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
ROASTED TOMATO, RED PEPPER AND CHORIZO SOUP
Steps:
- Pre-heat the oven to 170⁰C.
- Put all the vegetables and whole garlic cloves in a bowl and mix well with the oil and a good seasoning of salt.
- Place on a baking tray and roast for approximately 45mins - 50 mins turning half way through until roasted but not charred.
- Meanwhile fry the chorizo in a drop of oil for a minute or two until crispy - drain and set aside.
- Once the vegetables are roasted remove the garlic, half the peppers and a good handful of the cherry sized tomatoes.
- Cut the pepper strips into chunks and set aside with the reserved cherry tomatoes.
- Put the remaining vegetables and juices in a large saucepan and then cut and squeeze the garlic cloves in there, discarding the skin.
- Add the stock, tomato puree, lemon juice, sugar and seasoning to taste and bring to a simmer.
- Add the basil leaves and blend with a stick blender.
- Return the reserved vegetables and fried chorizo to the pan (holding some back for garnishing), check seasoning and gently heat through before serving.
- Garnish with the reserved vegetables, chorizo and basil.
- Serve with warm crusty bread.
ROASTED TOMATO AND PEPPER SOUP
You'll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal. -Debby Harden, Williamston, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place tomatoes and peppers, cut side down, in a 15x10x1-in. baking pan. Bake at 425° for 20 minutes. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened., Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers., In a large saucepan, saute onions in oil until tender. Add the garlic, cumin and coriander; saute 1 minute longer. Add the broth, tomatoes and peppers. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese.
Nutrition Facts : Calories 193 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 781mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 8g protein.
ROASTED TOMATO AND RED BELL PEPPER SOUP
Categories Soup/Stew Food Processor Tomato Roast Wheat/Gluten-Free Ricotta Bell Pepper Chill Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
- Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
- Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.
More about "roasted tomato red pepper and chorizo soup recipes"
CHORIZO AND ROASTED RED PEPPER SOUP - NOSHING WITH …
From noshingwiththenolands.com
Cuisine AmericanTotal Time 50 minsCategory Soup RecipesCalories 412 per serving
- Place the peppers on a rimmed cookie sheet and broil until the skin is blackened. Place the peppers in a Ziploc bag to steam. When cooled remove the blackened skin and dice the red pepper and mince the jalapenos. Set aside.
- Remove the Chorizo meat from the casings and saute in a large pot over medium heat until browned. Remove the meat onto a paper towel-lined plate. Drain any fat.
- In the same pot over medium heat add the Tbsp. of olive oil and saute the onion until translucent. Add the garlic, paprika, smoked paprika, crushed red pepper, salt, and pepper. Saute for 1-2 min. Reserve 1/4 of the red pepper and add the rest with the jalapenos. Add the chicken stock and canned tomatoes. Cook simmering for 15 min.
- With a handheld immersion blender or standup blender, blend until smooth. Add the reserved Chorizo and peppers, heat through, and serve with a dollop of sour cream.
ROASTED RED PEPPER AND TOMATO SOUP | FOODLAND ONTARIO
From ontario.ca
Servings 6Estimated Reading Time 1 min
HEALING ROASTED TOMATO AND RED PEPPER SOUP
From robustrecipes.com
ROASTED TOMATO & CHORIZO SOUP WITH BRAUN …
From myfussyeater.com
ROASTED RED PEPPER & TOMATO SOUP - DIVALICIOUS RECIPES
From divaliciousrecipes.com
ROASTED RED PEPPER AND TOMATO SOUP | SLIMMING EATS RECIPES
From slimmingeats.com
PACIFIC ROASTED RED PEPPER AND TOMATO SOUP RECIPE
From soupnation.net
ROASTED PEPPER & TOMATO SOUP - SBCANNING.COM - HOMEMADE …
From sbcanning.com
ROASTED TOMATO AND RED PEPPER CREAM SOUP RECIPE - HOME …
From homecookingadventure.com
ROASTED TOMATO AND RED PEPPER SOUP - RECIPES OF MY ART
From recipesofmyart.com
ROASTED RED PEPPER AND TOMATO SOUP | BRITISH RECIPES | GOODTO
From goodto.com
ROASTED RED PEPPER & TOMATO RECIPES - COOK WITH CAMPBELLS …
From cookwithcampbells.ca
ROASTED TOMATO & RED PEPPER SOUP WITH CHORIZO - HOMEMADE …
From homemademorgan.com
ROASTED TOMATO & PEPPER SOUP | RACHAEL RAY | RECIPE
From rachaelrayshow.com
CREAMY ROASTED RED PEPPER AND TOMATO SOUP ON TRIVET RECIPES
From trivet.recipes
RECIPE OF SPEEDY CHORIZO, TOMATO AND ROASTED PEPPER SOUP
From supereasyrecipes.pages.dev
ROASTED BRUSCHETTA RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
ROASTED RED PEPPER AND TOMATO SOUP - COOKIE AND KATE
From cookieandkate.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