These past few days here in Utah have been so cold. This past weekend was super cold, gray and dreary. It took all we had not to hop in our car and drive to California to get out of the rain. Instead..we stuck it out and spent our Saturday at four different sporting events. Three of which were soccer games played in the pouring rain. The poor kids were drenched but still had smiles on their faces–you gotta love kids! Anything for a Capri Sun and a Twinkie after the game 😉 A warm cup of homemade hot chocolate  also helped everyone feel better when we got home;) On days that are cold and gray however, the only silver lining is the fact I can sneak one more soup meal into our menu planner without my husband throwing too big of a fit. He is definitely a meat and potato kind of man if he had his way, but when you pull warm Red Lobster Biscuits out of the oven and you dip them in this creamy, roasted tomato soup..he is one happy man! Hope this soup warms your soul like it did ours 😉

roasted red bell pepper soup, roasted tomato soup, creamy basil soup, fresh basil, red lobster biscuits
Roasted Red Pepper and Tomato Soup
Ingredients
  1. 4-5 large red bell peppers, stem and seeds removed and cut in half to roast
  2. 1 large onion, diced
  3. 6 garlic cloves, minced
  4. 2 Tbls. olive oil
  5. 2 Tbls. rice vinegar
  6. 1 Tbls. Sriracha
  7. 4-5 cups chicken stock
  8. 1 cup heavy whipping cream
  9. 4 cups prepared spaghetti sauce (or you can use canned tomatoes and just season with extra basil and Italian seasoning)
  10. 1 tsp. red pepper flakes
  11. Salt and pepper to taste
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Instructions
  1. Turn an oven to broil setting. Cut the bell peppers in half, remove the seeds and set the peppers aside. To broil the peppers, place them on a sheet of tinfoil that is placed on a cookie sheet. Flatten the peppers with your hand so the skins will all evenly broil and cook. Broil for about 6-10 minutes on high broil, watching them closely. When the peppers are all charred and mostly black or dark brown, remove them from the oven. Wrap up the peppers in the tinfoil to trap in all the moisture. After a few minutes, remove the skins from the peppers, and discard all the tinfoil and skin. Set the roasted peppers aside. Dice the onions into small pieces. Add the onions, olive oil and the garlic to the soup pot. Saute until the onions are soft and tender. Add the roasted peppers, vinegar and Sriracha. Continue to saute for a minute and then add the chicken stock, whipping cream, spaghetti sauce (or canned tomatoes), red pepper flakes, salt and pepper. Let the soup simmer for 3-5 minutes. Puree all of the soup together until completely smooth with a hand wand/blender or place cups at a time in a food processor (be careful with the hot soup mixture). Once the soup is smooth, you can top with fresh basil and a swirl of extra cream (optional) to serve.
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