Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted red pepper and tomato soup. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy soup. All Reviews for Roasted Red Pepper and Tomato Soup. Incredibly creamy roasted red pepper and tomato soup! Tomato and bell pepper soups taunted me most since they contain my very favorite flavors.
Roasted Red Pepper and Tomato Soup is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Roasted Red Pepper and Tomato Soup is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have roasted red pepper and tomato soup using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Red Pepper and Tomato Soup:
- Take 3 1/2 cups (840 ml) water
- Make ready 2 carrots (heaping 2 cups), chopped
- Make ready 2 sticks celery, chopped
- Make ready 1 large onion (about 3 cups), chopped
- Make ready 1 cup (240 ml) cauliflower, cut into florets
- Take 2 bay leaves
- Take 1 tsp dried herbs of your choice (optional)
- Get 4 red peppers
- Get 1 can (14.5 oz) can crushed tomatoes
- Take 1/8 tsp salt (or more to taste)
- Get 1/4 tsp smoked paprika
- Prepare 1/4 tsp cayenne pepper
- Get For garnish:
- Make ready Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc
This make-ahead recipe is perfect for entertaining. Guests can sip the zesty tomato soup from small cups or glasses. Tomato soup has always been a comfort food of mine. But add in some red bell peppers and the result is electrifying.
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!
Tomato soup has always been a comfort food of mine. But add in some red bell peppers and the result is electrifying. Spice up your soup regime today with this roasted red pepper and tomato soup 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.
So that’s going to wrap this up for this exceptional food roasted red pepper and tomato soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
