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.

Roasted Red Pepper, Tomato and Bacon Soup from The Girl In The Little Red Kitchen

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?

Susan Palmer

Roasted Red Pepper, Tomato and Bacon Soup #WeekdaySupper

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Ingredients

6 slices thick cut bacon, cut into 1 inch pieces
2 large red bell peppers
1 medium onion, diced
3 garlic cloves, minced
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

Instructions

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.

Recipe Type: Soup

https://girlinthelittleredkitchen.com/2014/01/roasted-red-pepper-tomato-bacon-soup-weekdaysupper/

Susan Palmer - Girl In The Little Red Kitchen

Make sure you check out other great #WeekdaySupper recipes this week!

Monday : kimchi MOM – Fast and Cheesy Ramen

Tuesday : The Girl In The Little Red Kitchen – Roasted Red Pepper, Tomato and Bacon Soup

Wednesday : Foxes Love Lemons – Lentil-Mushroom Ragu

Thursday : Noshing With The Nolands – Slow Cooker Chicken Cacciatore

Friday : Basic N Delicious – Avocado Pesto Pasta

23 thoughts on “Roasted Red Pepper, Tomato and Bacon Soup #WeekdaySupper”

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Joanne January 21, 2014 at 7:08 am

I have definitely been craving tomato soup and grilled cheese lately! This weather practically begs for it!

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Renee January 21, 2014 at 7:14 am

What a great way to add more flavor and depth to tomato soup. I like the touch of cream in it too.

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Family Foodie January 21, 2014 at 8:28 am

I need this soup in my life.

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Amy Kim January 21, 2014 at 9:13 am

This soup is perfect for Polar Vortex part 2 today.

Speaking of commuting to work in snow/slush, today is my first day of work at my new job!

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Tanya January 21, 2014 at 12:10 pm

I love how this is so kid friendly too. My son would love this. Making this for lunch today 🙂

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Toni | Boulder Locavore January 21, 2014 at 1:31 pm

This is perfection! My favorite childhood soup was Tomato (Campbells, made with milk not water) but as an adult I’ve never made it. Each time I have it from scratch at a restaurant I wonder why I have not. The addition of the peppers and bacon make it beyond heavenly!

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Joelen January 21, 2014 at 1:52 pm

I could totally devour this for lunch today! I love the twist on the traditional tomato soup. Yum!

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Stefanie @ Sarcastic Cooking January 21, 2014 at 4:05 pm

I’m flippin furious and soooo over Polar Vortex and snow! Even though I hate the weather, it makes me wanna cozy up to this! Delish!

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Emily @ Life on Food January 21, 2014 at 5:56 pm

I need soup to survive most winters but especially this one. What is going on? I am in Syracuse this week and it was actually sunny today but the temps were freezing. My husband on the other hand is dealing with massive amounts of snow. Yikes! Bring on the soup!

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