I'm not really a fan of tomato soup. If you've read my blog about black bean soup you'll know why. I guess it's not in my DNA. When my husband and I were dating he and his parents came over to my house for dinner. My mother had made her famous Shepard's pie (recipe to follow). My husband loves Shepard's pie.......made with tomato soup. At our house this was sin - of the worst kind. He even insulted my mother by asking for ketchup to put on it (they still have the same relationship).
Since then Matthew has learned that you don't even eat tomato soup on it's own, let alone put it in something! This was law set in stone, until one day he brought home some tomato soup with roasted red peppers. He said it was just for him, that he wanted some comfort food. Well, if anyone understands comfort food I do so I said nothing, I even tried it - then I was hooked! It was soo good! It didn't have that "hit ya in the back of the throat" tang every time you swallowed like regular tomato soup did. And it was so sweet and creamy.
While I still declare that Shepard's pie should NOT be made with tomato soup. This tomato soup has won me over.
Tomato & Roasted Red Pepper Soup3 red bell peppers
2 tb EVOO
1 clove chopped garlic
3 - 14oz cans of diced tomatoes
2 cups vegetable broth
1/2 c unflavored "milk"
2 tb vinegar (red wine is best)
sugar to taste
Put the red peppers under the broiler, turning till broiled on all sides. Let cool, then core and cut. In a large pot saute the chopped peppers and garlic in the EVOO. Add the tomatoes, milk, broth, salt and vinegar. Simmer for about 10 minutes. Pour everything into the blender or food processor. Use a dish towel instead of the lid or IT WILL EXPLODE! Bend till creamy. Return to the stove to cook for a few minutes. Add salt and sugar to taste.