Spicy Tomato and Red Pepper Soup
 
Prep time
Cook time
Total time
 
Easy homemade tomato soup with a spicy twist.
Author:
Serves: 7 cups
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 ¼ cups chopped onion (or Kim uses one (12 oz.) bag frozen chopped onions)
  • 2-3 garlic cloves, finely minced (or equivalent with jarred minced ready-to-use garlic)
  • 1 can (28 oz.) crushed tomatoes, undrained
  • 1 jar (16 oz.) roasted red bell peppers, drained
  • 3 – 4 tablespoons tomato paste
  • 1 to 1 ¾ cups vegetable broth (roughly 1 can)
  • 2 teaspoons dried Italian seasoning
  • 1 – 2 teaspoons dried basil
  • ¼ teaspoon crushed red pepper
  • ¼ - ½ teaspoon ground black pepper
  • ¾ teaspoon salt
  • 1 tablespoon packed brown sugar
  • ¾ to 1 cup whole milk (or half & half)
  • Garnishes: croutons, shredded Parmesan cheese
Instructions
  1. In a large stock pot or 5 quart Dutch oven, heat olive oil over medium heat. Add onions and cook until onions are soft, about 5 minutes. Stir in garlic and heat 1 minute. Add crushed tomatoes, red peppers, tomato paste and vegetable broth, stirring well. Stir in Italian seasoning, basil, red and black peppers and bring to a boil. Lower heat to simmer and cook 5 minutes. Turn off heat and stir/whisk in milk or half & half. Blend with immersion blender (or food processor in batches.) Reheat a couple minutes if necessary after blending. Serve hot with garnishes if desired. Refrigerate leftovers in tightly covered container and enjoy within four days. Makes about 4 to 6 servings.
Recipe by at https://kimgaleaz.com/2022/02/around-the-clock-with-canned-tomatoes/