Roasted Red Pepper, Tomato and Bacon Soup #WeekdaySupper
Roasted Red Pepper, Tomato and Bacon Soup is just the soup you are looking for to cook up after a long day at work. In no time you can sit down to a warming bowl of tomato soup with swirls of roasted red pepper puree topped with crispy bacon.
I hear there is another snow storm plus possible polar vortex on it’s way this week. Winter what did we do to you to deserve this? It’s not that I dislike snow, it’s just that I prefer to be home, warm, dry and cuddling with my pug instead of commuting on the subway, walking through slush and going to work. Am I really asking too much for it to snow on a day I’m not at work?
Lucky for you, I have the perfect snow day dinner today for #WeekdaySupper. Tomato soup is the ultimate cold weather meal for me and it’s so comforting to come home to and make after a long day.
I wouldn’t be surprised if you didn’t already have some of these ingredients in your pantry already (what you don’t keep it stocked with canned tomatoes and stock?). Fine even if you don’t have the ingredients on hand, run to the store and pick everything up now. I mean it, are you really going to say no to a creamy tomato soup that’s been swirled with freshly roasted red peppers and topped with bacon? Seriously? Fine, what if we add that ooey gooey grilled cheese into the mix?
1 280z + 1 14.5oz can of fire roasted whole tomatoes, crush the whole tomatoes
3 cups low-sodium chicken stock (or use homemade)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoon fresh thyme
1/2 cup heavy cream, divided
Turn your oven on to the broiler setting and line the broiler tray with aluminum foil. Place the red peppers in the broiler and cook until the skin is shriveled and black, rotating the peppers every 5 minutes. Should take about 20 minutes total.
Remove the peppers from the broiler and place in a ziptop bag to steam.
Carefully remove the peppers from the bag after 5-10 minutes and remove the skin, plus stems and seeds from the peppers. Transfer the roasted peppers to your blender and puree with 1/4 cup heavy cream.
While the peppers are roasting, add the bacon to a dutch oven or large soup pot on medium heat and cook until crisp.
Remove the bacon with a slotted spoon to drain, reserving the fat in the pan.
Add the onion and saute for about 5 minutes or until soft and translucent, then stir in your garlic and cook for 30 seconds.
Pour in your canned tomatoes, plus juice, chicken stock and season with salt, pepper and red pepper flakes.
Bring the soup up to a simmer and then remove from the heat.
Using an immersion blender, puree the soup until completely smooth or transfer the soup to your blender (remove the red pepper puree first) and puree in batches.
Return the soup to your pot if using a blender and turn the heat back to medium.
Bring back to a simmer and stir in the remaining 1/4 cup of heavy cream plus red pepper puree and the fresh thyme.
Taste and season the soup as needed.
To serve: ladle the soup into a large bowl and top with some of the bacon bits. Pair with a hot grilled cheese sandwich to dip.