Best 8 Creamy Tomato And Roasted Red Pepper Soup Recipes

ROASTED RED PEPPER AND TOMATO SOUP

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.

CREAMY ROASTED RED PEPPER TOMATO SOUP

Steps:

• 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.
• 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).
• 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!
• Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
• Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes, crispy baked chickpeas, nutritional yeast or Vegan Parmesan Cheese, and/or black pepper.
• Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.

ROASTED RED PEPPERS SOUP

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

ROASTED RED PEPPER & TOMATO SOUP

Steps:

• In a large saucepan over medium heat, bring the tomatoes, butter, and diced onion to a boil. Reduce heat to low and simmer uncovered for about 45 minutes, until the tomatoes begin to break down and droplets of butter float free from the tomatoes. If using whole tomatoes, break them up with a spoon as they cook.
• Add the vegetable broth and garlic, then return to a simmer. Simmer for another 10 minutes.
• Stir in roasted red peppers.
• Remove from heat. Let mixture cool to room temperature so that it's safe to puree without danger of burning yourself.
• Puree ingredients in a blender, food processor, or right in the pan with an immersion blender. Return the mixture to the pan and return to a simmer over low heat.
• Stir in half-and-half and add salt and pepper to taste. Return to a simmer, then serve.

CREAM OF TOMATO AND ROASTED RED PEPPER SOUP

Steps:

• Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
• Season with smoked paprika, salt and lemon pepper.
• Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
• Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
• Blend until smooth with stick blender.
• Serve hot or chill and serve cold.

CREAMY TOMATO AND ROASTED PEPPER SOUP

Steps:

• Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
• Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
• Serve in soup bowls with a sprinkle of fresh basil on top.

CREAMY ROASTED RED PEPPER TOMATO SOUP

Steps:

• Preheat oven to 450ºF.
• Core and cut tomatoes in half and place in a large oven roasting pan. Add chopped peppers, sliced onions, chopped garlic and uncooked bacon.
• Add 1 cup fresh basil leaves to the roasting pan mixture. Make sure the stems are removed and the leaves have been washed and patted dry. Salt and pepper all items in the roasting pan and toss.
• Pour the olive oil over the items in the roasting pan and toss lightly.
• Place the roasting pan full of veggies, bacon and herbs into an oven on the middle upper rack and bake for approximately 30 minutes until everything is soft and juicy. Cool 10 to 15 minutes.
• Blend veggies in batches in a blender on the liquefy setting. Pour the contents into a large stock pot or soup pan and heat over medium heat.
• Once everything is blended and in the pot, add 1/4 cup butter and the 8 oz. of PHILADELPHIA Cream Cheese and stir until melted and incorporated. Salt and pepper to taste. Adjust the flavoring at this point according to taste, perhaps adding some Italian seasonings or red pepper flakes.
• For the pesto cream sauce garnish, pick up a jar of pesto at the local grocer. Mix 1/4 cup pesto with 4 oz. of cream cheese.
• When serving the soup, garnish with croutons and a dollop of the pesto cream cheese topping. Serve immediately and enjoy!

ROASTED RED BELL PEPPER & TOMATO SOUP

Steps:

• Grill the peppers, turning frequently, until bla ckened all over.
• Peel off the skin.
• Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides.
• Do not wash as this will flush away much of the flavour.
• Puree peppers and tomatoes in a blender or food processor.
• Strain out seeds.
• Place pepper/tomato mixture in a saucepan.
• Bring to a boil, then simmer uncovered for about 25 minutes.
• Add remaining ingredients except butter and basil.
• Simmer uncovered for 15 - 20 minutes.
• Remove from heat. Set pan in ice water and gradually whisk in butter.
• Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild.
• Some people might like to add a little zing, like maybe a dash of Tabasco.
• Dave Newcombe reply:daven at primeline dot net.