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Roasted Red Pepper & Tomato Soup

 

7-8 Plum Tomatoes

2 roasted red bell peppers

3 tablespoons olive oil
1 small white onion, chopped
2-3 cloves of garlic, minced
2-3 tablespoons butter (optional)
salt and pepper to taste

 

Remove core from the tomatoes (inside vein and seeds). Then remove the stem, inside veins, and seeds from the bell peppers. Cut in fourths. Rub 2 tablespoons of olive oil over a baking pan and place the tomatoes and peppers on the pan, cut side down. Roast in a 425° until the skins become slightly charred looking, about 10-12 minutes. All ovens are different, so keep an eye on them so they don’t burn.

Once you remove them from the oven, place in a plastic bag (or two). Seal and let them steam for a couple of minutes. Once they are just cool enough to handle, remove the bags and peel off the skins (or what ever comes off easily.

In a medium sized pot, add a tablespoon olive oil and heat over medium heat. Toss in the onion and cook for 2-3 minutes until it begins to soften or become translucent. Toss in the garlic and cook another 1-2 minutes. Now add tomatoes and the red peppers and juices. Cook over medium low heat for 5-6 minutes until everything gets heated. Puree with an immersion blender or in a blender in batches (warning its don’t burn yourself!). Continue to cook and add the butter if you are using it (makes it creamy without the cream). Also, if the soup seems too thick, you can add a little vegetable stock to thin it out. Add salt and pepper to taste. Enjoy with a dollop of goat cheese or open face grill cheese in the oven!

About Ori Hofmekler — founder of Defense Nutrition and author of The Warrior Diet, is a nutritional and fitness expert. Follow him on Twitter, Facebook and Google+.