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. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal.

It just didn't seem fair that my favorite ingredients grew during the hottest season of the year. Now that it is finally cool enough to turn on the oven and the stove, I decided to capture those flavors in a giant. Roasted red pepper soup is a blend of red peppers, tomatoes, onions, garlic and basil. You can cook Roasted Red Pepper and Tomato Soup using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Roasted Red Pepper and Tomato Soup

1. Prepare 3 1/2 cups (840 ml) of water.
2. Prepare 2 of carrots (heaping 2 cups), chopped.
3. It's 2 sticks of celery, chopped.
4. Prepare 1 of large onion (about 3 cups), chopped.
5. You need 1 cup (240 ml) of cauliflower, cut into florets.
6. It's 2 of bay leaves.
7. You need 1 tsp of dried herbs of your choice (optional).
8. Prepare 4 of red peppers.
9. You need 1 can (14.5 oz) of can crushed tomatoes.
10. Prepare 1/8 tsp of salt (or more to taste).
11. Prepare 1/4 tsp of smoked paprika.
12. Prepare 1/4 tsp of cayenne pepper.
13. You need of For garnish:.
14. Prepare of Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc.

It's delicious, healthy and easy to make - just roast all the veggies on one baking sheet, then blend it all together in your Vitamix. I'm a big fan of soups in the fall and winter months. They're a great way to get more. Soups And Stews, Red Bell Pepper, Tomato, Dinner, Lunch, Appetizer, Main Course, Side Dish, Dairy Free, Gluten Free, Healthy, High Fiber, Low Cholesterol Add the diced roasted peppers, the stock or water, rice, and salt to taste.

Roasted Red Pepper and Tomato Soup step by step

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!.

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. Roasted Tomato and Red Pepper Soup - creamy comforting summer soup, full of flavor, served with cheese toasts that makes is totally irresistible. Remove from oven, and allow to cool. Transfer roasted vegetables to WildSide+ jar, secure lid, and select "Soup." Add blended vegetables, broth, milk, salt, pepper, and.