Meatless Monday: Jenna Karvunidis' Roasted Tomato Red Pepper Soup

Meatless Monday: Jenna Karvunidis' Roasted Tomato Red Pepper Soup

Life throws us all a bunch of curve balls.  One of us may be dealing with identity fraud where the other may be mourning the loss of a loved one.  Sadly, the older we grow, the more shit we have to deal with.

We can approach these obstacles negatively or with grace looking for the light in the darkness.

A good way for me to relax and recharge is preparing healthy comfort food.  My friend, Jenna's recipe, did just that with her delicious Roasted Tomato Pepper soup.

Jenna offering up her tasty words and photos for this week’s Meatless Monday recipe is the bright light in my stressful week; bonus she is funny too!

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Roasted tomato red pepper soup

I decided to make this soup because I had a hankering for the specific taste of all things red. Just kidding. I'm terrible at grocery planning and somehow wound up with 6 red peppers, nothing to dip them into and my tomato plant miraculously spit out half a dozen gorgeous specimens. I normally have a black thumb, so this sudden influx of free produce sent me in a tailspin - a tailspin toward soup.


6 tomatoes (or however many you have)

6 red peppers (also a loose number!)

32 ounces of veggie broth

1 cup brown rice

1-2 tablespoons of minced garlic

Olive Oil

Slice the vegetables, coat in olive oil, then broil until the tops are light brown. Meanwhile, cook the rice in the broth. Add all ingredients into the blender, and then reheat in the pot.  For a thinner soup, you could skip the rice. Or add other stuff. It's soup; you can't really screw it up.

Enjoy!  Then head over to Jenna's site High Gloss and Sauce and give her some love, because remember we are all dealing with something.

You might also be interested in Do you drink tap water?  my recipe for Carrot Ginger Soup. 

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Filed under: Recipes, Uncategorized

Tags: Red Pepper, Soup, Tomato

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    Beth Prystowsky

    Trying to raise children with a sense of calm in a chaotic world.

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