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Roasted Red Pepper & Tomato Soup

Is there anything better on a cold day?

Roasted Red Pepper & Tomato Soup
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  1. 7-8 medium to large red bell peppers, quartered, seeded, membranes removed
  2. 2 tbsp olive oil
  3. 2 tbsp minced garlic
  4. 2 tablespoons olive oil or butter
  5. 1/2 onion, chopped
  6. 2 celery stalks, chopped
  7. additional 2 tbsp minced garlic
  8. 5.5 oz can of tomato paste
  9. 2½ teaspoons ground cumin
  10. 1½ teaspoon smoked paprika
  11. 1½ teaspoon salt
  12. ¼ teaspoon cayenne pepper (optional)
  13. 4 cups vegetable or chicken broth
  14. 18oz can of stewed or diced tomatoes
  15. 1/2 cup dry wine (optional)
  16. 1/2 cup heavy cream
Garnish Options
  1. Handful cilantro leaves, chopped
  2. Chopped Chives
  3. Sour Cream
Roast the peppers
  1. Preheat oven to 450 degrees Fahrenheit. Toss peppers in a bowl or clean sink with olive oil and minced garlic, until well-coated.
  2. Arrange your peppers, cut side down, in a single layer on a large, rimmed baking sheet (use two sheets if necessary).
  3. Roast on the upper rack (and lower rack, if you're using two baking sheets) until peppers are blackened across the top, around 20 minutes.
  4. Once the peppers are deeply blackened, remove them from the oven and use kitchen tongs to transfer the peppers to a medium-sized bowl and cover.
  5. Let the peppers steam for at least 10 minutes. Remove the cover and let them cool until they are manageable.
  6. Use your fingers to peel off the charred top layer of skin and discard.
Make the Soup
  1. In a large soup pot over medium-high heat, warm 2 tablespoons of olive oil or butter, then add the chopped onion, celery, and additional garlic (if desired) and a sprinkle of salt. Sauté, stirring occasionally, until the onions are softened and turning translucent, about 5 to 8 minutes.
  2. Add the tomato paste, cumin, paprika, salt and optional cayenne pepper and cook for one minute, while stirring constantly.
  3. Slowly stir in the vegetable stock, canned tomatoes, optional wine, red peppers and stir. Bring the soup to a gentle boil, then reduce heat to maintain a simmer and cook for 15 minutes, stirring occasionally. Alternatively, you can cook on very low heat for up to 2 hours if you have time to spare.
  4. Once your soup is done cooking, remove it from heat and allow it to cool for at least 30 minutes. Do not try to blend it while steaming hot, bad things will happen.
  5. Blend the soup: Transfer soup to a blender in at least 2 batches (do NOT fill your blender over halfway) and cover the top of the blender with a thick layer of kitchen towel. Blend until smooth.
  6. Transfer puréed soup to another pot or a bowl and continue until all of the soup is blended.
  7. Alternatively, use an immersion blender to blend the soup in the pot. Blend until the mixture is smooth and creamy.
  8. Transfer soup back to your cooking pot and rewarm gently on the stove.
  9. Whisk in the heavy cream and keep warm until ready to serve.
  10. To serve, top with a dollop of sour cream and chopped cilantro or chives, and sprinkle with cracked black pepper. Enjoy!

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