Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare 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 Roasted Red Pepper and Tomato Soup. 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 pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil.
Roasted Red Pepper and Tomato Soup is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Roasted Red Pepper and Tomato Soup is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have roasted red pepper and tomato soup using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Red Pepper and Tomato Soup:
- Get 4 large red bell peppers
- Take 8 large plum tomatoes, halved lengthwise
- Take 1 red onion, cut into 6 wedges
- Prepare 4 large cloves garlic, unpeeled
- Make ready 2 tsp EVOO : o
- Make ready 3 c low-sodium vegetable or chicken stock
- Prepare 2 tsp finely chopped fresh sage
- Prepare to taste black pepper
Place red pepper, tomatoes, onion and garlic on a baking tray. Toss with olive oil, salt and pepper. Arrange the tomatoes and bell peppers with the cut-side up. Quick tomato soups have always been one of my favorite comfort foods, and this time I upped the game with a jar of roasted red peppers and a butter-and-flour roux to give the soup extra body and richness.
Instructions to make Roasted Red Pepper and Tomato Soup:
- Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place the whole peppers and tomatoes cut side up on sheet. Bake 20 min.
- Add garlic and onion to baking sheet and drizzle with oil. Bake 40 min., turning peppers once, until peppers and tomatoes are very soft and onion is tender. Set aside to cool.
- Peel peppers discarding seeds and white membrane. Peel tomatoes. Puree in food processor with onions. Squeeze in garlic pulp and puree all veggies until smooth.
- Transfer veggies to sauce pan and stir in stock and sage. Heat soup until simmering. Add pepper to taste.
I love the simplicity of this Roasted Red Pepper and Tomato Soup. Add the diced roasted peppers, the stock or water, rice, and salt to taste. Season with freshly ground pepper, taste and adjust salt. Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Most people prefer tomato soup when it's coupled with a grilled cheese sandwich.
So that’s going to wrap it up with this special food roasted red pepper and tomato soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
