Roasted Red Pepper and Tomato Soup. Discover new finds for everyone in the family at Zulily. Heat olive oil over moderate heat. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar.
You can have Roasted Red Pepper and Tomato Soup using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Roasted Red Pepper and Tomato Soup
- You need 4 of large red bell peppers.
- It’s 8 of large plum tomatoes, halved lengthwise.
- You need 1 of red onion, cut into 6 wedges.
- Prepare 4 of large cloves garlic, unpeeled.
- Prepare 2 tsp of EVOO : o.
- Prepare 3 c of low-sodium vegetable or chicken stock.
- You need 2 tsp of finely chopped fresh sage.
- Prepare to taste of black pepper.
This healthy Roasted Red Pepper and Tomato Soup recipe is smooth and creamy, like a bisque, and packed with deep flavor from slow-roasting the tomatoes, onion, and garlic, and using jarred roasted red peppers! In a medium saucepan, heat the vegetable broth on medium heat. Add the roasted vegetables (reserve half a red bell pepper for garnish), tomato paste, parsley, paprika and cayenne pepper. Roasted Tomato and Red Pepper Soup A simple and easy to make roasted tomato and red pepper soup.
Roasted Red Pepper and Tomato Soup step by step
Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place the whole peppers and tomatoes cut side up on sheet. Bake 20 min..
Add garlic and onion to baking sheet and drizzle with oil. Bake 40 min., turning peppers once, until peppers and tomatoes are very soft and onion is tender. Set aside to cool..
Peel peppers discarding seeds and white membrane. Peel tomatoes. Puree in food processor with onions. Squeeze in garlic pulp and puree all veggies until smooth..
Transfer veggies to sauce pan and stir in stock and sage. Heat soup until simmering. Add pepper to taste..
This healthy homemade soup is filled with fresh tomatoes, red onion, bell peppers, zucchini, and dried herbs. 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. James Martin's simple red pepper and tomato soup has a lovely rich flavour from roasting the peppers, shallots and tomatoes. The soup can be served hot or cold.
