Red Pepper Tomato Soup Recipe

Roasted Red Pepper Tomato Soup Minimalist Baker …

WebFeb 7, 2013 · Place all of the veggies, including the garlic, on a baking sheet, drizzle with olive oil, a generous pinch of sea salt and black …

1. Preheat oven to 350 degrees F (176 C).
2. Cut tomatoes and onions into wedges and remove some of the tomato seeds with your fingers. Remove seeds from red pepper and cut into even slices.
3. Place all of the veggies, including the garlic, on a baking sheet, drizzle with olive oil, a generous pinch of sea salt and black pepper and toss. Roast for 40-45 minutes, or until the veggies are tender, lightly browned and close to half their original size. Remove from oven and set aside.
4. In a large pot over medium to medium-high heat, add canned tomatoes, veggie broth, tomato paste, the slightly-drained vine-ripened tomatoes and the roasted veggies. Add another pinch of salt and pepper, stir and bring to a low boil.

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Skinny Tomato and Roasted Red Pepper Soup

WebOct 9, 2018 · Instructions. In large soup pot or dutch oven add olive oil, and onion Heat to medium and sauté until onions are translucent and soft. …

Rating: 4.6/5(30)
1. In large soup pot or dutch oven add olive oil, and onion Heat to medium and sauté until onions are translucent and soft. Add garlic and sauté another 2 minutes.
2. Add drained peppers, canned tomatoes and sugar. Simmer 10 minutes and season with salt and pepper. ( Taste after every pinch. Canned tomatoes can be salty.)
3. Add 1 cup chicken stock and red chili flakes if desired- heat to a simmer. Reduce heat to low.
4. Puree the soup until smooth using an immersion type blender or transfer to a regular blender or food processor (you will have to do that in a couple batches). Re-heat soup. Add more broth if desired. Check for seasoning and adjust. Serve with fresh basil garnish.

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Roasted Red Pepper and Tomato Soup Bowl of …

WebSep 13, 2019 · Drizzle with the olive oil (2 tablespoons) and season with kosher salt (1/2 teaspoon) and pepper (1/4 teaspoon). Bake at 425 …

1. Preheat oven to 425 degrees F. Halve or quarter tomatoes if you are using large ones (you can leave cherry tomatoes whole). Spread them out on a parchment-lined baking sheet along with the sliced onion and the 6 smashed cloves of garlic. Drizzle with the olive oil (2 tablespoons) and season with kosher salt (1/2 teaspoon) and pepper (1/4 teaspoon). Bake at 425 degrees F for 30 minutes (see notes).
2. Meanwhile, heat up chicken stock (2 cups) in a large pot on the stove.
3. Add roasted tomatoes/onions/garlic to the warm chicken stock, along with the entire jar of roasted red peppers. Use an immersion blender to puree the soup directly in the pot (or a standing blender in batches).
4. OPTIONAL: Use a mesh sieve to strain the soup into another pot or large container, using a wooden spoon to squeeze as much liquid out as possible. Discard solids left behind. This will result in a very smooth, bisque-like soup.

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Creamy Roasted Red Pepper Tomato Soup Minimalist …

WebApr 1, 2017 · Instructions. Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas …

1. Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
2. In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup (see photo).
3. Transfer to blender or use immersion blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
4. Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.

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