I have been dreaming of the roasted red pepper and tomato soup I had in Syracuse (see here).  By combining a few recipes, and swapping butter for olive oil and milk for cream, here is a “better for you” version to enjoy.

I thought the red soup in a blue and white bowl made for a pretty and cubs colored dinner to enjoy during Game 6 of the World Series.  Fly the W!

Ingredients:

• 2 Tablespoons olive oil
• 1 yellow onion
• 4 cloves garlic
• 2 Tablespoons gluten free flour
• 2 15 ounce cans crushed tomatoes
• 2 roasted red peppers or 12 oz. jar roasted red peppers (Note: Need a tutorial on roasting peppers?  See here.)
• 2 cups vegetable broth
• 3 basil leaves, chiffonade (Note:  Need a tutorial on chiffonade?  See here.)
• Freshly cracked pepper
• 1 cup whole milk

Instructions:

1. Dice the onion and mince the garlic.
2. Add the onion, garlic, and olive oil to a large soup pot. Sauté over a medium flame until the onions are soft and transparent (about 5 minutes).
3. Add the flour to the pot and continue to stir and cook for 1-2 minutes to form a paste.
4. Add the entire can of crushed tomatoes, roasted red peppers (without juices) and the flour paste from the soup pot to a food processor. Blend until smooth, then return the contents to the soup pot.
5. Add the vegetable broth and and some freshly cracked pepper to the soup and stir to combine. Heat and stir over a medium flame until the soup begins to simmer.
6. Once the soup begins to simmer, turn off the heat. Add the milk and stir to combine.
7. Taste and add salt- amount will depend on the salt content of the broth.

Yields 6 1 cup servings

Allergen information:

• This recipe is egg free.
• This recipe is gluten free.
• This recipe is nut free.
• This recipe is vegetarian.

Nutrition information:

Photographs: