Creamy Red Pepper and Tomato Soup season is a lovely time of year. A cuppa. A bowla. A cozy mix of whateva’ for whomeva’.
Creamy Red Pepper and Tomato Soup
- 5 medium tomatoes
- 3 red bell peppers
- 6 cloves garlic
- 1 medium sweet onion, cut into quarters
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- 8 ounces cream cheese
- 1 tablespoon honey
- 6 fresh basil leaves
- 1 cup heavy cream (optional)
- 8 ounces sour cream (optional)
Preheat oven to 350°F.
Place tomatoes, peppers, onion pieces, & garlic cloves in a cast iron pan (or large oven-safe saucepan) and drizzle with olive oil, sea salt, & pepper. Roast for 20 minutes.
Remove peels from garlic cloves. Place roasted tomatoes, peppers, onion, & garlic in a blender and set aside.
Place all remaining ingredients except bacon bits in the blender with tomatoes and onions. Blend until saucy.
Pour soup back into cast iron pan (or oven-safe pan). Heat over medium heat until hot. Add sea salt & pepper to taste.
Serve with a little bit of sour cream that can be decorated on top with a pastry bag and stirred into your soup if desired… just a pretty little touch of fancy.
You know for when your toes are cold…. or wheneva’.