Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted red pepper and tomato soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

So You Can Look Thin, Feel Healthy, Energetic And Confident. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Heat olive oil over moderate heat. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar.

Roasted Red Pepper and Tomato Soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Roasted Red Pepper and Tomato Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook roasted red pepper and tomato soup using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Red Pepper and Tomato Soup:
  1. Prepare 2 Tbsp olive oil
  2. Make ready 1 onion, chopped
  3. Make ready 2 large red peppers, seeds removed and roughly chopped
  4. Get 2 cloves garlic, chopped
  5. Prepare 600 g (21 oz) ripe tomatoes, quartered
  6. Get 1 x 400g (14oz) tin chopped tomatoes
  7. Prepare 4 cups chicken stock or vegetable stock
  8. Make ready 1 Tbsp chopped fresh basil, to garnish
  9. Get Extra virgin olive oil, to garnish

Roasted Tomato and Red Pepper Soup A simple and easy to make roasted tomato and red pepper soup. This healthy homemade soup is filled with fresh tomatoes, red onion, bell peppers, zucchini, and dried herbs. Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. How to make Creamy Roasted Red Pepper and Tomato Soup.

Steps to make Roasted Red Pepper and Tomato Soup:
  1. 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.
  2. Add the tinned tomatoes, the stock and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
  3. 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.
  4. 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.
  5. 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.

Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. How to make Creamy Roasted Red Pepper and Tomato Soup. Add olive oil and onions to a large pot. Stir in red peppers, roasted tomatoes and chicken broth. Take off of the heat and allow to cool slightly.

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