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

Hey everyone, I hope you are having an amazing 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. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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! Tomato and bell pepper soups taunted me most since they contain my very favorite flavors.

Roasted Red Pepper and Tomato Soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Roasted Red Pepper and Tomato Soup is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have roasted red pepper and tomato soup using 9 ingredients and 5 steps. Here is how you cook it.

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

And subscribe to my YouTube Channel for weekly cooking videos! If you follow along on my Instagram. 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!

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.

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! 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.

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