I have been decimated by not one but two sicknesses this year. considering how we are only in the second week of the year, this is not a good sign. Maybe it’s the weather, maybe it’s that I live in NYC where too many people crowd onto the train each day, or maybe I just need some good ‘ol soup to keep the colds away. I made a Dutch Oven Roasted Red Pepper and Tomato Soup the other night and it was delicious! Hopefully my cold will take notice and soon stop affecting me!
I prefer using a dutch oven to make soup because it’s a one stop shop. If you need to sautée vegetables or brown meat, the base is wide enough that you can do it in the same pot (and it’s a bonus to do this too because you’ll keep all of the flavor!). It also heats evenly and holds heat well. I find that when I use other types of pots to make soup, there will always be a scorched area somewhere on the bottom where it was too hot on a spot. A good dutch oven will never have that issue.
I lucked into getting a Le Creuset dutch oven, which some consider the best brand. I’m not too picky. I LOVE my Le Creuset but I’ve also had some great experiences with Cuisinart and Lodge, which are often much cheaper but still of great quality. Either way, a dutch oven is an investment piece and you’ll find that once you have it, you’ll never stop using it (BTW i’m not being paid to say this or am trying to drive affiliate sales, I just really REALLY love them).
What makes this tomato soup so good is the roasted red peppers. They give it a well rounded flavor, a sweetness and a bit of char to the soup. While it may not be a tomato soup purist’s idea of an ideal soup, it it for me. Try it once, I dare you! Because once you do there’s no turning back 😉
What’s your favorite soup? Have any good cold remedies? Let me know in the comments section below!
Dutch Oven Roasted Red Pepper and Tomato Soup
- 2 Tbsp Olive Oil
- 3 Cloves Garlic Minced
- 1 Onion Chopped
- 1 Carrot Chopped
- 2 Tbsp Tomato Paste
- 14.5 Oz Canned Crushed Tomatoes
- 12 Oz Roasted Red Peppers chopped
- 3 Cups Reduced Sodium Chicken Stock
- 1 Tbsp Sugar
- 1 Tsp Oregano
- 1/2 Cup Fresh Basil Chopped
- 1 Cup Cream
- Begin by heating oil in the dutch oven over medium-high heat. Add garlic, onion and carrot. Cook until carrot has softened and onion is translucent.
- Stir in tomato paste. Cook for 1 minute before adding in the crushed tomatoes.
- Stir in the roasted red peppers. Then stir in chicken stock.
- Season with sugar, oregano and basil and season to taste with salt and pepper.
- Bring to a simmer, cover and let cook for 20 minutes, stirring occasionally.
- Puree soup with an immersion blender (a regular blender is fine, just be careful handling the hot soup!). Stir in cream and serve with a garnish of basil on top. Enjoy!