Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted red pepper and tomato soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Roasted Red Pepper and Tomato Soup is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Roasted Red Pepper and Tomato Soup is something that I have loved my entire life. They’re fine and they look wonderful.
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.
To get started with this 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 cook that.
The ingredients needed to make Roasted Red Pepper and Tomato Soup:
- Take 3 1/2 cups (840 ml) water
- Get 2 carrots (heaping 2 cups), chopped
- Prepare 2 sticks celery, chopped
- Make ready 1 large onion (about 3 cups), chopped
- Get 1 cup (240 ml) cauliflower, cut into florets
- Take 2 bay leaves
- Make ready 1 tsp dried herbs of your choice (optional)
- Prepare 4 red peppers
- Prepare 1 can (14.5 oz) can crushed tomatoes
- Get 1/8 tsp salt (or more to taste)
- Get 1/4 tsp smoked paprika
- Prepare 1/4 tsp cayenne pepper
- Prepare For garnish:
- Make ready Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc
It just didn't seem fair that my favorite ingredients grew during the hottest season of the year. Now that it is finally cool enough to turn on the oven and the stove, I decided to capture those flavors in a giant. 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!
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. Red pepper and tomato are the perfect foodie combination in this classic soup recipe, that gives an old family favourite a little updating. We love the warm flavour of the roasted peppers against the tomatoes - simple to prepare and easy to enjoy this soup is a crowd-pleaser for sure.
So that is going to wrap this up for this exceptional food roasted red pepper and tomato soup recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
