Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted red pepper and tomato soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Roasted Red Pepper and Tomato Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Roasted Red Pepper and Tomato Soup is something that I have loved my whole life.
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. Incredibly creamy roasted red pepper and tomato soup!
To get started with this particular recipe, we have to first prepare a few components. You can cook roasted red pepper and tomato soup using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Red Pepper and Tomato Soup:
- Take 2 Tbsp olive oil
- Get 1 onion, chopped
- Get 2 large red peppers, seeds removed and roughly chopped
- Make ready 2 cloves garlic, chopped
- Get 600 g (21 oz) ripe tomatoes, quartered
- Make ready 1 x 400g (14oz) tin chopped tomatoes
- Make ready 4 cups chicken stock or vegetable stock
- Take 1 Tbsp chopped fresh basil, to garnish
- Prepare Extra virgin olive oil, to garnish
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. 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:
- Heat the olive oil in a large saucepan. Sauté the onion, peppers, and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes.
- Add the tinned tomatoes, the stock and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
- Remove from the heat and allow to cool a little. Purée the soup in batches in a food processor or with a hand-held blender. Strain through a coarse sieve and add a little extra stock, if desired.
- Roasting the vegetables gives the soup a delicious flavour. Simply halve the onions, tomatoes and peppers, place them on a lined baking tray. Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once. Next, peel the skin from the cooked peppers and tomatoes. Add the vegetables to the soup.
- Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil. Serve Hot with bread.
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.
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