Roasted Red Pepper and Tomato Soup Recipe

Roasted Red Pepper and Tomato Soup is a delicious and comforting dish that is perfect for any time of the year. The rich flavors of roasted red peppers and tomatoes combine to create a savory and satisfying soup that is sure to warm you up on a chilly evening. This recipe is easy to make and can be enjoyed on its own as a light meal or paired with a fresh salad and crusty bread for a more substantial dinner.

The key to this recipe is the roasting process, which brings out the natural ...

3 medium red bell peppers
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 large tomatoes - peeled, seeded and chopped
2 teaspoons paprika
1 ½ teaspoons dried thyme
⅛ teaspoon white sugar
6 cups chicken broth
1 pinch ground cayenne pepper
1 dash hot pepper sauce
salt and pepper to taste
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream (Optional)

Information

Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Additional Time: 15 mins
Total Time: 2 hrs 5 mins
Servings: 6

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.

Cut peppers in half and remove stems, seeds, and membranes. Place peppers onto the prepared baking sheet with the cut-sides down.

Broil in the preheated oven until skins are blackened, 5 to 6 minutes. Remove from the oven and transfer peppers to a paper bag. Seal the bag and let rest for 15 minutes. Remove from the bag and rub to remove peels, then chop and divide into two equal portions.

Heat oil in a stockpot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in tomatoes, 1/2 of the peppers, paprika, thyme, and sugar. Reduce the heat to medium-low and cook until tomato juices have evaporated, about 25 minutes.

Stir in broth, cayenne, hot pepper sauce, salt, and pepper; bring to a boil. Reduce the heat, partially cover, and simmer until vegetables are tender, about 25 minutes.

Place a strainer over a large bowl; pour soup into the strainer, letting liquid accumulate in the bowl. Do not clean the stockpot.

Pour solids from the strainer into a food processor or blender; purée until fairly smooth. Add purée to broth in the bowl.

Melt butter in the stockpot over medium heat. Whisk in flour and stir until mixture becomes paste-like, 1 to 2 minutes. Gradually stir in broth-purée mixture and bring to a boil. Stir in remaining chopped peppers, reduce the heat, and simmer for 10 minutes.

Ladle into six bowls and top each with 1 tablespoon sour cream.

Nutrition

170 cal.

Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 17mg
Sodium: 812mg
Total Carbohydrate: 14g
Dietary Fiber: 4g
Total Sugars: 7g
Protein: 8g
Vitamin C: 94mg
Calcium: 58mg
Iron: 2mg
Potassium: 696mg

How to Make Roasted Red Pepper and Tomato Soup - A Step-by-Step Guide

Ingredients

Information

Nutrition

170 cal.

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