ROAST RED PEPPER AND TOMATO SOUP RECIPES
ROAST RED PEPPER & TOMATO SOUP | BBC GOOD FOOD
A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.
Provided by blackethouse
Total Time 1 hours
Yield Serves 4
Steps:
- Pre heat oven to 200Ã?Â?C/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
- Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
- Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
- When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
- Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.
ROASTED RED PEPPER AND TOMATO SOUP RECIPE - FOOD.COM
This is a nice robust and colorful soup - packs a punch and yet has a great taste - nothing better than roasted red peppers and roasted tomatoes.
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat oven to 425 degrees.
- Line 1 cookie sheet with tin foil - wash and cut tomatoes in half, arrange cut side down on cookie sheet, drizzle generously with good extra virgin olive oil, course, kosher or sea salt and a touch of ground pepper - bake until tomato peels have split and developed a nice caramelized texture. Approximately 45 - 60 minutes. Remove from oven and allow to cool, remove tomato skins.
- While the tomatoes are caramelizing in the oven take your red peppers and blacken them over an open gas flame or in the case you do not have gas this can also be accomplished over an electric element simply by allowing the pepper contact with the heating coil till it blackens, or you could also do this on a gas grill. Place blackened peppers in a brown paper bag and allow to cool - I always make sure I have a plastic bag on the outside as the juices from the peppers will soak through as they cool. Once cooled remove skins, tops, ribs and seeds. Do not wash.
- In a large soup pot add 1 tbsp olive oil add onions, garlic and sauté till onions appear clear. Add chicken stock, white wine, tomato paste, basil, tomatoes and peppers. Allow to cook for approximately 30 minutes. If you have a hand held blender, puree until a creamy texture is accomplished, or you can do this in a blender a few cups at a time being very careful not to over crowd the blender as the top will pop off with the heat. Return the pureed mixture back to the pot add pepper flakes and reduce over medium heat for 10 minutes - if desired add cream and serve!
Nutrition Facts : Calories 171.2, FatContent 3.6, SaturatedFatContent 0.9, CholesterolContent 7.2, SodiumContent 651.9, CarbohydrateContent 25.2, FiberContent 4.8, SugarContent 14.1, ProteinContent 9.1
More about "roast red pepper and tomato soup recipes"
ROASTED TOMATO AND RED PEPPER SOUP | SAINSBURY'S RECIPES
A super simple soup recipe, classic blend of roasted tomatoes, peppers and onions with a Mexican-style addition of fajita seasoning to spice it up a bit!
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 370 calories per serving
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 370 calories per serving
In a large baking tray toss all the vegetables in the oil, seasoning and fajita mix until evenly coated and then arrange them in a single layer on the tray and roast for 20-30 minutes at 180 degress - until they are all cooked through.
Make croutons by tossing the cubes of bread in a small bowl with 1 tsp of olive oil, 1tbsp fajita seasoning and a good grind of black pepper. Lay onto a small baking tray lined with greaseproof paper, place in the oven when the veggies have 10 minutes left.
Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend.
To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves.
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ROASTED TOMATO AND RED PEPPER SOUP - FORKS OVER KNIVES
This bold, satisfying Roasted Tomato and Red Pepper Soup is the perfect meal to brighten a dreary winter day. Tomatoes and red bell peppers are roasted then blended for a full-bodied base with a resplendent red hue.
From forksoverknives.com
Total Time 45 minutes
From forksoverknives.com
Total Time 45 minutes
- Serve soup hot, garnished with parsley.
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ROASTED TOMATO AND RED PEPPER SOUP | SAINSBURY'S RECIPES
A super simple soup recipe, classic blend of roasted tomatoes, peppers and onions with a Mexican-style addition of fajita seasoning to spice it up a bit!
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 370 calories per serving
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 370 calories per serving
In a large baking tray toss all the vegetables in the oil, seasoning and fajita mix until evenly coated and then arrange them in a single layer on the tray and roast for 20-30 minutes at 180 degress - until they are all cooked through.
Make croutons by tossing the cubes of bread in a small bowl with 1 tsp of olive oil, 1tbsp fajita seasoning and a good grind of black pepper. Lay onto a small baking tray lined with greaseproof paper, place in the oven when the veggies have 10 minutes left.
Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend.
To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves.
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This bold, satisfying Roasted Tomato and Red Pepper Soup is the perfect meal to brighten a dreary winter day. Tomatoes and red bell peppers are roasted then blended for a full-bodied base with a resplendent red hue.
From forksoverknives.com
Total Time 45 minutes
From forksoverknives.com
Total Time 45 minutes
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From ciaoflorentina.com
Reviews 5
Total Time 80 minutes
Category Soups
Cuisine Italian
Calories 338 kcal per serving
From ciaoflorentina.com
Reviews 5
Total Time 80 minutes
Category Soups
Cuisine Italian
Calories 338 kcal per serving
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From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Lunch
Calories 135 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Lunch
Calories 135 calories per serving
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