Fire-Roasted Tomato and Red Pepper SoupThe recent cooler temperatures have me wanting to make soup all the time. Soup is warming and pure comfort for the soul and body. It’s also a great way to use up those not so great looking veggies or the excess. For me, I’m still working on using up those 22 pounds of fire-roasted tomatoes from the other week. Also taunting me from the fridge shelves was half a bag of carrots and a couple of roasted red peppers.

Fire-Roasted Tomato and Red Pepper SoupI’m not sure I’ve talked about my fridge very often. My fridge is always full to the brim and we’re trying to figure out how to get in the latest stuff I purchased. It’s not on purpose, I do clean it out and organize regularly. It just gets filled back up again quickly with new stuff to cook or for containers of the food that I’ve made. I always make plenty of extra food when I cook because hubby takes his lunch to work and torments his co-workers with the sights and aromas of it.

Fire-Roasted Tomato and Red Pepper SoupBut anyway, the fridge is always overflowing in our house to the point I regularly borrow my neighbor’s fridge when I’m cooking for a large event. He recently moved out and is going to rent his place out, so I don’t know what I’m going to do now when I need more room. I jokingly suggested he include it in his renter’s lease that I’m allowed to borrow the fridge when I need it. Of course I was joking but maybe not completely.

Fire-Roasted Tomato and Red Pepper SoupAnd now that I’m completely off topic, let’s get back to my wish for soup and using up some of the excess veggies out my poor overworked fridge. While pulling out the tomatoes, red peppers and carrots, I noticed the leftover loaf of Italian bread lying in the back behind the eggs and immediately thought grilled cheese sandwiches and tomato soup but I wanted something new besides regular tomato soup.

Fire-Roasted Tomato and Red Pepper SoupAfter consulting the computer, I came across a recipe for Curry Red Pepper and Tomato Soup. Curry, coconut milk, tomatoes, red peppers and ginger sounded like the perfect base to a warming tomato soup to dip my grilled cheese sandwiches into. Not to mention the recipe used wine as well, which I just happened to have a partial bottle sitting in the fridge. Yes, we’re back to my fridge.

Fire-Roasted Tomato and Red Pepper SoupA little later, hubby was impressed with the warming flavors of my Fire-Roasted Tomato and Red Pepper Soup and oozing grilled cheese sandwiches. The spicy curry and ginger came through beautifully while the cooling coconut milk kept the heat to the perfect level. Topped off with the tastes of smokey fire-roasted tomatoes and peppers, the soup is perfect for cool fall nights and cold winter days coming up.

Fire-Roasted Tomato and Red Pepper Soup

  • Time: 1 hr
  • Difficulty: easy
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adapted from Will Frolic for Food’s Curry Red Pepper and Tomato Soup Recipe

2 tbsp. olive oil

2 tbsp. vindaloo curry spice mix, recipe below

1 large carrot, peeled and chopped

1/2 large onion, chopped

2″ piece of fresh ginger, grated or minced

1 large clove garlic, chopped

2 1/3 cups fire-roasted tomatoes, chopped (leaves skins on for more smokiness)

2 large roasted red peppers, chopped (about 2 cups)

1 1/2 cups dry white wine

1 cup veggie stock or water

1 can full-fat coconut milk

2 tsp. sugar

Salt to taste

Fresh basil for garnish, if desired

Heat olive oil in a large stock pot, over medium heat.

Add vindaloo curry mix and simmer in the hot for about 30 seconds or until fragrant.

Toss in the onion and carrots, cook for 2 to 3 minutes then add garlic and ginger. Cook until onions and carrots are soft.

Pour in the wine and simmer until reduced by half before adding in the tomatoes, peppers, sugar, coconut milk, and stock or water.

Allow the ingredients to simmer for about 20 to 25 minutes. Remove from the heat and season to taste with salt.

Using a blender, food processor or immersion blender, process the soup until it is smooth and creamy.

Serve hot, topped with chopped fresh basil is desired.

*This soup will freeze well.

Vindaloo Curry Spice Mix

*I made this mixture based on details I found online about vindaloo curry and it’s flavors. It is not authentic.

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. turmeric

1/4 tsp. ground ginger

pinch ground cinnamon

pinch ground cloves

1/2 tsp. black pepper

pinch ground cardamom

1/4 tsp. cayenne pepper

1/4 tsp. hot ground mustard

1/2 tsp. chili powder

1/2 tsp. Thai red curry powder

Mix together and use for seasoning in curry dishes. Makes 2 tablespoons of mix.

Here are more comforting warm soup recipes to try:

Sea bass with Cannellini Bean Stew from Feasting at Home

Broccoli Cheese Soup from Iowa Girl Eats

Creamy Pumpkin Soup from Foxy Folksy

Irish Stew with Guinness from Ginger, Lemon and Spice

Autumn Minestrone Soup from Culinary Ginger

 

 

 

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