Roasted Tomato And Red Pepper Soup

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Roasted Tomato and Red Pepper Soup Recipe

In honor of today being February 1st and “Go Red For Women” month which shines the spotlight on woman’s heart health, I have a wonderfully easy, tasty, healthy and RED soup for you.  I know you’ll love its zippy taste and the delicious depth of flavor this hearty soup provides.

This soup weighs in at around 180 calories per serving (1 1/2 cups), so not only is it good for your heart, it’s good for your waistline too 🙂

6 servings

2 cans, (28 ounces) whole peeled tomatoes
salt and pepper
2 tablespoons extra virgin olive oil
1/2 medium red onion, minced
3-4 cloves garlic, minced
1/4 teaspoon, red pepper flakes (or to taste)
1 jar (12 ounces) roasted red peppers
2 bay leaves
1 1/2 teaspoon dried basil
1 teaspoon dried oregano
2 cups low sodium chicken broth
1 tablespoon brown sugar
1/4 cup Greek yogurt
2 tablespoons brandy
additional salt and pepper
olive oil for garnish
2 tablespoons Parmesan cheese for garnish

-Preheat oven to 425 degrees.
-On a parchment lined baking sheet, use a slotted spoon to place the tomatoes (without their juice) in a single layer on the baking sheet. Reserve the tomatoes juice for later.
-Salt and pepper the tomatoes liberally.
-Roast in the oven for approximately 30 minutes.
-Remove the tomatoes and allow to cool slightly.
-In a large stock pot, heat the olive oil over medium heat and add the onion, garlic and red pepper flakes.
-Saute for a few minutes and then add the roasted tomatoes.
-Use a potato masher to break up the tomatoes (being careful not to splatter yourself).
-Add in the jar of roasted red peppers, bay leaves, basil and oregano.
-Add in the reserved tomato liquid.
-Add the chicken stock and brown sugar. Stir well to combine.
-Reduce the heat to low and simmer for at least 1/2 hour.
-Remove the bay leaves.
-Allow the soup to cool. Using a ladle and working in batches, add the soup to a blender and puree until you’ve reached your desired consistency (we like ours with a little extra texture so I didn’t blend for too long)
*NOTE – You can also use an immersion blender (stick blender) to puree your soup.
-Add the pureed soup back into the stock pot and return it to a low simmer.
-Add in the brandy and the Greek yogurt and stir well to combine.
-If needed, season with additional salt and pepper
-Ladle the soup into bowls and garnish with a drizzle of olive oil and some Parmesan cheese.

My husband went CRAZY for this soup and honestly, he wasn’t all that thrilled when I told him what was for dinner (LOVE when that happens)!

I served it with a nice salad and some really tasty low-calorie focaccia muffins (recipe to follow shortly) which was the perfect accompaniment for this “heart”y, healthy winter meal.

Happy February Gang! Let’s keep our hearts healthy because we women have a lot of lovin’ to do 🙂

Until we eat again,

One Comment

  1. Great soup, in winter I can't get enough. This soup sounds amazing!

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