Creamy Tomato And Roasted Pepper Soup Food

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Pre heat oven to 425 degrees.
• Line 1 cookie sheet with tin foil - wash and cut tomatoes in half, arrange cut side down on cookie sheet, drizzle generously with good extra virgin olive oil, course, kosher or sea salt and a touch of ground pepper - bake until tomato peels have split and developed a nice caramelized texture. Approximately 45 - 60 minutes. Remove from oven and allow to cool, remove tomato skins.
• While the tomatoes are caramelizing in the oven take your red peppers and blacken them over an open gas flame or in the case you do not have gas this can also be accomplished over an electric element simply by allowing the pepper contact with the heating coil till it blackens, or you could also do this on a gas grill. Place blackened peppers in a brown paper bag and allow to cool - I always make sure I have a plastic bag on the outside as the juices from the peppers will soak through as they cool. Once cooled remove skins, tops, ribs and seeds. Do not wash.
• In a large soup pot add 1 tbsp olive oil add onions, garlic and sauté till onions appear clear. Add chicken stock, white wine, tomato paste, basil, tomatoes and peppers. Allow to cook for approximately 30 minutes. If you have a hand held blender, puree until a creamy texture is accomplished, or you can do this in a blender a few cups at a time being very careful not to over crowd the blender as the top will pop off with the heat. Return the pureed mixture back to the pot add pepper flakes and reduce over medium heat for 10 minutes - if desired add cream and 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 YELLOW PEPPER AND TOMATO SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the water and bring to a simmer.
• Add the bell pepper and tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with crispy shallots and chives.

CREAM OF ROASTED TOMATO SOUP

Steps:

• Preheat oven to 475 degrees.
• Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
• Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
• Roast tomatoes until their edges are charred, about 15 to 20.
• Scrape tomatoes, oil, and herbs from pan into food processor.
• Process until not quite smooth (leaving small chunks and charred black specks).
• In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
• Whisk in roasted tomato puree, broth, and wine.
• Then whisk tomato paste.
• Heat the cream and whisk in to the tomato mixture.
• Taste and add sugar if necessary.
• Stir in optional Parmesan.
• Add salt and pepper to taste and bring soup to a simmer.

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!

CREAMY ROASTED RED PEPPER AND TOMATO BASIL SOUP- WHOLE30

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.

BASIC AND EASY CREAMY ROASTED RED PEPPER SOUP

Steps:

• Add butter to large saucepan and melt over medium heat.
• Add onion and garlic and saute for about 4 minutes, just to get the aromas flowing.
• Sprinkle mixture with black pepper.
• Add roasted red pepper and cook for another couple of minutes.
• Pour in the can of diced tomatoes with juice and raise heat.
• Pour in cup of water and add bouillon cube.
• Bring to a boil, stirring occasionally.
• Once bouillon cube has dissolved add cream and stir, removing from heat.
• *Give the soup a quick taste to see if salt is needed. Generally the bouillon cube is salty enough so you will probably not need it.
• Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
• Puree until there are little to no chunks left and pour into another saucepan.
• Continue this until all the mixture is pureed, leaving you with a hearty, thick soup.
• **If you want to freeze batches, do not add the cream. Puree the soup as normal, omitting the cream and add cream at a later time when the soup is defrosted.
• ***I use heavy whipping cream because I love the rich taste. If you want to cut back perhaps use only 3/4 cup or use a lower cream altogether. I find the heavy cream gives the soup a nice texture.
• ****Instead of using water and a bouillon cube you could always use store bought broth.