A Warm Treat for Changing Seasons: Creamy Tomato, Basil, & Fire Roasted Pepper Soup

Tomato Basil Fire Roasted hot Pepper Soup

Tomato Basil Fire Roasted Hot Pepper Soup


1 – 16 oz can Organic Chicken Broth
3 – 16 oz cans Muir Glen Organic Tomato Puree
6 – Vine Ripe Pink Brandywine Tomatoes (finely diced)*
¾ cup Sparkman’s Cream Valley Organic Butter
1 cup Whole Foods 365 Organic Heavy Cream
25 – Large Genovese Sweet Basil Leaves*
4 – Hot Baby Bell Sweet Red Peppers*
1 – Tsp Kosher Salt
1 -Tbsp Sugar

*Organically grown at Atlantis Hydroponics Atlanta.


  1. Turn on grill to high flame.
  2. Clean peppers of seeds and wash thoroughly.
  3. Place peppers directly on hot grill.  Turn after 2 minutes per side.
  4. To large soup pot add chicken broth, tomato puree, diced tomatoes, salt, and sugar.  Place over medium heat.
  5. Remove peppers from grill.  They should have a nice blackened skin on the outside.  Place in bowl of cold water.
  6. Remove skin from peppers.
  7. Place peppers and basil in food processor and puree them.  Add 2 cups tomato puree/broth mixture and blend for 1 minute.
  8. Add blended mixture of basil, peppers, and tomatoes to soup pot.
  9. Cut butter into 4 equal pieces and melt into tomato mixture.
  10. Stir in heavy cream.
  11. Garnish with fresh basil leaves and small slice of pepper and serve hot.

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