Gluten-Free Roasted Red Pepper & Tomato Soup Recipe

By: Gillian Olins on July 1, 2014

When fresh, ripe tomatoes are in season, this is the gluten-free soup to make! Canned, roasted red peppers are generally available in your local supermarket. I like to serve this soup with crunchy, gluten-free breadsticks.

4 tablespoons olive oil
1 red onion, chopped
6 large plum tomatoes, chopped
1 cup chopped, roasted red peppers
2 1/2 cups vegetable or chicken stock (gluten-free)
10 basil leaves
Salt and white pepper

Over medium heat, heat the oil in a medium saucepan and fry the onion for 2 minutes. Add the tomatoes and cook for another 2 minutes with stirring.

Add the roasted red peppers, vegetable stock, and basil leaves. Bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.

Pour the contents of the saucepan into a blender, and purée until smooth.

Reheat the soup in the saucepan, and season with salt and white pepper to taste.

Serves 4