Is there any better combination than tomatoes + roasted red peppers + basil? The combo comes together so perfectly in this soup, you’re able to create amazing flavor with almost no work. You literally toss all of the ingredients in the blender, then dump them into the slow cooker. In a few hours, you have a most amazing smooth, creamy, flavorful Tomato Roasted Red Pepper Soup.
Do not skip the roasted red peppers. They add the perfect hint of sweetness to balance out the tang from the tomatoes. This is warm and cozy comfort food at its finest. Speaking of comfort food, this soup may be the worlds best accompaniment to a grilled cheese sandwich. Which is a good thing, because I’ll be serving them both on behalf of Angelic Bakehouse at the Natural Products Expo West in California.
I’m excited to be part of the Angelic Bakehouse team for the weekend, cooking up a storm and checking out the Expo. We’re staying in Huntington Beach so maybe I’ll even get a few minutes to stick my toes in the sand while I’m there. Its only three nights but thats the longest I’ve been away on my own since the kids were born. It feels like a really big deal to me.
Angelic asked me to develop this recipe and a handful of others featuring their delicious sprouted grain products to serve at their expo booth. All of the recipes I created are SUPER easy to make (since I’ll be serving them to hundreds of people over the weekend). Angelic will be sharing all of my recipes in a free e-booklet on their website next week. But since I’m so excited about this soup, they let me share it here first.
If you tend to keep a few cans of best-quality tomatoes and jars of roasted red peppers in your pantry, this is super easy to make on short notice. The one item you absolutely need fresh is basil. I like to buy one of those large clamshell boxes and use a small bunch in the soup itself. The rest gets pureed into a with oil to drizzle on the top of the soup for a hit of extra flavor. The basil oil will stay fresh in the fridge for up to a week — its great on salads and pasta too.
Serve the soup alongside your favorite grilled cheese (I prefer 3-cheese on toasted Sprouted 7 Grain) or top it with some yummy croutons. During the show I’ll be serving it with Angelic’s Sprouted Rye Crisps. Their slightly sour tangy flavor and crunch balance perfect with the sweet smooth soup.
Whatever you pair it with, its easy to make and will leave you feeling warm all over. Enjoy!
Slow Cooker Tomato Roasted Red Pepper Soup with Basil Oil and Rye Crouton
Makes 6 servings
Combine 1 large bunch basil with 1 cup (mild) olive oil in blender. Add 1 teaspoon salt and process until smooth. Pour mixture into a squeeze bottle and refrigerate until ready to use.
1/2 small onion
1 clove garlic
1 28 ounce can San Marzano Tomatoes
1 16-ounce jar roasted red peppers, including liquid 1/8 cup parmesan cheese
1/8 cup fresh basil leaves, packed
1/8 teaspoon baking soda
1 tablespoon sugar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon butter
Garnishes: basil oiI and Angelic Rye Bread Crisps
- Combine onion, garlic, tomatoes, red peppers, parmesan, basil, baking soda and sugar in a blender and process until smooth.
- Transfer soup to a slow cooker and cook for at least 2 hours on high.
- To serve, add butter, season to taste and garnish with a swirl of basil oil and a crisp.
Disclosure: I work with Angelic Bakehouse as a culinary consultant and receive compensation for my work. My opinions of their products are genuine — I proudly buy and serve them to my family and have great respect for this family-owned company and their yummy products.