Saturday, January 28, 2012

Roasted Red Pepper and Tomato Soup with Swirly Basil Oil

I promised another soup recipe for National Soup Month so, as a girl who tries to deliver on my promises, here it is. This soup is so thick and chunky, almost like a sauce. And topped with the basil oil...irresistible. Seriously, how could you be looking at this picture right now and not thinking "I need to make this immediately"?

Soups are fun to experiment with because you can try any combination of vegetables and it will most likely be tasty and it will definitely be healthy. I am partial to this roasted red pepper and sun dried tomato combination, though, and I highly suggest you try it!

Roasted Red Pepper and Tomato Soup with Swirly Basil Oil
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


-2 tbsp olive oil
-1 large white onion, diced
-3 cloves garlic, minced
-1 12oz jar roasted red peppers
-8 oz sun dried tomatoes, drained (if packed in oil)
-4 cups chicken or vegetable stock
-1 tsp dried thyme
-1 tsp dried oregano

For the oil - 
-1 cup loosely packed basil leaves
-1/2 cup olive oil
-1 clove garlic
-Dash of pepper


-Heat oil in a large saucepan over medium heat.
-Saute onion until soft and translucent, 3-4 minutes.
-Add the minced garlic and saute for an additional 1 minute.
-Add tomatoes, peppers, spices and stock to the pot.
-Simmer for 15 minutes, stirring occasionally.
-While soup is simmering, add basil, 1 garlic clove, and pepper to a food processor. Add 1/2 cup of olive oil slowly and mix until smooth. Set aside.
-Transfer soup to a blender and puree until smooth.
-Divide soup evenly into serving bowls.
-Drizzle basil oil over top of soup (you will probably have extra oil. This oil can be used on meat, soup, eggs, etc).