RED PEPPER TOMATO SOUP RECIPES

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 Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

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
? 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 | MYRECIPES

Tomato-and-Red Pepper Soup Recipe | MyRecipes image

Red pepper adds a tangy zest to this classic crowd-pleaser.

Provided by MyRecipes

Total Time 15 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 (28-oz.) can whole tomatoes
1 (12-oz.) jar roasted red peppers, drained
¼ cup half-and-half
1?½ teaspoons kosher salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
2 garlic cloves

Steps:

Process all ingredients and 1/4 cup water in a food processor until smooth, stopping to scrape down sides as needed. Transfer mixture to a medium-size saucepan, and cook over medium-high heat, stirring often, 8 minutes or until hot. Serve immediately.

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