Creamy Roasted Red Pepper Tomato Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY TOMATO AND ROASTED PEPPER SOUP



Creamy Tomato and Roasted Pepper Soup image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 12

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.

CREAMY ROASTED RED PEPPER TOMATO SOUP



Creamy Roasted Red Pepper Tomato Soup image

Creamy roasted red pepper tomato soup made in 30 minutes! Savory, flavorful, and so easy to make. The perfect side to sandwiches, salads, and more!

Provided by Minimalist Baker

Categories     Side     Soup

Time 30m

Number Of Ingredients 18

2 large red bell peppers ((left whole))
1 28-ounce can crushed or peeled tomatoes in juices
1 6-ounce can tomato paste
1 cup water ((sub up to half with extra coconut milk for creamier soup))
1 14-ounce can light coconut milk ((use full fat for creamier soup))
1 1/2 Tbsp dried dill ((or sub 3 Tbsp (5 g) minced fresh dill per 1 1/2 Tbsp dried))
1 Tbsp garlic powder
1 tsp dried basil ((or sub 2 tsp minced fresh basil per 1 tsp dried))
1/2 tsp each sea salt and black pepper
3-4 Tbsp coconut sugar ((or stevia to taste))
1 pinch red pepper flake ((optional // for heat))
Croutons
Sliced tomatoes
Fresh dill
Full-fat coconut milk
Crispy baked chickpeas
Nutritional yeast or Vegan Parmesan Cheese
Black pepper

Steps:

  • Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
  • In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup (see photo).
  • Transfer to blender or use immersion blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
  • Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
  • Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes, crispy baked chickpeas, nutritional yeast or Vegan Parmesan Cheese, and/or black pepper.
  • Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.

Nutrition Facts : ServingSize 1 serving, Calories 161 kcal, Carbohydrate 35.5 g, Protein 7.1 g, Fat 0.4 g, Sodium 715 mg, Fiber 8.8 g, Sugar 25 g

ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

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

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

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

CREAMY ROASTED RED PEPPER TOMATO SOUP



Creamy Roasted Red Pepper Tomato Soup image

Warm up this winter with this Creamy Roasted Red Pepper Tomato Soup. Studded with bacon and topped with pesto cream cheese, this Creamy Roasted Red Pepper Tomato Soup looks like you spent the entire day making it. Nope. Not even close.

Provided by My Food and Family

Categories     Soup Recipes

Time 50m

Yield Makes 10 servings.

Number Of Ingredients 16

4 lb. tomatoes
4 large red peppers, chopped and de-seeded
4 large yellow peppers, chopped and de-seeded
4 large green peppers, chopped and de-seeded
3 medium jalapeño peppers, chopped and de-seeded
2 large sweet yellow onions, sliced
1 head garlic, peeled and roughly chopped
1 pkg. (1 lb.) bacon
1 cup fresh basil leaves
sea salt and pepper to taste
4 Tbsp. olive oil
1/4 cup butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread (for garnish)
4 oz. (1/2 of 8-oz. pkg. PHILADELPHIA Cream Cheese, cubed (for garnish)
1 cup croutons (for garnish)

Steps:

  • Preheat oven to 450ºF.
  • Core and cut tomatoes in half and place in a large oven roasting pan. Add chopped peppers, sliced onions, chopped garlic and uncooked bacon.
  • Add 1 cup fresh basil leaves to the roasting pan mixture. Make sure the stems are removed and the leaves have been washed and patted dry. Salt and pepper all items in the roasting pan and toss.
  • Pour the olive oil over the items in the roasting pan and toss lightly.
  • Place the roasting pan full of veggies, bacon and herbs into an oven on the middle upper rack and bake for approximately 30 minutes until everything is soft and juicy. Cool 10 to 15 minutes.
  • Blend veggies in batches in a blender on the liquefy setting. Pour the contents into a large stock pot or soup pan and heat over medium heat.
  • Once everything is blended and in the pot, add 1/4 cup butter and the 8 oz. of PHILADELPHIA Cream Cheese and stir until melted and incorporated. Salt and pepper to taste. Adjust the flavoring at this point according to taste, perhaps adding some Italian seasonings or red pepper flakes.
  • For the pesto cream sauce garnish, pick up a jar of pesto at the local grocer. Mix 1/4 cup pesto with 4 oz. of cream cheese.
  • When serving the soup, garnish with croutons and a dollop of the pesto cream cheese topping. Serve immediately and enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CREAM OF TOMATO AND ROASTED RED PEPPER SOUP



