Hellooooooooo soup! Roasted pepper and tomato soup is always my favorite. If I see it, I must have it. And when my go-to place stopped carrying it, I decided to make my own. Because no one tells me when I’m done with soup!
Ingredients:
1 28oz Can Tuttorosso Crushed Tomatoes
2 Roasted Peppers, chopped
½ small yellow onion, diced
1 Can white beans, drained and rinsed
¼ C. Palm Sugar
2 C. broth, chicken (vegetable works too)
1 tbsp. minced garlic
1 tbsp. poultry seasoning
S&P, to taste
EVOO – I have no idea exactly how much I used, but it was a drizzle
Bonus – ¼ C. shredded smoked Gouda – totally optional, but highly recommended
Start by sautéing the onions. Place in soup pot with a little EVOO and cook on medium until soft and fragrant. Turn heat to medium-low. Add everything else except the Gouda, olive oil, and salt and pepper. Drizzle some olive oil all over – but don’t go crazy. You want the flavor, not oily soup. Let it marinate and get all sorts of good. When warm throughout, use an immersion blender and get it smooth. Taste test here – is it too acidic? Add a little more palm sugar. Salt and pepper to taste here too. P.S. I giggle every time I use my immersion blender and it makes a fart noise because: adulting. Then finally, turn to low and stir in that smokey Gouda goodness. Like I said, not necessary, but highly recommended, so do it.
NOW for the quinoa kale pesto topping… You know how sometimes you have soup and you’re like, eh, not enough. Adding a scoop of this on top makes it more filling, plus you get the protein boost of the quinoa. YAS. I had leftover quinoa and my kale pesto in the fridge. Combine. Done. Genius.
Not to toot my own horn, but this soup was dang good. I shared it with friends it was so good, though I wish I hadn’t. I wish I had hoarded it for myself. I should’ve Soup Nazi’ed all over this. Christie, that soup on IG looked good! Any to share? NO BECKY, SOUP FOR YOU! And I would’ve thrown a wooden spoon that I keep in my back pocket at them. Boop!
