Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roasted red pepper and tomato soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted Red Pepper and Tomato Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Roasted Red Pepper and Tomato Soup is something that I have loved my entire life.

Heat olive oil over moderate heat. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Warm the olive oil in a thick-bottomed pot over medium heat. Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Roasted Red Pepper and Tomato Soup:
  1. Make ready 3 1/2 cups (840 ml) water
  2. Make ready 2 carrots (heaping 2 cups), chopped
  3. Get 2 sticks celery, chopped
  4. Prepare 1 large onion (about 3 cups), chopped
  5. Prepare 1 cup (240 ml) cauliflower, cut into florets
  6. Get 2 bay leaves
  7. Take 1 tsp dried herbs of your choice (optional)
  8. Prepare 4 red peppers
  9. Get 1 can (14.5 oz) can crushed tomatoes
  10. Take 1/8 tsp salt (or more to taste)
  11. Make ready 1/4 tsp smoked paprika
  12. Prepare 1/4 tsp cayenne pepper
  13. Make ready For garnish:
  14. Make ready Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc

Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds. In a medium saucepan, heat the vegetable broth on medium heat. Add the roasted vegetables (reserve half a red bell pepper for garnish), tomato paste, parsley, paprika and cayenne pepper.

Steps to make Roasted Red Pepper and Tomato Soup:
  1. Preheat oven to 355°F/180℃.
  2. 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.
  3. 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.
  4. 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.
  5. I used canned tomatoes this time, but I will try with fresh tomatoes and bake by myself next time.
  6. 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!

In a medium saucepan, heat the vegetable broth on medium heat. Add the roasted vegetables (reserve half a red bell pepper for garnish), tomato paste, parsley, paprika and cayenne pepper. How to make Creamy Roasted Red Pepper and Tomato Soup Add olive oil and onions to a large pot. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down.

So that’s going to wrap this up with this exceptional food roasted red pepper and tomato soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!