Tomato Grilled Pepper Soup
Day 8-9: Normality Stage
It’s Week 2 on Whole30 and we’re feeling pretty good. The Whole30 way of eating has now become our new normal. We’re finding it easier and easier not craving all the things we’re excluding from our diet, Figuring out what to eat is also becoming easier. It’s less of a conscious decision, and has become our new normal. Our bodies are adjusting and it’s exciting! My black coffee without milk is the new normal, we’re no longer craving sugar, and no longer thinking of that wine after a hard day of work. We’re slowly starting all these new habits and it feels good.
This past weekend when we were meal prepping for the week, Daniel asked me what new soup he should try making. I came up with tomato roasted pepper soup… why this came to mind, I have no idea, because I’m not a big fan of peppers. He’s also not a big fan of tomato soups, but he took on the challenge to make something we both like. Surprise, surprise, he did it again - there is not a single dish I have not liked that he’s made. Challenge accomplished - good job Daniel!
750 ml diced tomatoes (1 can; make sure there is no added sugar)
1 ½ grilled peppers in oil (we used grilled peppers by Jesse Tree Fine Foods)
3 garlic cloves
3 tablespoons tomato paste
500ml chicken or vegetable stock (make sure there is no added sugar)
Salt and pepper
Basil (fresh or dried)
Roughly chop the onion and saute it in a medium/big pot with some olive oil.
Add roughly chopped grilled peppers and garlic and keep stirring for another 3-5 minutes.
Add 3 big tablespoons of tomato paste and stir for another minute.
Stop the frying process by adding the chicken/vegetable stock and let it simmer for 5 minutes.
Add the diced tomatoes and let it simmer for 15-20 minutes.
Add some fresh or dried basil and season with salt and pepper to taste.
Blend all ingredients together for a creamy yummy soup.