Cream of Tomato and Roasted Red Pepper Soup image

Easiest soup on the planet -- good hot or cold, ready in 20 minutes, tops. 4 main ingredients. Simply delicious. Company worthy. You're welcome to roast your own peppers, but I use canned or jarred peppers, including the juice. I blend it with a stick blender; you could also use your blender but it's just one more thing to wash! Use any color onion you choose. Adjust the seasonings according to preference and use from 4-8 oz of regular or low fat cream cheese.

Provided by One Happy Woman

Categories     < 15 Mins

Time 15m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 -3 garlic cloves, minced
1 large onion, chopped
1 (28 ounce) can chopped tomatoes
1 (28 ounce) can roasted red peppers (or equivalent)
12 ounces water
2 garlic cloves, chopped
1 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon lemon pepper
8 ounces cream cheese

Steps:

  • Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
  • Season with smoked paprika, salt and lemon pepper.
  • Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
  • Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
  • Blend until smooth with stick blender.
  • Serve hot or chill and serve cold.

Nutrition Facts : Calories 173.2, Fat 13.7, SaturatedFat 6, Cholesterol 31.2, Sodium 1602.5, Carbohydrate 11.3, Fiber 2.8, Sugar 4.4, Protein 3.7

ROASTED RED BELL PEPPER & TOMATO SOUP



Roasted Red Bell Pepper & Tomato Soup image

Here is a good recipe for Roasted Red Pepper & Tomato Soup, based on a dish served at the Red Devil Restaurant in Newmarket, Ontario, Canada. Roasted Red Pepper & Tomato Soup

Provided by Dave Newcombe

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 sweet red peppers
6 cups tomatoes, chopped (2 - 28 oz. cans, undrained)
2 tablespoons vegetable stock base
2 tablespoons sugar
salt
white pepper
1/4 cup 35% cream
4 tablespoons butter
1 sprig fresh basil (for garnish)

Steps:

  • Grill the peppers, turning frequently, until bla ckened all over.
  • Peel off the skin.
  • Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides.
  • Do not wash as this will flush away much of the flavour.
  • Puree peppers and tomatoes in a blender or food processor.
  • Strain out seeds.
  • Place pepper/tomato mixture in a saucepan.
  • Bring to a boil, then simmer uncovered for about 25 minutes.
  • Add remaining ingredients except butter and basil.
  • Simmer uncovered for 15 - 20 minutes.
  • Remove from heat. Set pan in ice water and gradually whisk in butter.
  • Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild.
  • Some people might like to add a little zing, like maybe a dash of Tabasco.
  • Dave Newcombe reply:daven at primeline dot net.

Nutrition Facts : Calories 233.9, Fat 16.9, SaturatedFat 10.3, Cholesterol 47.1, Sodium 101.6, Carbohydrate 20.9, Fiber 4.4, Sugar 15.9, Protein 3.4

More about "creamy roasted red pepper tomato soup recipes"

ROASTED RED PEPPER AND TOMATO SOUP RECIPE • …
roasted-red-pepper-and-tomato-soup image
2020-01-13 Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel and discard the skins and the core. Reserve one of the roasted peppers and tear it into rustic pieces. Set aside. Puree the rest in a small food …
From ciaoflorentina.com


SLOW COOKER ROASTED RED PEPPER AND TOMATO SOUP
slow-cooker-roasted-red-pepper-and-tomato-soup image
Preheat oven to 350 degrees. Place all vegetables and garlic onto sheet pan and coat with olive oil, salt and pepper. Roast in the oven for 45 minutes or until tender and vegetables are slightly charred. Scrap vegetables from baking …
From strawberryblondiekitchen.com


30-MINUTE ROASTED RED PEPPER AND TOMATO SOUP - CHEF …
2022-01-25 Cook for 2 minutes. Add in garlic and cook for 1 minute. Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off …
From chefsavvy.com
5/5 (2)
Total Time 30 mins
Category Soup
Calories 200 per serving
  • Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly.


