Triple Tomato Soup

If you are looking for a super fantastic tomato soup, this is your recipe.  The soup doesn’t take much time to make, and the result is better than any can version of soup you will find.  The roasted red and chili pepper add a nice touch to basic tomato soup.


1 28 oz. can Cento San Marzano peeled tomatoes
1 28 oz. can Cento crushed tomatoes
1 28 oz. can Cento whole cherry tomatoes
1 large yellow onion, diced
5 cloves garlic, minced
1 ½ cups chopped carrots
1 red pepper
1 chili pepper
32 oz. vegetable stock, low sodium
1 t. salt
2 T. honey
1 large handful chopped fresh parsley


Clean the outside of both the peppers, and place the whole peppers in a broiler on HI.  Continue to watch, when they begin to look chard, rotate around until the whole pepper is well roasted (approximately 4 – 6 minutes).  Remove from broiler and place in a bowl and cover with plastic wrap for 20 minutes.  Remove the plastic wrap and remove top and seeds, then peel off the chard skin.  Finely dice the remaining pepper and set aside.

Using a large stock pot add the onion and sauté over medium heat for about 4 minutes or until caramelized.  Add the carrots and about ½ cup of water.  Cook an additional 2 minutes or so then add the garlic.  If the veggies start to stick add a bit more water.

Take the peeled tomatoes and crush them with clean hands into the onion, tomato, garlic mixture.  Add the remaining ingredients; crushed tomatoes, whole cherry tomatoes, red pepper, chili pepper, vegetable stock, salt, honey and parsley.  Stir well and bring to boil.  Once the soup starts to boil, turn to simmer and cover and cook for approximately 1hour.

Serve with whole grain bread and fruit.