Smoky Tomato and Bell Pepper Soup
with bacon, and apple side salad

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 Apples, any tart variety, chopped; 4 strips Bacon; 2 tsp Vinegar, red or white wine; 1 tsp Maple syrup; 1 tsp Mustard, Dijon; 2 Tbsp Oil, olive; 4 oz Mixed salad greens

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. A side salad with sweet apples and crisp bacon rounds out the savory / sweet balance of the soup.

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

Bacon and Apple Side Salad:

Apples, any tart variety - 1 , chopped
Bacon - 4 strips
Vinegar, red or white wine - 2 tsp
Maple syrup - 1 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 2 Tbsp
Mixed salad greens - 4 oz

Prep

Carrots / Roasted red peppers / Onions - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
Apples - Chop apples.

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Make

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, heat a skillet over medium heat. Add bacon and cook on both sides until crisp. Transfer to a paper-towel lined plate to cool.
Whisk together vinegar, maple syrup, mustard and olive oil.
Combine salad greens with apples. Just before serving, toss with dressing and crumble bacon on top.
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 salad on the side. Enjoy!

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Smoky Tomato and Bell Pepper Soup with bacon, and apple side salad