Roasted Red Pepper Soup with Rice

Danika is our soup maker, she loves to make soup.  We decided to make a soup that used lots of the ingredients she normally puts in soup when she cooks…tomatoes, red pepper, basil and water.  She is very creative and she really liked the end result.


1 small yellow onion, diced
1 red onion, diced
3 large cloves garlic, minced
3 roasted red peppers
1 can tomato paste
3 t. sea salt
1 t. basil
2 boxes vegetable stock
2 cups water
3 t. honey
1 box Pomi strained tomatoes
1 3.5 oz pkg. sundried tomatoes
1 cup cooked brown rice


Wash 3 red peppers whole and broil for 5 to 10 minutes until lightly charred.  Remove from broiler, place in bowl and cover with plastic wrap for about 20 minutes.  When cool remove outer skin.  Chop in to large chunks and set aside.

In a large stock pot add yellow and red onions, garlic and 1/3 cup water.  Cook until the onions are tender for about 5 minutes.  Add the roasted red peppers, tomato paste, sea salt, basil, vegetable stock, water, honey and Pomi strained tomatoes.  Bring to boil and then add the sundried tomatoes.  Cook for approximately 30 to 45 minutes covered. 

Stir in the brown rice to the soup.  Heat the soup for another 15 minutes on low.  Serve in bowls with some bread and a nice salad.