tendency to happen to him) So he ordered tomato soup that night, and he somehow convinced me to try it. Well, two years later I decided to give tomato soup another try.
My husband had one of his weeklong hospital stays for pancreatitis. To welcome him home I made a variety of soups for him to try. I decided to start with tomato soup and for extra flavor I roasted the tomatoes along with sweet peppers and onions. Tomatoes and peppers are excellent anti-inflammatory foods, so I’m trying to incorporate them frequently in his food.
I will also admit, mainly because my husband would rat me out if anyone asked, but I don’t always try the food I make. Though I have come a long way, I still am far cry from being a versatile eater. However, this time I actually ate the food I prepared, my husband was so surprised and proud. I even ate it the next day for lunch too; I’m definitely not a left over eater either so you know it has to be good. Unless it’s left over desserts or pizza. who doesn’t love pizza!?
Roasted pepper tomato soup is so delicious and has a depth of flavor, so it doesn’t just taste like your eating tomatoes. My little lamb found a big bright tomato in the fridge and thought she just had to have it, so I gave in and gave it her knowing she doesn’t like tomatoes. Probably the only food she doesn’t eat. So of course she took a huge bite and didn’t like it left it on the floor and then stepped on it smashing into the carpet. If we didn’t have a shampoo vacuum, I probably would have been a little angry!
Using fresh ingredients is always the key to delicious food! Just look at that bright vibrant color! Apparently my mama didn’t tell me enough to not play with my food.
Roasting the peppers, tomatoes, and onions makes all the difference and is so easy to do! worth it! Oh and you don’t want to forget my special ingredient.. a little bit of raw honey! It gives it a little sweet kiss of flavor and helps cut that strong tomato tang!
- 2 lbs tomatoes
- 1 cup of red, orange or yellow peppers
- 5 cloves of garlic
- 1/2 medium onion
- 1 teaspoon oregano
- 1/4 teaspoon paprika
- 2 tablespoons raw honey
- 2.5 cups of low sodium chicken broth
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Slice tomatoes, onions and peppers and place on baking sheet.
- Give everything a nice drizzle of olive oil.
- Bake for about 20-30 minutes. Remove from oven when everything is wilted and looks roasted. The edges of the onions may have started to turn black but that's ok.
- Place roasted tomatoes, onions, and peppers in a pot, add 2.5 cups of chicken broth, honey, paprika, oregano, and honey simmer on medium heat for 5 to 10 minutes. (This lets the flavors marry and intensify but if your short on time you can skip this step and go straight to the blender.
- Pour everything into a food processor or blender and blend till smooth. You can add more chicken broth till it gets to the desired consistency.