RED PEPPER AND TOMATO SOUP
A simple soup but built with exquisite taste! Serve with chopped green onions or fresh parsley, optional.
Provided by Tish Young
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
- Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 24.9 g, Fat 2.5 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 995.8 mg, Sugar 13.7 g
ROASTED RED PEPPER AND TOMATO SOUP
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
Time 1h40m
Yield 6
Number Of Ingredients 15
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, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g
ROASTED RED PEPPER AND TOMATO SOUP
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.
Provided by Ravenseyes
Categories Peppers
Time 2h20m
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, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.2, Sodium 651.9, Carbohydrate 25.2, Fiber 4.8, Sugar 14.1, Protein 9.1
ROAST RED PEPPER & TOMATO SOUP
A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.
Provided by blackethouse
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Pre heat oven to 200ÃÂC/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.
PURéED TOMATO AND RED PEPPER SOUP
I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.
- Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
- Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
- Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.
ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA
Liven up a tomato soup with a few easy and tasty additions, including a spoonful of ricotta. It's classic comfort food and also a low-calorie, healthy option
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Soup, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
- Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.
Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
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