Roasted Red Pepper and Tomato Soup - Lunch Version

33 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a saucepan over medium heat, heat olive oil #1
2. Add diced onion and cook until translucent, about 4 minutes.
3. Add in minced garlic #1 and saute additional 1 minute.
4. Add in red peppers, sun dried tomatoes, chicken stock, thyme and oregano.
5. Simmer for 15 minutes.
6. In a food processor, add basil and garlic #2. Add in olive oil #2 slowly and process until smooth. Set aside.
7. Puree soup in blender or with immersion blender until smooth.
8. Drizzle with basil oil before serving.

36 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a saucepan over medium heat, heat olive oil #1
2. Add diced onion and cook until translucent, about 4 minutes.
3. Add in minced garlic #1 and saute additional 1 minute.
4. Add in red peppers, sun dried tomatoes, chicken stock, thyme and oregano.
5. Simmer for 15 minutes.
6. In a food processor, add basil and garlic #2. Add in olive oil #2 slowly and process until smooth. Set aside.
7. Puree soup in blender or with immersion blender until smooth.
8. Divide soup among indicated number of quart freezer bags.
9. Divide basil oil among indicated number of pint bags. Label and freeze all bags.

3 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat soup in microwave until heated through.
3. Drizzle with basil oil before serving.