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Piquillo Peppers Tomato Soup Recipe – Flavorful, healthy, hearty, and easy to make soup with piquillo peppers and tomatoes. Freezes well, too!
Winner winner, we’re having SOUP for dinner!
….yes. It’s the 31st.
Hi Ya! Welcome to Sunday!
Do you love tomato soup?! Me, toooooo! As of late, I love my tomato soup with piquillo peppers, celery, carrots, onions and garlic, all creamed up in the blender. It’s the awesome-est, best-est way to eat your soup for dinner.
I made this twice in two days, once for bringing the recipe to life, then another time for taste testing, and then the third time for taking some photos. Oh! So that was three times in two days! WOW. Oh well… it just gave us one more delicious time to continue slurping up soup, again. And again.
Speaking of soup with peppers. Cara Mia Piquillo Peppers, anyone? I once added few cloves of garlic to these peppers + salt + a drizzle of Olive Oil – that’s how my mom makes them – and my husband inhaled the entire jar. Well, not THE jar, but you know what I mean.
So with only one more jar left to be divided up between the four of us, I decided on this peppers tomato soup and we all lived happily ever after. It was sweet and fresh and delicious! What else do you need?!
But about them peppers. Cara Mia’s Piquillo Peppers are hand grilled and they have this smoky, sweet taste with very little heat. They can be served as an appetizer, also great when paired with meats and cheeses, AND, according to the evidence that is before you, they are PERFECT in this Piquillo Peppers Tomato Soup recipe.
The soup really is delicious. BIG FLAVORS. I mean, it starts just like any other soup with onions, garlic, celery and carrots, but when you add those ripe red tomatoes and the piquillo peppers, it’s like candy for dinner.
This was one of those meals so incredible that it didn’t even need a main course. We ate it first with a big salad, but then I did make it once or twice more, and finished it off with a side of cheese and garlic parmesan breadsticks. I mean. How else do you eat soup?
P.S. I topped mine with more peppers and basil leaves, but don’t sell yourself short on the toppings! Cubed cheddar cheese, croutons, chives, rosemary, olive oil … ahhhh the possibilities! I die just imagining it.
P.S.S. You can freeze it, too!! Make it now and then have it ready for when back-to-school craziness starts. That’s what I’m about to do – freeze all the things!
STAR Original Olive Oil is available exclusively at select Safeway, Vons and Albertsons (Montana, North Dakota, South Dakota, Idaho, Wyoming, Nebraska, Nevada, Utah & Colorado) stores.
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TOOLS USED IN THIS RECIPE
- Serves: *Serves 4
- Serving size: 1
- Calories: 210
- Fat: 10.9
- Saturated fat: 1.5
- Carbohydrates: 28.3
- Sugar: 7.8
- Sodium: 498.2
- Fiber: 7.1
- Protein: 7
- Cholesterol: 0
- 3 tablespoons STAR Original Olive Oil
- 1 yellow onion, diced
- 4 celery stalks, sliced
- 3 large carrots, sliced in rounds
- 3 garlic cloves, minced
- 1 pound tomatoes (about 5 to 6 tomatoes), diced
- 1 jar (14.75-ounces) Cara Mia Piquillo Peppers, drained
- 4 cups low sodium organic vegetable broth OR chicken broth
- salt and pepper, to taste
- chopped basil, for garnish
- Heat olive oil over medium heat in a heavy-bottomed soup-pot or saucepan.
- Add onions, celery, and carrots; saute for 10 minutes, or until soft.
- Add garlic and continue to cook for about 1 minute.
- Stir in tomatoes, peppers and chicken broth; bring to a boil.
- Turn down to a simmer and continue to cook for 30 minutes.
- Remove from heat and transfer to a blender.
- Puree soup in a blender until smooth. Depending on the size of your blender, you might have to do this part in batches.
- Season with salt and pepper. Taste for seasonings and adjust accordingly.
- Ladle into bowls.
- Garnish with chopped basil and serve.
Serves 4 as a main course
Serves 6 as a starter