CREAMY ROASTED RED PEPPER AND TOMATO SOUP RECIPE
2021-10-18 Heat the oven to 190°. Lay the red peppers on a baking tray, drizzle with the olive oil and roast until soft, turning once. This is usually about 15 minutes. In a large stove top pan add the tomatoes, roasted red peppers, onion, vinegar, sugar and stock. Season the soup well with salt and pepper at this point.
From cleaneatingwithkids.com
Category Dinner, Soups


ROASTED RED PEPPER TOMATO SOUP - PRETTY. SIMPLE. SWEET.
2017-12-06 Preheat oven to 400F/200C. Place garlic, tomatoes, peppers and onion, cut side up, in a large baking pan or a rimmed baking sheet. Drizzle with olive oil, and sprinkle generously with salt and pepper. Place on the middle rack of the oven, and bake for 40 minutes until roasted and tender, turning the vegetables after 20 minutes.
From prettysimplesweet.com


RECIPE: CREAM OF ROASTED RED PEPPER & TOMATO SOUP - FRESCOLIO
Add the chicken or vegetable stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and …
From frescolio.ca


ROASTED RED PEPPER TOMATO SOUP - THIS HEALTHY KITCHEN
2021-03-28 Instructions. Preheat the oven to 425 degrees F convection bake, and line a large baking sheet with parchment paper. Arrange your veggies in a single layer and drizzle with the oil (if using) and sprinkle with the parsley and basil.
From thishealthykitchen.com


RED PEPPER TOMATO SOUP | CANADIAN LIVING
2005-07-14 Method. In saucepan, heat oil over medium heat; cook onions, garlic and basil, stirring occasionally, for 5 minutes or until softened. Add tomatoes, stock, red pepper and pepper; bring to boil. Reduce heat and simmer for about 15 minutes or until slightly thickened. With immersion blender or in blender, pur?soup; reheat if necessary.
From canadianliving.com


ULTIMATE CREAMY ROASTED RED PEPPER AND TOMATO SOUP
2020-10-07 Sweat the aromatics in olive oil until tender. Stir in the garlic, turmeric and salt and heat until fragrant. Add the tomatoes, peppers, veg and broth and simmer to develop the flavors. It doesn’t take long (15-20 minutes). Puree the soup with an immersion blender or use a food processor or standard blender.
From garlicandzest.com


CREAMY ROASTED TOMATO AND RED PEPPER SOUP - TRUE …
2021-09-10 Preheat the oven to 425 degrees and begin by prepping the vegetables. Cut the tomatoes in half, thinly slice the onion, smash the garlic cloves and remove the paper skins and chop the red peppers into ¾ inch pieces. Add the chopped vegetables to a large roasting pan or glass baking dish.
From true-north-kitchen.com


ROASTED RED PEPPER AND TOMATO SOUP RECIPE - SOUPNATION.NET
2021-10-13 Cook for 2 minutes. Add in garlic and cook for 1 minute. Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly. Place in a blender and pulse until smooth and creamy. About 30 …
From soupnation.net


EASY ROASTED RED PEPPER TOMATO SOUP - NOURISHED BY NUTRITION
2020-11-02 Instructions. Heat the olive oil in a large soup pot over medium heat. Sauté the onions until soft and fully translucent; about 5 minutes. Add the garlic and sauté for 30 seconds or until fragrant. Next, add the tomato paste and mix to coat the onions and garlic. Add the peppers, tomatoes, and vegetable broth to the pot.
From nourishedbynutrition.com


TOMATO AND ROASTED RED PEPPER SOUP | FOODIECRUSH.COM
Preheat the oven to 400°F and place the tomatoes in a single layer on a rimmed baking sheet lined with foil. Nestle the two halves of garlic and the fresh herbs in with the tomatoes, drizzle with olive oil, season with kosher salt and freshly ground black pepper. Bake for 40-45 minutes.
From foodiecrush.com


