TOMATO ROASTED RED PEPPER SOUP RECIPES

ROASTED TOMATO AND RED PEPPER SOUP | SAINSBURY'S RECIPES

Roasted tomato and red pepper soup | Sainsbury's Recipes image

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!

Provided by Sainsbury's

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1kg ripe tomatoes - left whole if using cherry, or roughly chopped if you're using larger vine or plum tomatoes
2 brown onions - peeled and quartered
2 large carrots - peeled and diced
2 red peppers - cored and cut into quarters
3tbsps vegetable oil - includes 1 for the croutons
2tbsp fajita seasoning - includes 1 for the croutons
700ml vegetable stock
400g (1 can) chickpeas - drained
4 slices bread, cut into cubes - slightly stale works well for croutons
4tbsp low fat sour cream - optional, to serve
10g fresh coriander, leaves picked - to serve

Steps:

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.

Nutrition Facts : Calories 370 calories, FatContent 13.0 grams, SaturatedFatContent 2.9 grams, SugarContent 19.0 grams, SodiumContent 1700.0 milligrams salt, CarbohydrateContent 43.0 grams, FiberContent 12.6 grams, ProteinContent 11.8 grams

CREAMY TOMATO AND ROASTED PEPPER SOUP - FOOD NETWORK

Creamy Tomato and Roasted Pepper Soup - Food Network image

Provided by Patrick and Gina Neely : Food Network

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 Vidalia onion, chopped
1 carrot, chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (12-ounce) jar roasted red peppers, drained and chopped
2 1/2 cups chicken broth
2 teaspoons sugar, optional
1/2 cup half-and-half
1/4 cup chopped fresh basil, plus more for garnish

Steps:

Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
Serve in soup bowls with a sprinkle of fresh basil on top.

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