Roasted pepper and tomato soup.

I’m leaving for Tennessee next week! Just six days after news broke that a nurse now diagnosed with Ebola flew into and out of Cleveland…yay. In all seriousness though, the chance of anyone picking up Ebola from the airport is slim to none, and Slim left town.

Regardless of the health risk, my impending travel means I’ve got to clear out the perishables. For me that usually means making a big batch of something and eating it in the several days leading up to departure.

After making this I really wished I would have stolen borrowed my parents’ immersion blender last time I visited. I have a mini food processor, which did the trick, but an immersion blender is so much easier to clean. My laziness abounds in most areas of my life.

Roasted pepper and tomato soup, makes about 6 (?) cups


bell pepper, seeded and roughly chopped

4-6 jalapenos, seeded and roughly chopped

onion, peeled and roughly chopped

2 Tbs. olive oil

salt and pepper

2 cups chicken/veggie stock

28 oz can whole, peeled San Marzano tomatoes

1/4 tomato can water (to rinse out the tomato left in can)


Preheat oven to 375*F. Spread bell pepper, jalapenos and onion in a baking dish (I use a jellyroll pan or a 9×13. Something to catch the juices.) Toss the veggies in the oil, salt and pepper. Roast until tender and slightly browned, 30-35 minutes.


While the veggies roast, combine tomatoes, water and stock in a  pot. Bring to a simmer/low boil and break up the tomatoes a bit with a spoon. When the roasting veggies are done let them cool a bit, say about 10 minutes. Now the easier option is to just transfer the roasted veg and all the collected juices straight into the pot and blend it smooth with an immersion blender.


Failing that, work in small batches–because hot things expand (lesson learned the hard way)–and puree the roasted veg in a food processor until reaches the desired consistency. I like mine a little lumpy but not chewy, if that makes any sense.

If you’re really behind in technology, use a potato masher.

Season to taste with, really, anything you want from your spice cabinet. I used a little oregano, cumin and coriander. Plus additional salt and pepper. Add 1/2 tsp sugar if the tomato taste is flat. The sugar helps balance the acidity of the tomatoes, especially tinned ones. Serve with cheesy toasted bread or just bread. Make this vegetarian/vegan by swapping the chicken stock for vegetable stock or water.




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