Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, roasted red pepper and tomato soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Roasted Red Pepper and Tomato Soup is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Roasted Red Pepper and Tomato Soup is something which I have loved my entire life.
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. Incredibly creamy roasted red pepper and tomato soup! Tomato and bell pepper soups taunted me most since they contain my very favorite flavors.
To get started with this recipe, we must prepare a few ingredients. You can have roasted red pepper and tomato soup using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roasted Red Pepper and Tomato Soup:
- Make ready 3 1/2 cups (840 ml) water
- Get 2 carrots (heaping 2 cups), chopped
- Make ready 2 sticks celery, chopped
- Take 1 large onion (about 3 cups), chopped
- Get 1 cup (240 ml) cauliflower, cut into florets
- Prepare 2 bay leaves
- Take 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)
- Make ready 1/4 tsp smoked paprika
- Make ready 1/4 tsp cayenne pepper
- Get For garnish:
- Take 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!
Instructions 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!
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! This make-ahead recipe is perfect for entertaining. Guests can sip the zesty tomato soup from small cups or glasses. Red pepper and tomato are the perfect foodie combination in this classic soup recipe, that gives an old family favourite a little updating.
So that’s going to wrap it up for this special food roasted red pepper and tomato soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