FRESH & CREAMY ROASTED RED PEPPER TOMATO SOUP
2020-07-14 Meanwhile, melt butter in a medium pot over medium heat. Add onions and garlic and cook until the onions are translucent, taking care not to burn the garlic. Add the tomatoes and chicken stock and bring to a simmer. If desired, peel the outside skin of the pepper off before placing it into the pot of soup.
From dontwastethecrumbs.com


CREAMY ROASTED RED PEPPER TOMATO AND ORZO SOUP
Devein peppers then chop peppers. Set aside. Heat olive oil in a large pot over medium-high heat. Add onion and carrots and saute 4 minutes. Add garlic and saute 1 minute longer. Stir in chicken broth, tomatoes, tomatoes paste and bell pepper. Season with salt and pepper to taste. Taste and add sugar if desired.
From cookingclassy.com


ROASTED RED PEPPER AND TOMATO SOUP - COOKIE AND KATE
2011-10-11 Instructions. Preheat your oven to 375 degrees Fahrenheit with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper. Place the tomatoes on one of the prepared baking sheets. Place the bell peppers and onions on the other baking sheet.
From cookieandkate.com


ROASTED RED PEPPER SOUP WITH TOMATO - CHATELAINE
MELT butter in a large pot over medium. Add onion and cook, stirring until softened, 5 min. Add garlic, tomato paste, paprika and salt and cook, stirring, for 1 min. Add tomatoes and water and ...
From chatelaine.com


ROASTED RED PEPPERS SOUP - MSN
Directions . In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer.
From msn.com


CREAMY TOMATO AND ROASTED RED PEPPER SOUP | A HINT OF HONEY
2011-05-07 1. Heat olive oil in a large pot over medium-high heat. Add carrot and onion and saute until tender, about 5 minutes. Add garlic and saute for another minute. Season with salt and pepper. Add tomato paste and cook for 1 minute. Stir in the tomatoes, roasted red peppers, and broth. Bring to a boil; reduce heat; simmer 25 minutes until the ...
From ahintofhoney.com


ROASTED RED PEPPER AND TOMATO SOUP RECIPE | RECIPES.NET
2022-03-21 Preheat your oven to 375 degrees F with 2 racks placed in the middle of the oven. Grease 2 (preferably rimmed) baking sheets with cooking spray or brush lightly with olive oil.
From recipes.net


CREAMY ROASTED RED PEPPER TOMATO SOUP - AMBER'S NATURAL …
2019-01-30 How to make roasted red pepper tomato soup. Chop red pepper, celery, and carrot in large chunks, then place on a baking tray. Drizzle with 1 tbsp olive oil, and season with salt and pepper. Place in the Oven and Bake 180 degrees Celcius for 20 mins or until vegetables start to blacken on the edges. Finely dice onion and garlic and place in a ...
From ambersnaturalnutrition.com


ROASTED RED PEPPER TOMATO SOUP - TWO PEAS & THEIR POD
2017-02-10 In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook until soften, about 5 minutes. Add in the garlic, tomato paste, and bay leaves. Stir until the tomato paste is mixed in. Add the tomatoes, roasted red peppers, vegetable broth, sugar, dried thyme, and crushed red pepper.
From twopeasandtheirpod.com


ROASTED RED PEPPER TOMATO SOUP | MINIMALIST BAKER RECIPES
2013-02-07 Remove from oven and set aside. In a large pot over medium to medium-high heat, add canned tomatoes, veggie broth, tomato paste, the slightly-drained vine-ripened tomatoes and the roasted veggies. Add another pinch of salt and pepper, stir and bring to a low boil. Reduce heat and simmer for 10 minutes.
From minimalistbaker.com


ROASTED RED PEPPER AND TOMATO SOUP | VANILLA AND BEAN
In a large skillet, add 1 Tbs of olive oil. Heat on low, then add the tomatoes and basil leaves. The tomatoes need to be softened and heated through, for about 10 minutes. Stir occasionally. Alternatively, the tomatoes can be roasted in a 425F oven for about 35 minutes OR in a cast iron skillet on the grill.
From vanillaandbean.com


