Creamy Tomato and Roasted Red Pepper Soup

What country do you think of first when I say “tomato”?  I said Italy first then Spain second but I can’t say why really.  I was close, sorta because Christopher Columbus (Spain) brought them over from Peru after he returned from discovering South America.  They’re like the green beans in that they grow well in many different climates and now are a world-wide fruit.  Yes, if you look at things one way, there are a good many fruits on the Dukan Diet!

I found and made this recipe off of the Food Network (love those guys!) from the Neelys – a cooking show featuring a married couple cooking together and travelling around the US.  Naturally, I made some adjustments in order for it to be Dukan Worthy but this is a hands-down keeper.  New recipes get voted on by my husband and I as ‘keepers’, slated for a re-try if it needs some work, or tossed if the meal turns out awful.  It took one bite for this one to earn a spot in the recipe box!   Simple to make, stores well, and a nice change to getting in a serving of vegetables.  Also, soups have the distinction of aiding in weight loss by filling you up with “empty calories” – empty in the sense that, when the soup is broth or veggie based (not cream based) there aren’t many calories to a bowl.   Now, living in Florida, in June it is hot outside.  The LAST thing I probably should be making right now is a hot soup.  We however, wanted a something new and there it is.

Messy Ingredients:

  • 1 Tbs olive oil (I used 1/2)
  • 1 large Vidalia or yellow onion – chopped
  • 1 chopped carrot
  • 4-5 cloves chopped garlic (it called for 2 cloves but we like garlic)
  • Kosher salt and fresh ground pepper to taste
  • 1 Tbs tomato paste
  • 14.5 oz jar of fire-roasted diced tomatoes (I used a low-sodium garlic and basil Hunt’s variety)
  • 12 oz jar roasted red peppers, drained and chopped – or roast your own! (slice 2-3 red peppers in half, bake at 500ºF for 15 min, turn then 15 min more or until starting to charr. Let cool then peel skins)
  • 1″ fresh peeled ginger root
  • 2  1/2 cups chicken broth (low sodium)
  • 2 tsp Splenda
  • 1/2 cup coconut milk (or fat free half and half for the Dukan Diet)
  • 1/4 cup chopped fresh basil with more for garnish – can add more if you like a strong basil flavor

Messy Bits:

Heat the olive oil in a larger saucepan on medium-high.  Toss in the carrots and onion and saute about 5 minutes.  Add the garlic and saute for 2 minutes or until your house smells so good from the garlic.  Spice it up with the salt and pepper to your liking and then add the tomato paste, cooking one more minute.  Introduce the tomatoes, peppers, and chicken broth to the pan and simmer for 25 minutes.  Taste for seasoning at this point and adjust if needed, add in the Splenda. Puree the ginger separately with a little broth to make sure it is smooth. Mix in the half-and-half and basil and puree using a hand immersion blender (turns out mine is dead…) or transfer it to a regular blender to puree.  Be careful with the hot stuff!   Blend it until smooth, pour out into bowls and garnish with fresh basil.  If only grilled cheese were on the menu.  Sigh.   The recipe made us around  10 servings that we enjoyed immensely.

With minor substitutions this recipe is both Paleo Friendly or Dukan Diet Worthy, either way, enjoy!

2 thoughts on “Creamy Tomato and Roasted Red Pepper Soup

    1. Great! I’m glad you liked it – it was super easy. I’m working on another creamy vegetable-based soup tonight. If you’re game, I’ll send a portion to ya on Monday!

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