CREAMY TOMATO AND ROASTED PEPPER SOUP
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 12
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 TOMATO-BASIL SOUP
Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!
Provided by Alok
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
- Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 10.7 g, Cholesterol 56 mg, Fat 23.9 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 11.5 g, Sodium 62.4 mg, Sugar 5.9 g
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.
Nutrition Facts : ServingSize 1 serving, Calories 161 kcal, Carbohydrate 35.5 g, Protein 7.1 g, Fat 0.4 g, Sodium 715 mg, Fiber 8.8 g, Sugar 25 g
CREAMY ROASTED RED PEPPER SOUP
Creamy Roasted Red Pepper Soup, perfect for a cozy & healthy weeknight dinner! This soup is made with 10 simple ingredients, including roasted red peppers, crushed tomatoes, & almond milk - a creamy soup recipe without any dairy! Vegetarian, Vegan, & Dairy-Free.
Provided by Jess Larson
Categories Soups
Time 30m
Number Of Ingredients 15
Steps:
- Add the olive oil to a large pot or Dutch oven over medium heat. Once hot, add the onion and carrot. Season with the kosher salt, and stir to combine. Cook, stirring occasionally, until the carrot softens & the onion becomes translucent, 4-5 minutes. Add in the garlic, tomato paste, & crushed red pepper (if using). Stir to combine, and cook until the tomato paste melts down & the garlic is fragrant, 1-2 minutes.
- Add the basil, thyme, roasted red bell peppers, tomatoes, vegetable broth, & wine (if using) to the pot, stirring to combine. Bring the soup to a boil, then reduce heat to simmer. Simmer, stirring occasionally, for 15 minutes.
- Carefully transfer the soup to a blender. Blend until smooth & creamy. Carefully transfer the soup back to the pot. (Alternatively, you can use an immersion blender & blend right in the pot.)
- Pour the almond milk into the soup. Cook over medium-low heat, stirring ocassionally, until the soup is warmed through.
- immediately, topped with lots of fresh cracked pepper & some fresh basil, as desired. A piece of crusty bread never hurts, either. Enjoy!
ROASTED RED PEPPER AND TOMATO SOUP
This Roasted Red Pepper and Tomato Soup recipe is velvety smooth and creamy, packed with flavor from jarred roasted red peppers and slow-roasted fresh tomatoes, onion, and garlic!
Provided by Elizabeth Lindemann
Categories Soup
Time 50m
Number Of Ingredients 10
Steps:
- 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).
- Meanwhile, heat up chicken stock (2 cups) in a large pot on the stove.
- 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).
- 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.
- Stir in heavy cream (1/4 cup). Taste and season with salt and pepper, if necessary. Serve hot, garnished with croutons, fresh basil, more cream, and black pepper, if desired.
Nutrition Facts : Calories 209 kcal, Carbohydrate 21 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 2295 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
CREAMY ROASTED RED PEPPER AND TOMATO BASIL SOUP- WHOLE30
Make and share this Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30 recipe from Food.com.
Provided by REALtorFOOD
Categories < 15 Mins
Time 15m
Yield 6 Cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.
- add basil leaves and coconut milk and cook stirring 2 minutes to combine.
- add salt and red pepper flakes and stir.
- remove from stove.
- allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer).
- Serve hot or chilled.
- can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost.
Nutrition Facts : Calories 264.7, Fat 20.9, SaturatedFat 18.2, Sodium 361.5, Carbohydrate 20.6, Fiber 3.9, Sugar 9.6, Protein 5.3
ROASTED TOMATO SOUP
Fresh garden tomatoes shine in this Roasted Tomato Soup recipe. Tomatoes and garlic are slow-roasted to enhance their naturally sweet flavors, then blended with a simple seasoned base and of course lots of fresh basil. It's a vegetarian family favorite!
Provided by Danielle Esposti
Categories Soup
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper. Spread the quartered tomatoes on the baking sheet, then sprinkle the garlic cloves throughout the tomatoes.
