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Thoughtless Thursday: Fiery Roasted Tomato-Red Pepper Soup

August 20, 2009

I’m in the midst of computer crisis, so I am amazed I remembered that I hadn’t scheduled this post.  This soup about matches my temper regarding the morally-repugnant sociopath who’s out there sending viruses to responsible, computer savvy people who keep their antivirus and such updated.  Grrr.  Okay on to the soup.  This is a pretty spicy soup, which I love.  You can dial the heat up or down, depending on how much crushed red pepper you use.  It’s nice and low cal, coming in at 80 calories and 0 grams of fat per serving (4 servings in a batch).  I wouldn’t so much recommend it for summer unless you’ve got good AC because it totally gave me hot flashes.  If you want to cool it down a bit, you can add a splash of cream/milk/half and half to turn it creamy.


  • 1 can fire roasted tomatoes
  • 1 jar (drained) of roasted red peppers
  • 1 cup chicken stock
  • 1 tsp crushed red pepper flakes
  • 1 onion, diced


  1. Toss everything into the crock pot and cook on low for 8-10 hours or high for 4-6.   The ideal crock size for this one is a 4 quart one.
  2. Remove the top of your crock and CAREFULLY (as the soup is very hot) use an immersion blender to puree the veggies until smooth.  You can certainly use a blender or large food processor for this step, but I’d let it cool off well first so that you don’t burn yourself.

Printable version.

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