CREAMY TOMATO AND ROASTED RED PEPPER SOUP - EASY PEASY FOODIE
2017-05-30 Preheat your oven to 220C / 200C / gas mark 7 / 425F. Place the tomatoes, peppers, onions, garlic, oil, salt and pepper in a large roasting tray and toss to coat the vegetables evenly in the oil, salt and pepper. Arrange everything in a single layer and place in your preheated oven. Roast the veggies for 30 minutes, then remove from the oven ...
From easypeasyfoodie.com


CREAMY ROASTED PEPPER AND TOMATO SOUP - RECIPE - FINECOOKING
In a large roasting pan, toss the peppers, tomatoes, carrots, onions, basil, and thyme with the paprika, cayenne, 1 tsp. of salt, a few grinds of pepper, and 6 Tbs. of the oil. Roast the vegetables, turning them every 15 minutes or so, until tender and browned in spots, about 45 minutes. Put one-third of the vegetables in a blender with 1 cup ...
From finecooking.com


ROASTED TOMATO SOUP - FAVORITE FAMILY RECIPES
2022-07-19 First, preheat the oven to 480 degrees. Next, add tomatoes, onion, garlic, and thyme to a glass baking dish. Drizzle the vegetables with a few tablespoons of olive oil. Roast for 35 minutes. The roasted tomatoes should blister and blacken in places. Remove from the oven and let cool for a few minutes.
From favfamilyrecipes.com


GORDON RAMSAY CREAMY ROASTED TOMATO SOUP - HELL'S KITCHEN
Best Roasted Creamy Tomatoes Soup Recipe. Preheat the oven to 350 degrees. On medium heat, place a roasting tray on the hob. Add the garlic, onions, and cayenne pepper first. Make sure your onions are well coated with olive oil, and cook for 5 minutes. A pinch of salt and pepper, brown sugar, and balsamic vinegar should be added to the tomatoes ...
From hellskitchenrecipes.com


CREAMY ROASTED TOMATO & RED PEPPER SOUP | ELIZABETH RIDER
Recipe: Preheat the oven to 400 degrees. Wash the tomatoes, carrot and bell pepper. Cut the tomatoes in half, the carrot into 2-inch pieces and the flesh off the bell pepper. Place all vegetables on a large baking sheet with the garlic clove and drizzle with 2 tbsp olive oil, pinch of crushed red pepper flakes, 1 tsp salt and 1/2 tsp black ...
From elizabethrider.com


ROASTED RED PEPPER AND TOMATO SOUP - BOWL OF DELICIOUS
2019-09-13 Drizzle with the olive oil (2 tablespoons) and season with kosher salt (1/2 teaspoon) and pepper (1/4 teaspoon). Bake at 425 degrees F for 30 minutes (see notes). Meanwhile, heat up chicken stock (2 cups) in a large pot on the stove. Add roasted tomatoes/onions/garlic to the warm chicken stock, along with the entire jar of roasted red peppers.
From bowlofdelicious.com


CREAMY ROASTED RED PEPPER TOMATO AND ORZO SOUP RECIPE
2022-03-22 Stir in chicken broth, tomatoes, tomatoes paste and bell pepper. Season with salt and pepper to taste. Taste and add sugar if desired. Add in basil sprig. Bring to a boil then reduce heat to medium-low and simmer for about 20 minutes, stirring occasionally, until veggies have softened. Meanwhile cook orzo according to directions on package.
From recipes.net


TOMATO AND ROASTED RED PEPPER SOUP - BUDGET BYTES
2022-03-05 Add one 28oz. can crushed tomatoes, 1/2 tsp dried basil, ¼ tsp dried thyme, ¼ tsp freshly cracked pepper, and 2 cups vegetable broth. Stir to combine and dissolve any flour left on the bottom of the pot. Heat the soup over medium, allowing it to come up to a simmer. Simmer the soup, stirring occasionally, for 15 minutes.
From budgetbytes.com


