Puréed Tomato and Red Pepper Soup

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When you are in the mood for the comfort of a bowl of tomato soup, don’t reach for the can or carton. Make your own with some pantry items and a few veggies and you will be well rewarded.

MAKES: 6 Servings
PREP/COOK TIME: 1 Hour

INGREDIENTS

• 3 red bell peppers, roasted (can used jarred)

• 2 tablespoons extra virgin olive oil

• 1 medium onion, chopped

• ½ cup diced carrot

• ½ cup diced celery

•  ½ teaspoon Salt

• 5 large garlic cloves, minced

• 1 28-ounce can chopped tomatoes with juice

• ¼ cup tomato paste

• 2 sprigs fresh basil

• Pinch of cinnamon

• ½ teaspoon sugar

• 1 ½ quarts Magic Mineral Broth

• ¼ cup rice, uncooked

• Freshly ground pepper

 DIRECTIONS

1. Roast the peppers on the grill or under the broiler until well charred, allow to cool in a covered bowl, then peel, seed and dice. Set aside. You can substitute car roasted bell peppers if you prefer.

2. Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 5 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.

3. Add the diced roasted peppers, the Magic Mineral Broth, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.

4. Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with slivered basil.

   Adapted from a recipe from Martha Rose Shulman.