CREAMY TOMATO AND ROASTED PEPPER SOUP
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 12
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
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
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
CREAMY ROASTED RED PEPPER TOMATO SOUP
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
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
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
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
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
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 • …
From ciaoflorentina.com
SLOW COOKER ROASTED RED PEPPER AND TOMATO SOUP
From strawberryblondiekitchen.com
30-MINUTE ROASTED RED PEPPER AND TOMATO SOUP - CHEF …
From chefsavvy.com
5/5 (2)Total Time 30 minsCategory SoupCalories 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
From cleaneatingwithkids.com
Category Dinner, Soups
ROASTED RED PEPPER TOMATO SOUP - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
RECIPE: CREAM OF ROASTED RED PEPPER & TOMATO SOUP - FRESCOLIO
From frescolio.ca
ROASTED RED PEPPER TOMATO SOUP - THIS HEALTHY KITCHEN
From thishealthykitchen.com
RED PEPPER TOMATO SOUP | CANADIAN LIVING
From canadianliving.com
ULTIMATE CREAMY ROASTED RED PEPPER AND TOMATO SOUP
From garlicandzest.com
CREAMY ROASTED TOMATO AND RED PEPPER SOUP - TRUE …
From true-north-kitchen.com
ROASTED RED PEPPER AND TOMATO SOUP RECIPE - SOUPNATION.NET
From soupnation.net
EASY ROASTED RED PEPPER TOMATO SOUP - NOURISHED BY NUTRITION
From nourishedbynutrition.com
TOMATO AND ROASTED RED PEPPER SOUP | FOODIECRUSH.COM
From foodiecrush.com
FRESH & CREAMY ROASTED RED PEPPER TOMATO SOUP
From dontwastethecrumbs.com
CREAMY ROASTED RED PEPPER TOMATO AND ORZO SOUP
From cookingclassy.com
ROASTED RED PEPPER AND TOMATO SOUP - COOKIE AND KATE
From cookieandkate.com
ROASTED RED PEPPER SOUP WITH TOMATO - CHATELAINE
From chatelaine.com
ROASTED RED PEPPERS SOUP - MSN
From msn.com
CREAMY TOMATO AND ROASTED RED PEPPER SOUP | A HINT OF HONEY
From ahintofhoney.com
ROASTED RED PEPPER AND TOMATO SOUP RECIPE | RECIPES.NET
From recipes.net
CREAMY ROASTED RED PEPPER TOMATO SOUP - AMBER'S NATURAL …
From ambersnaturalnutrition.com
ROASTED RED PEPPER TOMATO SOUP - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
ROASTED RED PEPPER TOMATO SOUP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
ROASTED RED PEPPER AND TOMATO SOUP | VANILLA AND BEAN
From vanillaandbean.com
CREAMY TOMATO AND ROASTED RED PEPPER SOUP - EASY PEASY FOODIE
From easypeasyfoodie.com
CREAMY ROASTED PEPPER AND TOMATO SOUP - RECIPE - FINECOOKING
From finecooking.com
ROASTED TOMATO SOUP - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
GORDON RAMSAY CREAMY ROASTED TOMATO SOUP - HELL'S KITCHEN
From hellskitchenrecipes.com
CREAMY ROASTED TOMATO & RED PEPPER SOUP | ELIZABETH RIDER
From elizabethrider.com
ROASTED RED PEPPER AND TOMATO SOUP - BOWL OF DELICIOUS
From bowlofdelicious.com
CREAMY ROASTED RED PEPPER TOMATO AND ORZO SOUP RECIPE
From recipes.net
TOMATO AND ROASTED RED PEPPER SOUP - BUDGET BYTES
From budgetbytes.com
ROASTED RED PEPPER SOUP - CREAMY, HEALTHY AND DELICIOUS
From insidetherustickitchen.com
ROASTED TOMATO AND RED PEPPER SOUP - FUSS FREE FLAVOURS
From fussfreeflavours.com
CREAMY VEGAN ROASTED TOMATO & RED PEPPER SOUP
From cinnamonandcoriander.com
ROASTED RED PEPPER AND TOMATO SOUP - DOWNSHIFTOLOGY
From downshiftology.com
CREAMY VEGAN TOMATO SOUP WITH ROASTED RED PEPPERS
From homecookedroots.com
ROASTED TOMATO AND RED PEPPER CREAM SOUP RECIPE - HOME …
From homecookingadventure.com
ROASTED RED PEPPER AND TOMATO SOUP - SEASONS AND SUPPERS
From seasonsandsuppers.ca
LAST MINUTE QUICK & EASY CREAMY ROASTED RED PEPPER …
From confessionsofamotherrunner.com
ROASTED RED PEPPER TOMATO SOUP - RACHAEL'S GOOD EATS
From rachaelsgoodeats.com
ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love