Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, roasted red pepper and tomato soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Incredibly creamy roasted red pepper and tomato soup! Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this I would've used an additional pepper for more roasted red pepper flavor (and less chicken stock flavor). Overall I found this soup to be a little bland.
Roasted Red Pepper and Tomato Soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Roasted Red Pepper and Tomato Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook roasted red pepper and tomato soup using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Red Pepper and Tomato Soup:
- Make ready 3 1/2 cups (840 ml) water
- Make ready 2 carrots (heaping 2 cups), chopped
- Take 2 sticks celery, chopped
- Make ready 1 large onion (about 3 cups), chopped
- Prepare 1 cup (240 ml) cauliflower, cut into florets
- Get 2 bay leaves
- Make ready 1 tsp dried herbs of your choice (optional)
- Take 4 red peppers
- Get 1 can (14.5 oz) can crushed tomatoes
- Make ready 1/8 tsp salt (or more to taste)
- Get 1/4 tsp smoked paprika
- Make ready 1/4 tsp cayenne pepper
- Prepare For garnish:
- Prepare Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc
I'm a big fan of soups in the fall and winter months. They're a great way to get more. This Roasted Red Pepper soup is a delicious blend of red peppers, tomatoes, onion, garlic and basil. And bonus - it's super easy to make!
Steps to make Roasted Red Pepper and Tomato Soup:
- Preheat oven to 355°F/180℃.
- Remove the stems and seeds from the peppers and cut into quarters. Place them on a tin foil lined baking sheet and bake for 20 mins or untill they get tender.
- Place the water in a pot. Add the chopped carrots, celery, onion, cauliflower, bay leaves, herbs of your choice and cook over medium hight heat. Bring to a boil and cook for 5 mins. Turn the heat down and simmer for 20 mins or until the veggies become tender.
- Remove the peppers from your oven and let them cool enough to handle. Chop them into pieces and add to your pan along with the tomatoes. Simmer for another 10 mins.
- I used canned tomatoes this time, but I will try with fresh tomatoes and bake by myself next time.
- Remove from heat and remove the bay leaf from the soup mix. Place in your blender or use a hand blender to blend until smooth. Taste and check for seasoning and serve while hot!
Smoky roasted red peppers, tangy tomatoes, plus a simple roux turn this simple roasted red pepper and tomato soup into a rich and flavorful soup! I love the simplicity of this Roasted Red Pepper and Tomato Soup. Alls you need is a loaf of crusty French bread for dipping and you've got a simple. This make-ahead recipe is perfect for entertaining. Guests can sip the zesty tomato soup from small cups or glasses.
So that’s going to wrap it up with this exceptional food roasted red pepper and tomato soup recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