- Drizzle the tomatoes and garlic with the olive oil. Using your clean hands, rub the oil into the tomatoes and garlic cloves, leaving them evenly distributed throughout the baking sheet. Sprinkle with salt and pepper. Transfer the baking sheet to the oven and roast for 1 hour, or until the tomatoes are very soft and starting to caramelize around the edges.
- When the tomatoes have 30 minutes remaining, start the onions. Heat a dutch oven over medium heat. Add 1 tablespoon olive oil and heat until it shimmers. Add the onions and sautee until soft, stirring occasionally, 6-7 minutes. Sprinkle the onions with the dried basil and oregano and sautee until fragrant, 1-2 minutes.
- Add the balsamic vinegar to deglaze the pot; cook until the vinegar stops bubbling and reduces by half. Add the broth and fresh thyme to the pot, increase the heat to high and bring the liquid to a boil. Reduce the heat to medium low and simmer 10-15 minutes to infuse the broth with flavor. Turn off the burner.
- Remove the roasted garlic cloves from the baking sheet - use tongs, it will be hot! Set aside until cool enough to handle, about 5 minutes.
- Fish out the thyme bundle, and shake to release any leaves. Add the roasted tomatoes to the broth and onion mixture. Squeeze the roasted garlic from its paper shell and add to the soup mixture.
- Add the heavy cream if using and 1/4 cup fresh basil. Using an immersion blender, blend the soup in the pot until smooth. Add additional broth if needed to reach the desired consistency.
- Ladle the soup into bowls and garnish with additional fresh basil. Serve immediately. Store leftovers in a tightly sealed container in the fridge for up to 1 week, or in the freezer in an airtight container for up to 3 months.
Nutrition Facts : Calories 224 kcal, Carbohydrate 22 g, Protein 3 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 619 mg, Fiber 4 g, Sugar 14 g, UnsaturatedFat 10 g, ServingSize 1 serving
CREAMY TOMATO SOUP- FROM SCRATCH
Another 'made from scratch' family favorite. The hardest part is cutting all of the tomatoes! I like to use Roma but any tomatoe you like will do. The half and half really adds great texture to the soup so don't cheat and add skim milk or other low fat milk. It will really take away from the great taste of the soup. The touch of cloves adds a special taste that will not be missed. A must have in this soup!
Provided by Michelle Kasper
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter with the oil over low heat in a pot.
- Add the onion; wilt over low heat for 8 to 10 minutes.
- Add the garlic during the last 2 minutes, stirring.
- Sprinkle with flour and cook 3 minutes longer, stirring.
- Add the tomatoes, tomato paste, sugar, and broth.
- Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes.
- Season with cloves, salt, and pepper.
- Remove from heat.
- Purée the soup in a food processor or blender, a small portion at a time.
- Pour through a strainer into a pot.
- Stir in the half-and-half.
- Warm the soup before serving.
More about "creamy roasted red pepper and tomato basil soup whole30 food"
WHOLE30 TOMATO BASIL SOUP - ALL THE HEALTHY THINGS
From allthehealthythings.com
5/5 (32)Calories 197 per servingCategory Lunch + Dinner
- Heat a dutch oven or heavy bottomed pot over medium heat. Once hot, add the olive oil, onion, and garlic. Sauté the onions and garlic for 4-5 minutes until the onions soften and become translucent.
- Next, add the fire roasted tomatoes, crushed tomatoes, chicken broth, and balsamic vinegar to the pot and stir. Simmer the soup for 30 minutes.
- After the soup has simmered, transfer it to a blender and blend until smooth. Then, add the fresh basil and blend again. Transfer the soup back to your pot and add in the coconut milk. Simmer for 10 more minutes.
