Redpeppersoupwithsundriedtomatoesandswisscheese Recipes

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ROASTED RED PEPPER AND SUNDRIED TOMATO SOUP



Roasted Red Pepper and Sundried Tomato Soup image

Provided by Food Network

Yield Makes 4 bento servings

Number Of Ingredients 9

1-ounce sundried tomatoes (about 8 pieces do not use the oil packed type)
1 small onion, diced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
3 sweet or bell red peppers, charred, skinned, and seeded (see page I45), or a 6ounce
Jar of prepared roasted sweet peppers
2 fresh ripe plum tomatoes, cut into eighths
Salt and freshly ground black pepper to taste
4 fresh basil leaves, for garnish (use purple basil if available)

Steps:

  • Rehydrate the dried tomatoes by soaking them in warm water for hour. Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt, and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skills. Adjust the seasoning and serve with fresh basil leaves as a garnish.

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

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