Hey, soup lovers!
Guess what? I’ve got a cozy recipe that will warm your heart and your taste buds.
Today, I’m sharing my take on East Side Mario’s tomato soup.
It’s creamy, delicious, and oh-so-comforting. Perfect for chilly days or when you just need a little pick-me-up.
Grab your spoon, and let’s dive into this tasty bowl of goodness!
Possible Ingredient Alternatives
For a dairy-free option, heavy cream can be replaced with full-fat coconut milk or cashew cream. These alternatives provide a similar richness and creamy texture while accommodating vegan or lactose-intolerant diets. Use the same amount as called for in the recipe.
Vegetable stock can be substituted with chicken stock for a non-vegetarian version, or with water and additional seasonings to maintain a vegetarian profile. If using water, consider adding extra herbs or a vegetable bouillon cube to enhance flavor.
For a lower-carb version, potatoes can be replaced with cauliflower florets. Cauliflower will provide a similar texture and bulk to the soup while reducing overall carbohydrate content. Use an equal volume of cauliflower florets in place of the cubed potatoes.
| Preparation Time | 15-20 minutes |
| Cooking Time | 70-90 minutes |
| Total Time | 85-110 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 20-25 g
- Fat: 90-100 g
- Carbohydrates: 150-170 g
Ingredients
- 2 roasted red peppers, chopped
- 2 tablespoons olive oil
- 2 large carrots, finely diced
- 2 celery stalks, finely diced
- 1-2 medium potatoes, peeled and cubed
- 1 canned (793g) crushed tomatoes
- 4 cups vegetable stock or water
- 1 cup heavy cream
- 2 tablespoons tomato concentrate
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon salt
- Pepper to preference
- Fresh basil for topping (optional)
- Parmesan for topping (optional)
Step 1: Roast the Red Bell Pepper
Preheat your oven to 400°F (200°C).
Place the red bell pepper on a baking sheet and roast for 20 minutes.
Flip the pepper and roast for an additional 20 minutes until it becomes soft and charred in spots.
Once done, set aside to cool slightly, then chop.
Step 2: Sauté the Vegetables
While the bell pepper is roasting, prepare your other vegetables.
Cut carrots, potatoes, and celery into bite-sized pieces.
In a large pot, heat olive oil over medium heat.
Add the chopped carrots, celery, and diced potatoes.
Cook for about 7-10 minutes until the vegetables are soft and slightly caramelized, stirring occasionally.
Step 3: Combine Ingredients
Stir in the chopped roasted red bell peppers, crushed tomatoes, and tomato paste to the pot with the sautéed vegetables.
Mix well to combine all the ingredients together.
Step 4: Simmer the Soup
Add the vegetable broth, sugar, dried basil, and dried oregano to the pot.
Stir to combine all the flavors.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes.
During this time, the potatoes will become tender, and the flavors will meld together beautifully.
Step 5: Blend the Soup
Once the soup is done simmering, use an immersion blender to blend the soup until smooth.
If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return the blended soup to the pot.
Step 6: Finish with Cream and Season
Stir in the heavy cream and cook for another 5-10 minutes, making sure the soup is heated through but not boiling.
Taste the soup and season with salt and pepper as needed.
Step 7: Serve and Enjoy
Ladle the soup into bowls and garnish with fresh basil and a sprinkle of Parmesan cheese if desired.
Serve this cozy soup with a side of bread or any accompaniment you prefer.
Enjoy your delicious homemade roasted red pepper and vegetable soup!