CREAMY ROASTED TOMATO BASIL SOUP (NO CREAM) - CAFE DELITES
From cafedelites.com
5/5 (57)Total Time 1 hrCategory SoupCalories 174 per serving
- Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
- While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
- Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
- Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
WHOLE30 + KETO ROASTED TOMATO BASIL SOUP - TASTES LOVELY
From tasteslovely.com
5/5 (5)Calories 147 per servingCategory Main Course, Soup
- Lift out the parchment paper, and transfer the tomato mixture to your high speed blender. Add in the fresh basil.
WHOLE30 ROASTED TOMATO BASIL SOUP - HEALTHY LITTLE PEACH
From healthylittlepeach.com
5/5 (12)Total Time 10 minsCategory Soup/EntreeCalories 165 per serving
- Preheat the oven to 400F. Coat a baking sheet with cooking spray. Slice the tomatoes in half lengthwise and place on a large sheet pan. Cut the onions in in big chunks and place on the sheet pan. Drizzle the tomatoes and onion with 2 tablespoons olive oil and season with 1 tsp sea salt and 1/2 tsp pepper pepper. Slice the top off the garlic bulb and wrap the bottom portion in aluminum foil. Drizzle the top of the bulb with 1 tablespoon olive oil and salt/pepper. Roast for 30 minutes or until veggies are soft and charred.
- Heat an 8-quart pot over medium heat. Add in the ghee and then the whole can of tomatoes (with the liquid) basil leaves, chicken broth, and canned coconut milk. Transfer the roasted tomatoes and onions along with the juice from the baking sheet to the pot. Squeeze the garlic from the bottom of the bulb and add to the pot. Season with salt and pepper to taste and bring to a boil. Reduce the heat and allow to simmer together on low for 20 minutes.
- When finished cooking, transfer the mixture (in 2 batches if needed) to a high powered blender and blend until smooth.
30-MINUTE ROASTED RED PEPPER AND TOMATO SOUP - CHEF SAVVY
From chefsavvy.com
5/5 (2)Total Time 30 minsCategory SoupCalories 200 per serving
- Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly.
CREAMY ROASTED TOMATO SOUP WITH BASIL - A SPICY …
From aspicyperspective.com
5/5 (5)Total Time 1 hr 15 minsCategory SoupCalories 309 per serving
- Cut the tomatoes in half. Cut the onion into large wedges (peels on to protect the underside.) Then cut off the top of the head of garlic so that all the cloves are exposed. Place the tomatoes, onions skin-side-down, and head of garlic on the baking sheet. Drizzle with olive oil and salt and pepper liberally.
- Roast in the oven for 35-45 minutes, until the tomatoes are very soft and the onions are crispy around the edges.
- Carefully remove the papery charred onion skins, and garlic skins. Use tongs to move the roasted produce to the blender. Add the juices. Cover and puree until smooth. (NOTE: Hot items in the blender can pop the top off, due to extra pressure. Place a dish towel over the blender lid to be safe.)
ROASTED TOMATO AND RED PEPPER SOUP - KETO MEALS AND RECIPES
From ketomealsandrecipes.com
ULTIMATE CREAMY ROASTED RED PEPPER AND TOMATO SOUP ...
From garlicandzest.com
4.6/5 (14)Total Time 1 hr 15 minsCategory Appetizer, SoupCalories 196 per serving
- Preheat the oven to 400°. Place the bell peppers on a sheet pan and roast for 25-30 minutes or until the skins are blackened and the flesh is soft. Transfer the peppers to a small bowl and cover with plastic wrap. Cool to room temperature. Peel the skins fro the peppers (they’ll slip right off). Halve the peppers and discard the seeds and liquids. Chop the peppers roughly and set aside.
- Heat the oil in a large pot or dutch oven over medium high heat. Add the onion, carrots, celery and fennel. Sprinkle with 1/2 teaspoon of salt and stir to combine. Cook for 4-5 minutes, stirring occasionally until the vegetables are slightly softened and the onions, celery and fennel are translucent.
