Tomato soup has been requested a lot this week. Charles can’t seem to get enough of it! I guess it’s easy to understand. Tomato soup is tangy and creamy and creates that comforting buzz after being consumed.
Soup is all about the simmering, so it’s a great option when you’re trying to catch up on DVR’d episodes of Agents of Shield and Sleepy Hollow. Minimal prep and occasionally stirring, along with a final go through a food processor is all that is required of this tasty tomato formulation. Serve it with a gooey grilled cheese sandwich, and you’ve got a comfort food staple of a meal. To drink, pair this fare with a Dry Creek Valley Zinfandel, preferably from one of the Wilson Artisan Wineries.
Roasted Red Bell Pepper and Tomato Soup
2 Tablespoons extra virgin olive oil
1 cipollini onion, chopped
5 cloves of garlic, chopped
salt and pepper to taste
1/4 teaspoon dried sage
1/2 teaspoon dried basil
2 tablespoons tomato paste
1 (28 ounce) can of fire-roasted tomatoes
1 (16 ounce) jar of roasted red bell peppers, drained and chopped
3 1/2 cups chicken broth
1/2 cup Greek yogurt
Heat olive oil in a soup pot over medium heat. Add onions and cook until tender. Add garlic and cook until fragrant. Add salt, pepper, and herbs. Stir. Add tomato paste and cook for one minute more.
Toss in tomatoes, peppers, and broth and simmer on low heat for an hour. The longer the soup simmers, the more the flavors mingle, so it’s fine if it simmers for longer. Taste and adjust seasonings as needed.
Remove from heat and blend in a food processor. I blended the soup twice, in small stages so everything became as smooth as possible. Add yogurt to the final blending so it doesn’t curdle.
Return soup to heat just long enough to get the soup hot again — and to give your grilled cheese sandwiches time to cook — about five minutes.