If you do a Google search for Tomato and Roasted Red Pepper Soup, there’s roughly hinty-billion results. I have no clue where the inspiration for my recipe came from; if I remember correctly it’s the direct result of a ‘I’m going to make tomato soup IF IT KILLS ME’ kitchen session.
I have tried many, many tomato soup recipes in the past in an attempt to get away from buying the condensed stuff. This version is the only one I’ve ever liked. It’s kept simple – carrot, onion, and the red peppers help sweeten the tomatoes, and sour cream stirred in at the end makes it smooth and creamy. I actually like it plain, without the sour cream – the tomato flavor is strong and bright. My husband, however, feels like he’s eating a bowl of spaghetti sauce, so I add the sour cream for him. Sacrifices, man.
And if we’re honest, tomato soup is just a vehicle for grilled cheese, so don’t forget to make those too. With strange, chemical-laden white bread, preferably.