- Add the tomatoes and sauce, sugar, stock, chopped bell peppers and bay leaf. Break up the tomatoes with the back of a wooden spoon and bring the mixture to a boil. Reduce heat to a simmer and cook with the lid slightly askew for 15-20 minutes.
CREAMY ROASTED TOMATO SOUP WITH PARMESAN CROUTONS - RECIPE ...
From blondelish.com
4.5/5 (8)Total Time 30 minsCategory Dinner, Lunch, SoupCalories 325 per serving
- In a large baking sheet place tomatoes, onion and garlic. Drizzle olive oil, then sprinkle seasonings (dried basil, oregano, paprika, salt, and pepper). Transfer to a rack in the middle of the oven and roast for about 20-25 minutes or until the tomatoes begin to char and release their juice. Then let it cool slightly.
- Meanwhile, place the cubes of bread in a bowl together with olive oil, Parmesan and garlic powder. Stir and toss to get them evenly coated. Spread the croutons out on the baking sheet (lined with parchment paper) and bake them on a high shelf in the oven for 8-10 minutes, or until crispy and golden.
- Transfer the roasted tomatoes and their juices to a soup pot and add in the milk (or vegetable broth). Puree until smooth, then taste and season again with a pinch of salt and pepper if needed.
ROASTED RED PEPPER AND TOMATO SOUP - SIMPLE AND SEASONAL
From simpleandseasonal.com
Reviews 1Category Main CourseCuisine AmericanTotal Time 15 mins
- Press Brown/Saute and allow the pot to preheat for 2-3 minutes. Add butter and saute the onion and garlic until translucent (about 2 minutes) Press Start/Stop to cancel.
CREAMY ROASTED RED PEPPER AND BASIL SOUP - BEAUTIFUL LIFE ...
From icecreaminspiration.com
Reviews 2Estimated Reading Time 4 mins
- Add butter, salt, and flour and whisk to make a paste. Slowly add the milk a little at a time, whisking until smooth.
ROASTED RED PEPPER TOMATO SOUP - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (1)Total Time 25 mins
- In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook until soften, about 5 minutes. Add in the garlic, tomato paste, and bay leaves. Stir until the tomato paste is mixed in.
- Add the tomatoes, roasted red peppers, vegetable broth, sugar, dried thyme, and crushed red pepper. Stir to combine. Reduce to low and simmer for 15 minutes.
- Stir in the almond milk and basil. Remove the bay leaves. Turn off the heat and use a hand blender to purée the soup in the pot. If you don't have a hand blender, let the soup cool until warm and transfer to stand blender. Blend until smooth and return to the pot. Heat over medium heat until heated through.
INA GARTEN'S ROASTED TOMATO BASIL SOUP - LITTLE BROKEN
From littlebroken.com
Reviews 20Calories 228 per servingCategory Soup
- Gently toss the tomatoes with 1/4 cup olive oil and layer on the prepared baking sheet in a single layer. Sprinkle with salt and pepper, to taste. Roast for 45 minutes.
- In a large dutch-oven, heat olive oil and butter over medium heat. Add the onions, garlic, red pepper flakes, and a pinch of salt. Sauté until onions are translucent and start to brown, about 10 minutes.
- Add the canned tomatoes, basil, thyme, roasted tomatoes, including the juices, and chicken stock. Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered.
CREAMY TOMATO & RED PEPPER SOUP WITH BASIL CHICKPEAS ...
From frommybowl.com
Reviews 11Estimated Reading Time 3 minsServings 5Total Time 50 mins
- First, preheat your oven to 350F. Reserve 1/2 tbsp of the Aquafaba (liquid) that is in the can with the beans, then drain and rinse the beans. Combine the rinsed Chickpeas, Aquafaba, dried Basil, and Salt together in a small bowl and mix well.
- Spread the chickpeas onto a greased or lined baking sheet, and bake for 45-50 minutes. Alternatively, if you have an air fryer, you can bake them at 350F for 10-12 minutes to save some time.