ROASTED RED PEPPER SOUP - CREAMY, HEALTHY AND DELICIOUS
2020-01-30 Instructions. Pre-heat the oven to 200°C (400°F). Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
From insidetherustickitchen.com


ROASTED TOMATO AND RED PEPPER SOUP - FUSS FREE FLAVOURS
2022-01-10 Cut the peppers into chunks, discarding the core, seeds, and stalk. Peel the garlic, and chop any large cloves in half. Step Two – Spread the onion, tomatoes, peppers and garlic out in a large roasting pan. Add a generous sprinkling of salt and pepper, herbs, and chilli or paprika if you want to use it.
From fussfreeflavours.com


CREAMY VEGAN ROASTED TOMATO & RED PEPPER SOUP
2022-01-02 Place the tomatoes, peppers and onion, cut side up, in a large baking pan or a rimmed baking sheet. Drizzle with olive oil, and sprinkle generously with salt and pepper. Place on the middle rack of the oven, and bake for 40 minutes until roasted and tender, turning the vegetables after 20 minutes.
From cinnamonandcoriander.com


ROASTED RED PEPPER AND TOMATO SOUP - DOWNSHIFTOLOGY
2017-12-10 Instructions. Turn the top broiler on in your oven. Slice the red bell peppers, tomatoes and onion in half. Remove the seeds and stems from the bell peppers, the stems from the tomatoes and the outer peel from the onion. Then, place these all on a baking tray and drizzle the veggies with olive oil and season with salt and pepper.
From downshiftology.com


CREAMY VEGAN TOMATO SOUP WITH ROASTED RED PEPPERS
2022-02-11 Once charred, roughly chop and set aside. In a large 5.5+ qt pot over medium heat, sauté the diced onion and minced garlic in a splash of the vegetable broth. After a few minutes, add in the vodka, oregano, parsley, thyme, red pepper flakes and bay leaf. Continue to sauté, about 3-5 minutes.
From homecookedroots.com


ROASTED TOMATO AND RED PEPPER CREAM SOUP RECIPE - HOME …
2017-07-07 The recipe for this Roasted Tomato and Red Pepper Soup is very easy, and makes a great idea for appetizer or simply as a light dinner. Enjoy! RELATED POSTS: Roasted Tomato Grilled Cheese Sandwich Shakshuka -Eggs in Tomato Sauce Tomato Basil Tart. Roasted Tomato and Red Pepper Soup. 5 from 1 vote. Roasted Tomato and Red Pepper …
From homecookingadventure.com


ROASTED RED PEPPER AND TOMATO SOUP - SEASONS AND SUPPERS
2022-02-22 Place on baking sheet, skin side down. Drizzle with olive oil, sprinkle with sugar and season with salt and pepper. Place into preheated oven and roast for 20 minutes. Remove from oven and drizzle with balsamic vinegar, then return to …
From seasonsandsuppers.ca


LAST MINUTE QUICK & EASY CREAMY ROASTED RED PEPPER …
Ingredients. 32 oz low sodium vegetable broth. 2 28 oz cans of whole or diced roasted tomatoes. 14 oz jar of roasted red peppers (or 2 large red peppers roasted) handful of fresh basil and thyme. 2 garlic cloves diced. 1/2 C light cream (optional) salt, pepper and garlic powder to taste. suggested toppings: shredded Parm cheese, grilled cheese ...
From confessionsofamotherrunner.com


ROASTED RED PEPPER TOMATO SOUP - RACHAEL'S GOOD EATS
2019-12-20 Preheat oven to Broil – 500 degrees F and cover a sheet pan with parchment paper. Slice red peppers around stem and lay flat, skin-side up, on parchment paper. Roughly chop onion, slice tomatoes in quarters and add to parchment paper. Drizzle with oil, sea salt, and garlic, if using. Broil for 12-15 minutes, or until peppers are starting to char.
From rachaelsgoodeats.com


ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN
2019-03-19 In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally. Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.
From thepioneerwoman.com


Related Search