Good day everybody, this time we will give you roasted red pepper and tomato soup recipes of dishes which are straightforward to know. We are going to share with you the recipes that you’re on the lookout for. I’ve made it many instances and it’s so delicious that you just guys will adore it.
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 well liked of recent trending meals on earth. It is enjoyed 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 whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must 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:
- Make ready 3 1/2 cups (840 ml) water
- Get 2 carrots (heaping 2 cups), chopped
- Take 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
- Make ready 1 tsp dried herbs of your choice (optional)
- Take 4 red peppers
- Prepare 1 can (14.5 oz) can crushed tomatoes
- Get 1/8 tsp salt (or more to taste)
- Take 1/4 tsp smoked paprika
- Prepare 1/4 tsp cayenne pepper
- Prepare For garnish:
- Get Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc
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 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!
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.
Above is the way to cook dinner roasted red pepper and tomato soup, very straightforward to make. Do the cooking stages accurately, loosen up and use your coronary heart then your cooking will probably be scrumptious. There are various recipes that you may strive from this web site, please find what you need. If you like this recipe please share it with your pals. Happy cooking.
