Last week while in my recipes think tank, better known as my bed, while trying to fall a sleep I was thinking of what kind of soup could I make for lunch the next day. This soup needed to be one that my vegetarian husband could eat and that I would enjoy too. This was not an easy task as there are not a lot soups that I enjoy that don’t contain meat, poultry or seafood!
I’ve wanted to make tomato soup for a while now. This is one of the soups I disliked, sorry HATED, the most as a little girl, but I wanted to try my own version to see if I like it now. Well, adding the roasted pepper turned out to be an excellent idea and this Tomate and Roasted Pepper Soup was born. It was absolutely delicious.
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 garlic cloves
- 4 cups canned dice tomatoes
- 1 small roasted pepper, diced
- 4 cups water
- 1 vegetable bouillon tablet
- ¼ cup chopped basil
- 1 tablespoon dried parsley
- ½ teaspoon dried oregano
- Pinch ground cumin
- Salt and pepper
- 2 tablespoons heavy cream
- Heat the olive oil in a medium pot over medium heat. Add the onion and cook for about 5 minutes or until translucent. Add the garlic and cook for 2 minutes more.
- Add the tomatoes and red pepper and cook for 5 minutes. Add the water, vegetable bouillon tablet, basil, oregano, cumin, salt and pepper. Simmer for 25 to 30 minutes over medium-low heat.
- Transfer the soup to a blender or use an immersion blender and puree until smooth. Transfer the soup back to the pot and bring to a boil. Remove from the stove and add the heavy cream. Season with salt and pepper if necessary and serve hot.