Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, roasted red pepper and tomato soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Roasted Red Pepper and Tomato Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Roasted Red Pepper and Tomato Soup is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook roasted red pepper and tomato soup using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Roasted Red Pepper and Tomato Soup:
  1. Get 3 1/2 cups (840 ml) water
  2. Make ready 2 carrots (heaping 2 cups), chopped
  3. Get 2 sticks celery, chopped
  4. Prepare 1 large onion (about 3 cups), chopped
  5. Make ready 1 cup (240 ml) cauliflower, cut into florets
  6. Take 2 bay leaves
  7. Make ready 1 tsp dried herbs of your choice (optional)
  8. Prepare 4 red peppers
  9. Prepare 1 can (14.5 oz) can crushed tomatoes
  10. Take 1/8 tsp salt (or more to taste)
  11. Take 1/4 tsp smoked paprika
  12. Make ready 1/4 tsp cayenne pepper
  13. Take For garnish:
  14. Get Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc

Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Place red pepper, tomatoes, onion and garlic on a baking tray. Toss with olive oil, salt and pepper.

Instructions to make Roasted Red Pepper and Tomato Soup:
  1. Preheat oven to 355°F/180℃.
  2. Remove the stems and seeds from the peppers and cut into quarters. Place them on a tin foil lined baking sheet and bake for 20 mins or untill they get tender.
  3. Place the water in a pot. Add the chopped carrots, celery, onion, cauliflower, bay leaves, herbs of your choice and cook over medium hight heat. Bring to a boil and cook for 5 mins. Turn the heat down and simmer for 20 mins or until the veggies become tender.
  4. Remove the peppers from your oven and let them cool enough to handle. Chop them into pieces and add to your pan along with the tomatoes. Simmer for another 10 mins.
  5. I used canned tomatoes this time, but I will try with fresh tomatoes and bake by myself next time.
  6. Remove from heat and remove the bay leaf from the soup mix. Place in your blender or use a hand blender to blend until smooth. Taste and check for seasoning and serve while hot!

Place red pepper, tomatoes, onion and garlic on a baking tray. Toss with olive oil, salt and pepper. Arrange the tomatoes and bell peppers with the cut-side up. Place tomatoes, skin side down, on one of them. Gently toss the onions and red peppers lightly with olive oil (try to keep the onion wedges intact as best you can).

So that’s going to wrap it up for this special food roasted red pepper and tomato soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!