Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted red pepper and tomato soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Roasted Red Pepper and Tomato Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Roasted Red Pepper and Tomato Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
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 begin 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 that.
The ingredients needed to make Roasted Red Pepper and Tomato Soup:
- Prepare 3 1/2 cups (840 ml) water
- Make ready 2 carrots (heaping 2 cups), chopped
- Get 2 sticks celery, chopped
- Get 1 large onion (about 3 cups), chopped
- Prepare 1 cup (240 ml) cauliflower, cut into florets
- Make ready 2 bay leaves
- Take 1 tsp dried herbs of your choice (optional)
- Take 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
- Take 1/4 tsp cayenne pepper
- Take 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!
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. This make-ahead recipe is perfect for entertaining. Guests can sip the zesty tomato soup from small cups or glasses.
So that’s going to wrap this up for this exceptional food roasted red pepper and tomato soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s 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!
