Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, roasted red pepper and tomato soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Roasted Red Pepper and Tomato Soup Roasted Red Pepper and Tomato Soup. This healthy Roasted Red Pepper and Tomato Soup recipe is smooth and creamy, like a bisque, and packed with deep flavor from slow-roasting the tomatoes, onion, and garlic, and using jarred roasted red peppers! Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil.
Roasted Red Pepper and Tomato Soup is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Roasted Red Pepper and Tomato Soup is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. 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:
- Take 3 1/2 cups (840 ml) water
- Take 2 carrots (heaping 2 cups), chopped
- Prepare 2 sticks celery, chopped
- Get 1 large onion (about 3 cups), chopped
- Prepare 1 cup (240 ml) cauliflower, cut into florets
- Make ready 2 bay leaves
- Take 1 tsp dried herbs of your choice (optional)
- Make ready 4 red peppers
- Prepare 1 can (14.5 oz) can crushed tomatoes
- Take 1/8 tsp salt (or more to taste)
- Take 1/4 tsp smoked paprika
- Get 1/4 tsp cayenne pepper
- Get For garnish:
- Prepare Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc
Place red pepper, tomatoes, onion and garlic on a baking tray. Toss with olive oil, salt and pepper. Arrange the tomatoes and bell peppers with the cut-side up. How to make Creamy Roasted Red Pepper and Tomato Soup.
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!
Add olive oil and onions to a large pot. Stir in red peppers, roasted tomatoes and chicken broth. Take off of the heat and allow to cool slightly. Place in a blender and pulse until smooth. Quick tomato soups have always been one of my favorite comfort foods, and this time I upped the game with a jar of roasted red peppers and a butter-and-flour roux to give the soup extra body and richness.
So that is going to wrap it up for this exceptional food roasted red pepper and tomato soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
