Roasted Red Pepper and Tomato Soup

by tgiffitness on August 23, 2012

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This spring my husband decided that he was going to plant 80,000 tomato plants in our garden, despite the fact that we are just two people and neither of us are big tomato eaters.

We have tomatoes EVERYWHERE! How are we going to eat all of these tomatoes?

Answer: Tomato Sauce!

We have enough tomatoes that we will never have to buy tomato sauce again! 😀 Yay…

The only problem was that my tomato sauce didn’t taste like tomato sauce at all! Just a bowl of mushy tomatoes :(

But I was determined to make this mush work and I refused to let our entire garden of tomatoes go to waste! So with a little perseverance and some experimentation, I came up with the two best recipes I have ever made!. . . Only neither of them is a recipe for tomato sauce. . . oh well :)

Recipe #1: Roasted Red Pepper and Tomato Soup

Chopped CeleryPeeled Tomatoes




500g or approx. 8 Diced Tomatoes (Peeled and Deseeded)
3 Sweet Red Peppers (Peeled and Deseeded)
2 Stalks of Celery (Diced)
1 Carrot (Diced)
1 Onion (Diced)
1 Whole Chalet (Diced)
1- 500g Container Cottage Cheese (Drained)
2 tbs Extra Virgin Olive Oil
3 tbs Minced Garlic
1/2 tbs Honey
1.5 tsp Salt Divided
1/2 tsp Black Pepper
1 tbs Basil
1 tbs Parsley
1/2 tsp Paprika
1/4 tsp Chili Powder1/2 tsp Cayenne Pepper (optional)

Preparing the Tomatoes:

  • Wash the tomatoes, remove the stem, and slice a shallow X into the bottom of each tomato. This is will provide four corners to start peeling the skin from.
  • Place each tomato into a pot of boiling water for 30 seconds or until you start to see the skin begin to peel back
  • Remove the tomatoes and place them in a bowl of ice water. Once the have cooled, you should be able to easily remove the skin
  • To deseed the tomatoes, cut each tomato in half and use a spoon to scoop the seeds out. This can be wasteful, so do your best to retain as much of the tomato flesh as possible

Preparing the Peppers

  • There are two ways to peel the skin from a pepper.  I used a vegetable peeler in a sawing motion along the length of the pepper. This wasn’t the easiest thing to do, but I didn’t feel like starting the BBQ at the time.
  • The second way is to blacken the outside of the pepper on the BBQ and then place in a covered bowl to cool. This should keep the moisture in and allow you to rub the skin off with your hands.

Preparing the Soup

  • Saute the onions and chalets in the olive oil on medium heat for 2 minutes
  • Add 1 tsp of salt, 1/2 tsp black pepper, 1 tbs basil, 1 tbs parsley, 1/2 tsp paprika, 1/4 tsp chili powder
  • Add the chopped red peppers, carrots and celery
  • Continue cooking until all the vegetables have softened
  • Place the vegetables in the blender and  blend until smooth
  • Pour the blended vegetables into a large pot and continue to cook on low to medium heat
  • Rinse and drain the cottage cheese and blend until smooth. Depending on how strong your blender is, you may have to add some of the blended vegetables to the blender for this to work
  • Add the cottage cheese to the pot of pureed vegetables and cook for another 5 minutes
  • Stir Frequently


  • Add the rest of the salt, honey and cayenne pepper
  • Allow the soup to cool for 5 minutes before serving

And there you have it! The best soup EVER! 😀 Nailed it!


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