RED PEPPER AND TOMATO SOUP RECIPES

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ROASTED RED PEPPER AND TOMATO SOUP RECIPE | ALLRECIPES



Roasted Red Pepper and Tomato Soup Recipe | Allrecipes image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

Categories     Tomato Soup

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 15

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

Steps:

  • Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  • Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  • Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  • Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  • Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  • Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Nutrition Facts : Calories 170 calories, CarbohydrateContent 14.2 g, CholesterolContent 16.5 mg, FatContent 9.6 g, FiberContent 3.5 g, ProteinContent 7.6 g, SaturatedFatContent 4.9 g, SodiumContent 812.4 mg, SugarContent 7.3 g

TOMATO AND RED PEPPER SOUP RECIPE - OLIVE



Tomato and Red Pepper Soup Recipe - Olive image

Soup isn't just for winter – this summery tomato and red pepper soup makes a great lunch on a warm day and will use up that glut of tomatoes from the garden, too

Provided by Adam Bush

Categories     Lunch

Total Time 35 minutes

Yield Serves 4

Number Of Ingredients 8

2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, sliced
750g tomatoes, chopped
2 roasted red peppers from a jar, drained and chopped
500ml vegetable stock
basil, a few leaves
crusty bread, to serve

Steps:

  • Heat the oil in a large pan over a low-medium heat, then cook the onion and garlic with a large pinch of salt for 10 minutes until the onion is really soft.
  • Tip in the tomatoes, peppers and stock. Simmer for 15 minutes, season, then use a stick blender to whizz until completely smooth. Spoon into bowls, scatter a few basil leaves over each, season and serve with crusty bread.

Nutrition Facts : Calories 119 calories, FatContent 6.1 grams fat, SaturatedFatContent 0.8 grams saturated fat, CarbohydrateContent 11.6 grams carbohydrates, SugarContent 8.6 grams sugar, FiberContent 3.5 grams fiber, ProteinContent 2.6 grams protein, SodiumContent 0.6 milligram of sodium

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