How to Cook Appetizing Roasted Red Pepper and Tomato Soup

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! Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil.

There can be nothing more comforting and satisfying than a bowl of delicious soup. My roasted red pepper and tomato soup is more than just soup—it's a celebration of the end of summer heat. Slightly spicy and tasting more strongly of peppers than tomatoes, this vegan soup goes great with grilled cheese sandwiches and simple cheese quesadillas. You can cook Roasted Red Pepper and Tomato Soup using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Roasted Red Pepper and Tomato Soup

1. You need 3 1/2 cups (840 ml) of water.
2. You need 2 of carrots (heaping 2 cups), chopped.
3. Prepare 2 sticks of celery, chopped.
4. You need 1 of large onion (about 3 cups), chopped.
5. Prepare 1 cup (240 ml) of cauliflower, cut into florets.
6. It's 2 of bay leaves.
7. Prepare 1 tsp of dried herbs of your choice (optional).
8. You need 4 of red peppers.
9. You need 1 can (14.5 oz) of can crushed tomatoes.
10. It's 1/8 tsp of salt (or more to taste).
11. Prepare 1/4 tsp of smoked paprika.
12. It's 1/4 tsp of cayenne pepper.
13. It's of For garnish:.
14. You need of Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc.

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. How to make Creamy Roasted Red Pepper and Tomato Soup.

Roasted Red Pepper and Tomato Soup step by step

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!.

Add olive oil and onions to a large pot. Stir in red peppers, roasted tomatoes and chicken broth. Take off of the heat and allow to cool slightly. Place in a blender and pulse until smooth. Quick tomato soups have always been one of my favorite comfort foods, and this time I upped the game with a jar of roasted red peppers and a butter-and-flour roux to give the soup extra body and richness.