Red Pepper and Dried Tomato Soup
Dehydrated peppers and tomatoes rebuilt into a thick red soup in one pot.
- calories
- 420
- weight
- 3 oz
- cal / oz
- 140
- protein
- 9 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 15 min
- total time
- 17 min
- water
- 500 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Lunch
- Canister stove
- Liquid fuel
- Campfire coals
- Backpacking
- Car camping
- Basecamp
- Winter / snow
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- One pot
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Dried red pepper flakes or strips | 1/2 cup | two peppers, sliced and dehydrated at home |
|---|---|---|
| Dried tomato halves | 4 | the dry bagged kind, not the ones packed in oil |
| Dried onion | 2 tbsp | |
| Garlic powder | 1 tsp | or 3 cloves dried and crushed |
| Instant potato flakes | 3 tbsp | thickener, stands in for the blender |
| Olive oil | 1 tbsp | |
| Salt and black pepper | to taste | |
| Sliced almonds | 2 tbsp | toast them at home |
Method
- Crush the dried tomatoes and peppers small in the bag before you open it. Smaller pieces rehydrate faster and you are not blending anything out here.
- Bring 500 ml of water to a boil, add the peppers, tomatoes, onion, and garlic, and hold a low simmer for 12 to 15 minutes.
- Kill the heat. Stir in the potato flakes a spoonful at a time until it thickens to soup rather than broth.
- Pour in the oil, season, and top with the almonds.
The home version of this leans on four fresh peppers and a blender. Neither travels. Dehydrated pepper strips carry the same sugar and color at a fraction of the weight, and instant potato flakes do the blender’s job — they bind the liquid and give the soup body without any dairy.
Simmer time is not optional. Dried peppers stay leathery if you rush them, and the tomatoes need the full fifteen minutes to give up their flavor into the water. Toast the almonds at home; a camp pot busy with soup is not the place for it.
Packing
All the dry pieces go in one bag. Oil in a dropper bottle, almonds in their own bag so they stay crisp.
Variations
- Skip the almonds for a nut-free version and stir in a spoonful of nutritional yeast instead.
- A bouillon cube adds salt and body if your peppers came out bland.
- Cut the water to 350 ml and eat it as a sauce over couscous.
https://hedgecombers.com/red-pepper-and-sundried-tomato-soup