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.

Tomato and Roasted Red Pepper Soup

3 tablespoons sweet butter
1 medium onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
Salt, pepper
3 roasted red peppers, chopped
1 (30 ounce) can whole tomatoes (or crushed, whatever blows your hair back)
2 cups low sodium chicken stock
½ cup sour cream
Melt the butter in a large soup pot over medium high heat. Add the onion, carrot, and garlic, season with salt and pepper. Cook until soft, about 6 minutes. Add the roasted peppers, tomatoes, and chicken stock. Bring soup to a boil, then knock back to a simmer. Simmer for about 15 minutes.
Remove the soup from heat and puree it with a blender or stick blender until completely smooth. Put soup back on the stove over a medium flame. Whisk in the sour cream. Heat until just simmering, taste for seasonings, and serve.