Smoky Tomato and Bell Pepper Soup
with garlic bread

Name: Smoky Tomato and Bell Pepper Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Carrots, medium, chopped; 1/2 jar Roasted red peppers (16 oz / 454 g), rinsed, drained and chopped; 1/2 Onions, red, chopped; 1 Tbsp Oil, olive; 1 Tbsp Butter; 1/2 tsp Paprika, smoked; 1 tsp Vinegar, red or white wine; 2 cans Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 cup Stock, any type; 1/2 cup Yogurt, Greek or plain; 2 tsp Parsley, fresh, chopped; 2 cloves Garlic, crushed; 2 Tbsp Butter; 2 Tbsp Cheese, parmesan (opt), grated; 1/2 loaf Baguette or ciabatta

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

For a twist on classic tomato soup, smoked paprika and roasted red peppers give this version a smoky rich flavor. Garlic bread on the side makes this a fast, comforting weeknight choice.

Ingredients

Metric

Servings:

Smoky Tomato and Bell Pepper Soup:

Carrots, medium - 1 , chopped
Roasted red peppers (16 oz / 454 g) - 1/2 jar , rinsed, drained and chopped
Onions, red - 1/2 , chopped
Oil, olive - 1 Tbsp
Butter - 1 Tbsp
Paprika, smoked - 1/2 tsp
Vinegar, red or white wine - 1 tsp
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 2 cans
Stock, any type - 1 cup
Yogurt, Greek or plain - 1/2 cup

Garlic Bread:

Parsley, fresh - 2 tsp , chopped
Garlic - 2 cloves , crushed
Butter - 2 Tbsp
Cheese, parmesan (opt) - 2 Tbsp , grated
Baguette or ciabatta - 1/2 loaf

Prep

Carrots / Roasted red peppers / Onions - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
Prep garlic bread - Chop parsley. Mash garlic with butter, parmesan, and parsley. Slice bread open lengthwise, and spread on garlic butter.

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Make

Heat oven to 375F / 191C degrees.
Heat a Dutch oven over medium heat. Add olive oil and butter. When butter melts, add carrots and onions and saute until onions soften, 4 to 5 minutes. Add paprika and vinegar and saute until fragrant, ~1 minute. Add roasted red peppers, tomatoes (including liquid) and stock. Bring to a simmer and allow to simmer for 10 minutes to let the flavors come together.
While soup simmers, place bread onto a sheet pan and bake for 10 to 12 minutes, until bread is golden.
Puree soup until smooth with an immersion blender (like in this video) or transfer to a standing blender in batches. (Using a standing blender will yield a more smooth, creamy soup.) Season to taste with salt and pepper.
Serve soup with a spoonful of yogurt on top of each bowl and with garlic bread on the side. Enjoy!

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