TOMATO RED PEPPER SOUP
This is one of my absolute favorite soups! Serve with fresh bread and with chives or parsley on top. Sometimes I cook fresh cheese-filled tortellini and put it in the soup. Also, as with all soup, this recipe is only as good as the stock in it -- try to use homemade stock. I make this the night before and reheat it, as it tastes its best the following day.
Provided by hulagirl115
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Arrange the pepper pieces on the broiler rack so they don't touch each other, and broil until the skin is mostly charred and the peppers are softened, 8 to 10 minutes. Place the peppers into a resealable plastic zipper bag and allow to cool; strip off skin once cooled. Coarsely chop the peppers.
- Place the chopped peppers, onions, celery, garlic, chicken stock, and bay leaves into a large saucepan over medium heat, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the onions are and celery are tender, about 15 minutes. Stir in 2 28-ounce cans of diced tomatoes, and remove from heat. Remove and discard bay leaves.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the blended soup to the saucepan, and stir in the 14.5 ounce can of diced tomatoes and the Parmesan cheese. Bring the soup to a simmer over medium-low heat, whisking constantly to melt the cheese. Season to taste with salt and pepper.
- Bring a pot of water to a boil, and stir in the tortellini. Boil the tortellini over medium-low heat until tender, about 5 minutes; drain in a colander set in the sink, rinse with water, and stir into the soup.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 29.3 g, Cholesterol 20.5 mg, Fat 5.5 g, Fiber 4.9 g, Protein 10.8 g, SaturatedFat 2.9 g, Sodium 660.6 mg, Sugar 11.2 g
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Sylvia Ezeh
[email protected]This soup is delicious and so easy to make. I love that it's made with fresh tomatoes and red peppers.
Cuidadomusic
[email protected]I made this soup for a party and it was a huge hit. Everyone loved it! It's the perfect soup for a crowd.
Maryam Asjad
[email protected]This is the best tomato soup I've ever had. It's so rich and flavorful. I will definitely be making this again.
Sardar Agha
[email protected]This soup is amazing! It's so flavorful and creamy. I love that it's made with simple, everyday ingredients.
Infinite Ent
[email protected]I've made this soup several times and it's always a hit. My family loves it! It's the perfect soup for a cold winter day.
M.sahzadi
[email protected]This soup is so easy to make and it's absolutely delicious. I love the combination of tomatoes and red peppers. It's the perfect soup for a quick and easy weeknight meal.
Tasrif Hasan
[email protected]This soup is the perfect way to use up leftover tomatoes. I had a bunch of tomatoes that were about to go bad, so I decided to make this soup. It turned out great! The soup is flavorful and creamy, and it's a great way to get your daily dose of veget
Parash Dangi
[email protected]I'm not a huge fan of tomato soup, but this recipe changed my mind. The addition of red peppers and spices gives it a really nice depth of flavor. I also love that it's so easy to make.
Saju Ashoor350
[email protected]This soup is delicious! I made it for my family last night and they all loved it. The flavors are so well-balanced and the soup is really hearty and filling. I will definitely be making this again.
Keith Jeffs
[email protected]This tomato red pepper soup is amazing! It's so flavorful and creamy, and it's the perfect comfort food for a cold winter day. I love that it's made with simple, everyday ingredients that I always have on hand.