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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, roasted red pepper and tomato soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Roasted Red Pepper and Tomato Soup is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Roasted Red Pepper and Tomato Soup is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have roasted red pepper and tomato soup using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Red Pepper and Tomato Soup:
  1. Take 3 1/2 cups (840 ml) water
  2. Prepare 2 carrots (heaping 2 cups), chopped
  3. Prepare 2 sticks celery, chopped
  4. Get 1 large onion (about 3 cups), chopped
  5. Get 1 cup (240 ml) cauliflower, cut into florets
  6. Prepare 2 bay leaves
  7. Make ready 1 tsp dried herbs of your choice (optional)
  8. Take 4 red peppers
  9. Get 1 can (14.5 oz) can crushed tomatoes
  10. Prepare 1/8 tsp salt (or more to taste)
  11. Get 1/4 tsp smoked paprika
  12. Prepare 1/4 tsp cayenne pepper
  13. Make ready For garnish:
  14. Take Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc

Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Place red pepper, tomatoes, onion and garlic on a baking tray. Toss with olive oil, salt and pepper.

Steps to make Roasted Red Pepper and Tomato Soup:
  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!

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. Place tomatoes, skin side down, on one of them. Gently toss the onions and red peppers lightly with olive oil (try to keep the onion wedges intact as best you can).

So that is going to wrap it up with this special food roasted red pepper and tomato soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!