PurÉed Tomato And Red Pepper Soup Recipes

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RED PEPPER AND TOMATO SOUP



Red Pepper and Tomato Soup image

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

2 (10 ounce) cans condensed tomato soup
1 ½ cups water
1 cup tomato juice (such as Mott's®)
⅓ cup minced chives
¼ teaspoon garlic, minced
¼ pinch cayenne pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon paprika
½ cup diced tomatoes
½ cup diced red bell pepper

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

CREAMY ROASTED RED PEPPER AND TOMATO BASIL SOUP- WHOLE30



Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30 image

Make and share this Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30 recipe from Food.com.

Provided by REALtorFOOD

Categories     < 15 Mins

Time 15m

Yield 6 Cups, 4 serving(s)

Number Of Ingredients 6

1 (28 ounce) can tomato puree
1 (12 ounce) jar roasted red peppers in brine (drained)
1 (13 1/2 ounce) can coconut milk
10 fresh basil leaves (chiffonade)
1/4 teaspoon red chili pepper flakes
1/2 teaspoon salt (to taste)

Steps:

  • combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.
  • add basil leaves and coconut milk and cook stirring 2 minutes to combine.
  • add salt and red pepper flakes and stir.
  • remove from stove.
  • allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer).
  • Serve hot or chilled.
  • can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost.

Nutrition Facts : Calories 264.7, Fat 20.9, SaturatedFat 18.2, Sodium 361.5, Carbohydrate 20.6, Fiber 3.9, Sugar 9.6, Protein 5.3

ROASTED TOMATO SOUP



Roasted Tomato Soup image

My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 pounds roma (plum) tomatoes, quartered
1 yellow onion, halved and quartered
½ red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 ½ teaspoons freshly ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
  • Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  • Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
  • Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g

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