- Next, prepare the soup. In a large pot over medium heat, add the Garlic, Shallot, and a splash of water or oil. Sauté the Garlic and Shallot until translucent, about 5-7 minutes.
- Add the Fire Roasted Tomatoes, sliced Roasted Red Peppers, Tomato Paste, Coconut Milk, and Vegetable Broth to the pan, and mix well. Bring the heat to high.
RED-PEPPER SOUP WITH BASIL CREAM RECIPE - COUNTRY LIVING
From countryliving.com
5/5 (1)Total Time 30 minsServings 6Calories 152 per serving
- Cook for 15 minutes. Add fresh basil, balsamic vinegar, and sugar and puree in a blender or food processor.
- For basil cream, stir sour cream and heavy cream together with chopped basil and salt and freshly ground pepper.
CREAMY TOMATO AND ROASTED RED PEPPER SOUP - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (7)Total Time 40 minsCategory Main Course, SoupCalories 278 per serving
- Place the tomatoes, peppers, onions, garlic, oil, salt and pepper in a large roasting tray and toss to coat the vegetables evenly in the oil, salt and pepper. Arrange everything in a single layer and place in your preheated oven.
- Roast the veggies for 30 minutes, then remove from the oven and tip into your blender along with the basil and mascarpone. Blend, using the fruit and veg setting for 1min 30 secs, or until smooth.
TOMATO BASIL SOUP (LOW CARB) - KATE S. LYON
From kateslyon.com
Cuisine ItalianTotal Time 55 minsCategory SoupCalories 89 per serving
- Toss tomatoes, olive oil, garlic, and salt together on the baking sheet and spread in an even layer. Bake for 35-40 minutes.
- In a large pot over medium-low heat, stir together the tomato mixture, chicken broth, red pepper flakes, cream, and tomato paste until hot. Do not boil.
VEGAN TOMATO BASIL SOUP - STACEY HOMEMAKER
From staceyhomemaker.com
5/5 (3)Total Time 45 minsCategory SoupCalories 220 per serving
- In a large dutch oven over medium heat, saute the sliced onions in 3-4 tbsp vegetable broth until soft and translucent. Add the minced garlic, 2 tbsp tomato paste, ¼ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Stir to combine and let it cook for 2 minutes to toast the spices.
- Add the whole can of diced tomatoes (with the juice), 1 tsp maple syrup, diced red pepper, ½ cup raw cashews, and 4 cups vegetable broth to the pot. Stir to combine and bring it to a simmer. Reduce the heat to medium, cover it, and let it cook for 20 minutes.
- Remove the lid and carefully transfer the mixture to a large blender. You may need to do this step in two batches depending on how big your blender cup is. Add the fresh basil leaves to the blender cup too and blend on high until it's smooth and creamy.
- Transfer the soup back into the dutch oven to keep it warm while you make the grilled cheese croutons.
ROASTED TOMATO BASIL SOUP RECIPE - EVOLVING TABLE
From evolvingtable.com
Ratings 17Calories 264 per servingCategory Dinner, Lunch, Main Course, Soup
- Add onions and garlic on the same baking pan, and drizzle olive oil, sprinkle 1 teaspoon salt and ½ teaspoon pepper over tomatoes and onions.
ROASTED RED PEPPER, TOMATO AND BASIL SOUP - PROPERFOODIE
From properfoodie.com
5/5 (1)Total Time 45 minsEstimated Reading Time 3 mins
- Place the chopped tomatoes and peppers onto two separate trays, drizzle each tray with 2 tbsp olive oil and season well. Place in the oven and bake for 30 minutes or until edges start to blacken.
- Whilst the tomatoes and peppers are in the oven; heat up 2 tbsp oil in a large pan, add the onions and fry slowly until soft. Add the garlic, dried herbs and stir. Once cooked, add the tomatoes and peppers to the onions along with all the cooking juices. Mix together well and add around 250ml of hot water from the kettle. Bring to the boil and then remove from the heat.
