RED PEPPER TOMATO SOUP

INGREDIENTS

• 6 tablespoons olive oil, divided

• 1 small onion, chopped

• 4 cloves garlic, minced

• 2 red bell peppers, diced

• 2 cups of broth, DIVIDED (vegetable or chicken)

• 1 can crushed tomatoes, 28 oz (I almost always use Contadina)

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon grated fresh ginger (ginger powder is just fine)

• 1 teaspoon turmeric

• 1 teaspoon black pepper

• 1 to 1½ teaspoons kosher salt, plus more to taste

INSTRUCTIONS

1. Sauté the aromatics
   Set a heavy pot over medium heat and pour in 3 tablespoons of olive oil. Add the chopped onion and garlic, cooking 2–3 minutes until fragrant, stirring so they don’t stick.

2. Cook the peppers & spices
   Add the diced red bell peppers along with the remaining 3 tablespoons of olive oil. Sprinkle in the salt, pepper, onion powder, garlic powder, turmeric, and ginger. Stir well so the peppers are coated and let them cook 10–12 minutes until softened and lightly caramelized.

3. Build the base
   Pour in 1 cup of broth, scraping up the browned bits at the bottom. Lower the heat and let it gently bubble for 5–7 minutes so the spices and aromatics meld.

4. Simmer the soup
   Add the remaining 1 cup of broth and the crushed tomatoes. Bring the heat back to medium and simmer uncovered 15–20 minutes, stirring occasionally, until the flavors come together.

5. Blend & finish
   Use an immersion blender to puree the soup right in the pot, or carefully blend in batches until smooth. Simmer 3–5 minutes more, taste, and adjust seasoning.

   NOTES FROM MY TABLE

• Fresh herbs (parsley, cilantro, or basil)

• A swirl of coconut milk, plain yogurt, and/or olive oil - My favorite is plain yogurt and olive oil, always

• Chili flakes for gentle heatThe divided broth step is what gives this soup body and depth, and blending in batches keeps it silky without making a mess.

• I love adding a little cheese and avocado also.

• Perfect to pair this with our homemade artisian bread!