Roasted Red Pepper and Tomato Basil Soup

This week I had a friend crash her bicycle and break her pretty face.  Not Good. Wear a helmet people, and a fullface one if you are riding lift service.  Anyhow, my sister and I wanted to make her some soups, as chewing will be difficult.  These soups were frozen in family size servings and can quickly be reheated for easy dinners.  We made a Green Chile Enchilada Soup (more on that one later) and my fall favorite: Roasted Red Pepper and Tomato Basil Soup.

One of my favorite revelations for making soups is this Better Than Bouillon Chicken Base.  It can be added to hot water and makes organic chicken stock in a couple of minutes.  It is also in available veggie and beef.  It is a fraction of the cost of regular chicken stock and has less sodium.  Healthier, less expensive, convenient and tastes great?  I know, sounds too good to be true.  Try it.  You wont be disappointed. You can find it in the spice aisle at Costco, although they don't carry the veggie base yet.

I recently came across a recipe for Clean Eating Vegetable Stock Powder.  I love love love love it. Check out my post about it.

Roasted Red Pepper and Tomato Basil Soup

Ingredients:
 6 Cups or 2 Pints Cherry Tomatoes
 2 Red Bell Peppers
 1 Teaspoon Salt
 1 Teaspoon CrackedPepper
 4 Cloves Garlic Minced
 2 Tablespoons Olive Oil
 1 Tablespoon Butter (can sub for Olive Oil if desired)
 1 Cup Chopped Onion
 2 14.5 Oz Cans Diced Tomatoes
 1 Teaspoon Dry Basil or a 1/4 cup Fresh Basil
 1 Teaspoon Italian Seasoning(optional)
 1 Cup Milk
4 Cups of Chicken or Veggie Stock OR
4 Cups of Water mixed with Better Than Bouillon Chicken or Veggie Base

Step 1:     Preheat Oven to 400 Degrees

Step 2:     Wash tomatoes and peppers.  Cut stems off of peppers and clean out the seeds.  Cut peppers into quarters.  Do not cut the tomatoes.

Step 3:     Place tomatoes and peppers in a large bowl and drizzle 2 tablespoons of olive oil over the top, then sprinkle with 1 teaspoon salt, 1 teaspoon of cracked pepper, and 2 of your minced cloves of garlic.
Use your (clean) hands to coat all of the peppers and tomatoes in oil. Add a little olive oil if they are not all coated.

Step 4:     Place in a single layer on a metal baking sheet with edges (jelly roll pan). You want to save the juices that seep out while roasting.  Roast for 30-40 Minutes.  They are ready when the tomatoes have shriveled up some and have little brown spots.

Step 5:     While the tomatoes are roasting make your chicken stock with Better Than Bouillon , or veggie stock with Clean Eating Vegetable Stock Powder.   I like to blend it in my blender to make sure it is fully dissolved. You can mix by hand too. Set aside.

Step 6:     In a large pot, over medium heat, melt butter then add 1 cup of chopped onions and remaining 2 cloves of garlic. Saute until onions are soft and fragrant, about 5 minutes. You can sub olive oil for the butter here, but I think the butter gives the onions a rich flavor.

Step 7:     Add 2 Cans of diced tomatoes, 1 teaspoon italian seasoning and your prepared chicken or veggie stock.  If you are using dry basil rather than fresh add that now as well.  Bring to a low simmer.

Step 8:     Once the tomatoes and peppers have finished roasting add them and all remaining liquid in the roasting pan to your pot simmering on the stove.  Allow to simmer for 30-40 minutes more.

Simmering before blending 

Step 9:     Transfer soup to a blender, and add fresh basil now. Blend until smooth.  You can try using an immersion blender. I do not have one, so I'm not sure if it will blend as smoothly as I prefer, but either should work.

Step 10:    Transfer soup back into the pot and add one cup of milk.  Do not allow to boil after adding milk/cream. This step is entirely optional. The soup is delicious with or without it.  I have added whipping cream, whole milk or omitted entirely. It really depends on the level of creaminess you desire.

Enjoy with your favorite grilled cheese sandwich.

I forgot to take a picture of the final product.  My family devours this soup. I hope you enjoy!

To Freeze: Transfer cooled soup to a gallon size freezer bag, press out air the best you can, and freeze flat.  To Serve: reheat over medium heat until it reaches desired serving temperature, do not allow to boil.