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Roasted Red Pepper Tomato Soup in a Hurry

GF, Paleo, Whole30

4 servings

What you need:

    • 1 tbsp. olive oil 
    • 1/2 onion, diced 
    • 1 28oz can of whole peeled tomatoes 
    • 1 pouch Haven's Kitchen Red Pepper Romesco Sauce 
    • Salt to taste 
    • Garnish with chili flakes, parmesan cheese and or Romesco crème fraiche

    How to make it:

    1. Heat a Dutch oven or heavy-duty pot on medium heat. Add oil and onion. Cook onions until translucent about 2-3minutes. 
    2. Add tomatoes and cook for 5 mins more, smushing them with a wooden spoon. 
    3. Add hot tomatoes and 1 pouch of Haven's Kitchen Romesco sauce to a blender and blend until smooth. It’ll will be hot, be careful! 
    4. While its blending, add a dash of olive oil, a pinch of salt and if it’s too thick for your liking, a few tbsp. of water.
    5. Garnish with chili flakes, grated Parmesan cheese or crème fraiche. Note: For a pretty ombre swirl, try garnishing with Romesco blended with crème fraiche —when you’re cooking, reserve 2 tablespoons of sauce to add to crème fraiche!

    Note: For a pretty ombre swirl, try garnishing with Romesco blended with crème fraiche —when you’re cooking, reserve 2 tablespoons of sauce to add to crème fraiche!