Try this to fulfill your tomato soup craving. All the flavors will make you rethink what tomato soup is all about. 

Ingredients

2 red peppers
1 paper bag, lunch bag size
2 Tablespoons olive oil
1/2 cup shallot
1 quart stewed tomatoes or 32 ounces diced canned tomatoes
3 medium garlic cloves
1/2 teaspoon sea salt
1/8 teaspoon fresh ground pepper
3 ounces goat cheese
1/4 cup fresh basil leaves

     Directions Below

 

 

 

 

Step ONE:

Turn oven on high broil

Place oven rack second from the top.

2 red peppers

1 paper bag, lunch bag size

Place red peppers on tin foil lined baking sheet. Use tongs to rotate as needed to get black on all sides. Once blackened, remove from oven and place in paper bag. Fold ends over on the paper bag to seal. Let it sit for 15 minutes. Remove peppers from bag. Skins should slide right off from the flesh. Remove seeds, slice, set aside. 

Step TWO:

2 Tablespoons olive oil

1/2 cup shallot, diced

1 quart stewed tomatoes or 32oz diced canned tomatoes

3 medium garlic cloves, crushed

1/2 teaspoon sea salt

1/8 teaspoon fresh ground pepper

Bring olive oil to medium heat, add shallot and cook for 10 minutes. Add tomatoes, garlic, salt, pepper and roasted peppers from above. Get out your immersion blender (or hand mixer*). Blend until smooth. I blend it right on the stove.

Step THREE:

3 ounces goat cheese

1/4 cup fresh basil leaves, chopped

Add goat cheese to Step TWO. Melt for about 5 minutes. Pour into bowls. Top with fresh basil and serve!

*If using hand mixer, it may not turn out as creamy.