- Transfer the vegetables and all juices to a blender or use an electric hand blender to create a smooth soup. Add more water if the soup appears to thick (should coat the back of a spoon. Tear up the basil leave, add to the soup and briefly blend again.
CREAMY ROASTED TOMATO-BASIL SOUP - SAVOR THE BEST
From savorthebest.com
5/5 (3)Total Time 1 hr 20 minsCategory Soups And StewsCalories 232 per serving
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the tomatoes, onions and garlic on the baking sheet. Drizzle the vegetables with olive oil and sprinkle with salt and pepper.
- Transfer the baking sheet to the oven and roast for 35-40 minutes, a little charring is ok, it adds a nice smoky essence. When roasted, transfer to a workspace and cool. Remove the garlic and pick or squeeze out the roasted cloves onto the baking sheet.
- Transfer all the roasted vegetables to a Dutch oven or large soup pot set over medium heat. Add the chicken broth and stir in the tomato paste. Bring to a boil, reduce to low and simmer for 15 minutes. Remove from the heat and cool for 10-15 minutes.
- Using an immersion blender, puree the mixture until smooth. Or if you do not have an immersion blender, you can puree the vegetables, in batches, in a blender, then transfer the puree back into the cooking pot and stir in the diced tomatoes and the honey then season it with salt and pepper.
ROASTED RED PEPPER AND TOMATO BASIL BISQUE - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (2)Category SoupServings 4Estimated Reading Time 3 mins
- Preheat the oven to 400 degrees. Prepare the veggies: slice the bell pepper in half and remove stems and seeds. Lightly brush the the outside with oil. Gently toss the tomatoes in a bit of oil. Place bell peppers and tomatoes on a baking sheet. Roast for 25 minutes or until tops are golden brown.
- While veggies are roasting, heat a large soup pot with 1 tbsp oil. Saute onion for 3-4 minutes, then add garlic and cook another 2 minutes. Toss in the cauliflower.
- Pour broth in the pot, and bring to a boil. Reduce heat to a simmer. Simmer for 7-8 minutes. Add the sea salt, and the bell peppers and tomatoes to the pot whenever they are done roasting.
ROASTED CHERRY TOMATO SOUP WITH CREAMY MASCARPONE
From irenamacri.com
5/5 (2)Total Time 45 minsCategory SoupCalories 236 per serving
- Preheat the oven to 200 C / 395 F. Toss cherry tomatoes with a tablespoon of olive oil and Balsamic vinegar. Spread on a flat baking tray and roast for 30 minutes or so, until collapsed and slightly caramelised/charred.
- Add a tablespoon of olive oil, onions, carrots and celery to a heavy bottom saucepan and saute for 5 minutes, until softened. Add the garlic and the rest of the base soup ingredients, stir through and bring to a simmer. Cover with a lid and cook for 15 minutes, then set aside.
- Transfer roasted cherry tomatoes and all the juices from the pan to the soup. Using an immersion blender or a food processor, puree the soup until smooth. Taste for salt and season with a little extra pepper.
CREAMY ROASTED RED PEPPER SOUP - BONAFIDE PROVISIONS
From bonafideprovisions.com
Estimated Reading Time 2 mins
CREAMY ROASTED TOMATO SOUP | RECIPE | TOMATO SOUP RECIPES ...
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CREAMY AND HEALTHY TOMATO BASIL SOUP (WHOLE30 APPROVED ...
From yesandyums.com
Cuisine AmericanTotal Time 1 hrCategory Main CourseCalories 282 per serving
CREAMY ROASTED TOMATO & RED PEPPER SOUP | ELIZABETH RIDER
From elizabethrider.com
Servings 4Estimated Reading Time 5 minsCategory SoupTotal Time 45 mins
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