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Roasted Red Pepper Tomato Soup Recipe

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Simply Scratch Homemade Roasted Red Pepper Tomato Soup Simply Scratch
Simply Scratch Homemade Roasted Red Pepper Tomato Soup Simply Scratch from www.simplyscratch.com

Description

This roasted red pepper tomato soup recipe is a perfect blend of flavors that is rich, creamy, and comforting. The soup is made with roasted red peppers, fresh tomatoes, garlic, onions, and a few other ingredients that are simmered together to create a deliciously hearty soup.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 3 red bell peppers
  • 6 medium tomatoes
  • 1 onion
  • 3 garlic cloves
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Equipment

  • Baking sheet
  • Blender
  • Saucepan
  • Cutting board
  • Knife

Method

  1. Preheat the oven to 375°F.
  2. Cut the red bell peppers in half lengthwise and remove the seeds and stems.
  3. Cut the tomatoes in half and remove the seeds and core.
  4. Peel and quarter the onion.
  5. Place the peppers, tomatoes, onion, and garlic cloves on a baking sheet and drizzle with olive oil.
  6. Bake in the preheated oven for 25-30 minutes or until the vegetables are soft and slightly browned.
  7. Transfer the roasted vegetables to a blender and blend until smooth.
  8. In a saucepan, melt the butter over medium heat and add the blended vegetables.
  9. Add the chicken broth, salt, black pepper, and cayenne pepper.
  10. Simmer for 10-15 minutes.
  11. Add the heavy cream and simmer for an additional 5 minutes.
  12. Remove from heat and serve hot.

Notes

This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. To reheat, simply heat on the stove over low heat until warmed through.

Nutrition Info

  • Calories: 223
  • Fat: 18g
  • Protein: 4g
  • Carbohydrates: 13g
  • Fiber: 3g

Recipes FAQ

Can I use canned roasted red peppers?

Yes, you can use canned roasted red peppers instead of roasting your own. Just make sure to drain them before using.

Can I use vegetable broth instead of chicken broth?

Yes, you can use vegetable broth instead of chicken broth to make this recipe vegetarian.

Can I omit the heavy cream?

Yes, you can omit the heavy cream if you prefer a lighter soup. You can also substitute it with half and half or milk.

Recipe Tips

  • Make sure to remove the seeds and stems from the red bell peppers before roasting them.
  • Roasting the vegetables brings out their natural sweetness and adds depth of flavor to the soup.
  • Blend the vegetables until smooth to ensure a creamy texture.
  • Simmering the soup with the chicken broth and seasonings allows the flavors to meld together.
  • Adding the heavy cream at the end gives the soup a rich and creamy finish.

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