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Curried Tomato & Roasted Red Pepper Soup

The weather is cooling down and we’re getting ready to cozy up with warm, comforting foods. Homemade soup is the perfect meal for lunch, dinner or filling snack. R.D. Jennifer Fleming shares one of her favorite Mediterranean style soup recipes–Curried Tomato & Roasted Red Pepper. The flavors are perfect for this time of year.

Yield: 5 servings Time: 40 minutes


3 tablespoon Olive Oil
1 cup Onion, White, Diced
1 tablespoon Garlic, Fresh, Minced
1 tsp Curry Powder, McCormick
3 cups Roma Tomatoes, seeded, Diced
1⁄2 cup Bell Pepper, Red, Roasted, Diced
2 1⁄4 teaspoon Base, Chicken, Minors (or equivalent) 3 cups Water, Tap
1⁄4 cup Heavy Cream
1⁄2 Salt, Iodized
1/8 teaspoon Black Pepper, Ground


1.) In a sauce pan or stock pot, heat olive oil over medium high heat.
2.) Add the onions to the pan and sauté until slightly translucent.
3.) Add the garlic and sauté until heated through.
4.) Add the curry powder and sauté until fragrant.
5.) Add the tomatoes and roasted red pepper, and sauté until heated through.
6.) Add the stock and water allow to come to a boil. Reduce to a simmer and cook for 20 minutes.
7.) Puree the soup with a blender or stick blender until smooth.
8.) Add the cream, salt, and pepper, and mix until well combined.
9.) Let cool for about 5 minutes and serve!

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