I know it’s sad, but all my life I’ve never had homemade tomato soup. Yesterday it was raining so I needed to confine myself to the house. I had a little batch of tomatoes I had picked that were sitting in the kitchen ready to go bad, so I decided to try my hand at making tomato soup. Since I also had some nice peppers, I chose this recipe from the Basil website. I changed it up a little so here’s how I did it.

There’s just no way to describe how wholesome and delicious this soup was! If my tomatoes weren’t petering out already, I’d be canning jars and jars of this soup to have this winter.

Tomato Soup with Roasted Peppers

9-10 vine ripened tomatoes
1 bell pepper (red would be nice, but I used purple)
1 small hot banana pepper
6 cloves garlic
2 tablespoons olive oil
1 tablespoon butter
3 tablespoons grated onion
1-1/2 cups chicken stock
salt & pepper to taste
Cheddar cheese (optional)

Drizzle olive oil over the peppers and garlic and roast them in the oven. (I should have sliced the garlic first, and will next time).

Score the tops of the tomatoes and blanch them in boiling water for about a minute or until the skins start to shrivel. Remove with a strainer and put into a big bowl of ice water. Remove the peeling and seeds.

Melt butter in a pan, and cook the grated onion for a couple of minutes, stirring constantly. Take the roasted peppers and garlic, cut them into tiny bits and add them to the onions. Add the tomatoes and chicken stock. Cook down for 30-40 minutes.

I used my new immersion blender to completely liquify the soup. You could also use a blender.

Pour into bowl and top with grated cheese. I used cheddar but I can think of lots of kinds of cheese that would be totally delicious!

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