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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted red pepper and tomato soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Enjoy Our Deliciously Crafted Well Yes!® Red Pepper & Tomato Soup. 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.

Roasted Red Pepper and Tomato Soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Roasted Red Pepper and Tomato Soup is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook roasted red pepper and tomato soup using 14 ingredients and 6 steps. Here is how you cook it.

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

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 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.

Instructions 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!

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. 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.

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