Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted red pepper and tomato soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Roasted Red Pepper and Tomato Soup is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Roasted Red Pepper and Tomato Soup is something which I’ve loved my whole life.
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 creamy soup. All Reviews for Roasted Red Pepper and Tomato Soup.
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 can achieve that.
The ingredients needed to make Roasted Red Pepper and Tomato Soup:
- Prepare 3 1/2 cups (840 ml) water
- Get 2 carrots (heaping 2 cups), chopped
- Get 2 sticks celery, chopped
- Make ready 1 large onion (about 3 cups), chopped
- Prepare 1 cup (240 ml) cauliflower, cut into florets
- Prepare 2 bay leaves
- Take 1 tsp dried herbs of your choice (optional)
- Make ready 4 red peppers
- Take 1 can (14.5 oz) can crushed tomatoes
- Prepare 1/8 tsp salt (or more to taste)
- Prepare 1/4 tsp smoked paprika
- Make ready 1/4 tsp cayenne pepper
- Make ready For garnish:
- Make ready 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 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. 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. Because this red pepper soup recipe gets all of its roasty, toasty, smoky goodness from work done by someone else—thank you, canned fire-roasted tomatoes Here's how to make the very best roasted red pepper and tomato soup: Onions + brown sugar = quick caramelized onions!
So that’s going to wrap it up with this special food roasted red pepper and tomato soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
