Recipe: Delicious Roasted Red Pepper and Tomato Soup

Recipe: Delicious Roasted Red Pepper and Tomato Soup Delicious, fresh and tasty.

Roasted Red Pepper and Tomato Soup. Roasted Red Pepper and Tomato Soup Roasted Red Pepper and Tomato Soup. This healthy Roasted Red Pepper and Tomato Soup recipe is smooth and creamy, like a bisque, and packed with deep flavor from slow-roasting the tomatoes, onion, and garlic, and using jarred roasted red peppers! My roasted red pepper and tomato soup is more than just soup—it's a celebration of the end of summer heat.

I love the simplicity of this Roasted Red Pepper and Tomato Soup.

With an immersion blender, puree soup to desired consistency (if you don't have an immersion blender, allow the soup to cool slightly and puree in a blender).

Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet.

You can have Roasted Red Pepper and Tomato Soup using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted Red Pepper and Tomato Soup

1. Prepare 3 1/2 cups (840 ml) of water.

2. Prepare 2 of carrots (heaping 2 cups), chopped.

3. You need 2 sticks of celery, chopped.

4. Prepare 1 of large onion (about 3 cups), chopped.

5. You need 1 cup (240 ml) of cauliflower, cut into florets.

6. You need 2 of bay leaves.

7. Prepare 1 tsp of dried herbs of your choice (optional).

8. It’s 4 of red peppers.

9. You need 1 can (14.5 oz) of can crushed tomatoes.

10. Prepare 1/8 tsp of salt (or more to taste).

11. You need 1/4 tsp of smoked paprika.

12. Prepare 1/4 tsp of cayenne pepper.

13. Prepare of For garnish:.

14. You need of Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc.

Drizzle oil over; sprinkle generously with salt and pepper.

On his weekly cooking segment, WGN Entertainment Reporter Dean Richards is cooking up an easy recipe for Roasted Red Pepper Tomato Soup and French Onion Grilled Cheese Sandwiches.

Add the diced roasted peppers, the stock or water, rice, and salt to taste.

Season with freshly ground pepper, taste and adjust salt.

Roasted Red Pepper and Tomato Soup instructions

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.

James Martin's simple red pepper and tomato soup has a lovely rich flavour from roasting the peppers, shallots and tomatoes.

The soup can be served hot or cold.