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
ROASTED RED PEPPER AND TOMATO SOUP
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
Provided by Carol Crane
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g
ROASTED RED PEPPER AND TOMATO SOUP WITH SMOKY CAPRESE PANINI
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Char the peppers on all sides over an open flame on a gas stovetop or under a hot broiler (with the oven door cracked to avoid steam buildup in the oven). Put the charred peppers in a bowl, cover, and let them rest until cool enough to handle, about 10 minutes.
- Meanwhile, heat the extra-virgin olive oil in a soup pot. Add the garlic, carrot, celery, and onions to the pot and season with salt and pepper, to taste. Cook until the vegetables soften, about 10 minutes, then put them into a food processor with the diced tomatoes. Seed and peel the peppers and add them to the processor. Puree the mixture until smooth, then pour it into soup pot and stir in the stock.
- Heat a panini press or a large heavy skillet. Make sandwiches using 2 slices of cheese and 2 slices of ripe tomato on 4 of the bread slices. Sprinkle with salt and pepper, to taste, and top with some torn basil. Cover with the remaining 4 slices of bread and add them to the panini press or hot skillet. If using a skillet, top with a second smaller pan and weight it down with heavy cans. Press the sandwiches to toast and melt the cheese, a few minutes on each side or 5 minutes in a hot press.
- Serve the soup in bowls with the Panini alongside.
ROAST RED PEPPER & TOMATO SOUP
A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.
Provided by blackethouse
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Pre heat oven to 200ÃÂC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
- Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
- Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
- When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
- Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.
ROASTED RED PEPPER AND TOMATO SOUP
This is a nice robust and colorful soup - packs a punch and yet has a great taste - nothing better than roasted red peppers and roasted tomatoes.
Provided by Ravenseyes
Categories Peppers
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 171.2, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.2, Sodium 651.9, Carbohydrate 25.2, Fiber 4.8, Sugar 14.1, Protein 9.1
ODEON'S ROAST RED PEPPER, TOMATO AND CORN SOUP
Provided by Moira Hodgson
Categories dinner, weekday, soups and stews, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Char the red pepper and poblano chili over a gas flame. Peel, seed and chop without rinsing.
- Peel the tomatoes by dropping them in boiling water for 30 seconds. Drain and remove the skins. Chop the tomatoes, reserving the seeds and juice.
- Blanche the corn for three mintues and when it has cooled, cut off the kernels with a bread knife. Reserve the kernels and the cobs.
- Saute the onions, garlic and leek in the olive oil until soft but not browned (about five minutes). Add the remaining ingredients (including the cobs) except for the corn kernels, pepper and Tobasco. Simmer for one hour.
- Remove and discard corn cobs and thyme. Blend the remaining ingredients until smooth in a food processor. Bring to simmer and season. If necessary, thin the soup with a little milk. Chill if serving cold.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1354 milligrams, Sugar 18 grams, TransFat 0 grams
ROASTED RED PEPPER SOUP
Really tasty soup. Delicious and warming on a cold autumn day.
Provided by daisydoo40
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
- Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
- Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
- Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
- Serve with a drizzle of olive oil or splash of cream.
ROASTED TOMATO, PEPPER, AND RED ONION SOUP
This is an unusual recipe I found in a Flemish woman's magazine. I like it alot, hope you will too !
Provided by FlemishMinx
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash and halve the tomatoes.
- Halve the pepper, removing the core and seeds.
- Cut the onion in quarters.
- Place the vegetables and two sprigs of sage on a large bake pan.
- Sprinkle with the olive oil.
- Bake for 30 minutes in the oven at 400 degrees.
- Remove the vegetables from the oven and place them in an ovenproof dish.
- Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
- Allow the vegetables to cool.
- Puree with a handblender.
- Reheat in a pan on the stove when ready to serve.
- Garnish with chopped sage.
More about "odeons roast red pepper tomato and corn soup food"
ROASTED RED PEPPER, CORN AND TOMATO SOUP
From garnishandglaze.com
5/5 (1)Total Time 55 minsEstimated Reading Time 3 mins
- Preheat oven to 400 degrees F. Spread corn and garlic on a baking sheet, spray with canola (or vegetable) oil cooking spray and then sprinkle with fresh ground salt and pepper. Bake for 20 minutes.
- Meanwhile, heat oil in a large pot and cook onion over medium-high heat until tender. Add red pepper, tomatoes, broth, paprika, chipotle, and salt. Add corn and garlic to the pot once they are done roasting (reserve a few tablespoons roasted corn for garnish).
SPICY ROAST RED PEPPER AND TOMATO SOUP: A HEALTHY HOT …
From gillianskitchen.com
5/5 (6)Total Time 35 minsCategory SoupCalories 175 per serving
EASY ROASTED RED PEPPER TOMATO SOUP - NOURISHED BY …
From nourishedbynutrition.com
5/5 (3)Estimated Reading Time 6 minsServings 4-6Total Time 35 mins
OVEN-ROASTED PEPPER AND TOMATO SOUP - TESCO REAL FOOD
From realfood.tesco.com
ROASTED TOMATO AND RED PEPPER SOUP - HOME COOKING RECIPES
From homecookingadventure.com
ROASTED RED PEPPER TOMATO SOUP - THIS HEALTHY KITCHEN
From thishealthykitchen.com
5/5 (5)Total Time 45 minsCategory Appetizer, SoupCalories 112 per serving
- Preheat the oven to 425 degrees F convection bake, and line a large baking sheet with parchment paper. Arrange your veggies in a single layer and drizzle with the oil (if using) and sprinkle with the parsley and basil.
- Roast the veggies for 30-40 minutes, or until the pepper skins have somewhat blackened, then remove from the oven. Peel your peppers once cool enough to touch. (The skins will come off easily, but if there's any stubborn pieces, just leave them on.)
- Peel the garlic, they will pop out very easily once roasted and place in your blender, along with ALL remaining ingredients, except any garnishes. Blend until smooth, taste for salt and pepper and adjust if necessary.
TOMATO AND ROASTED RED PEPPER SOUP - MY NOURISHED HOME
From mynourishedhome.com
Servings 12Estimated Reading Time 4 minsCategory Soup, Salad & SandwichTotal Time 1 hr
- Preheat oven to 450 degrees. Lightly oil a sheet pan (or 2 if needed). Cut in half and core all tomatoes and red peppers and place them cut side down on the sheet pan. Place pan(s) in the oven and roast until the skins are black and bubbly. About 20-25 minutes. Remove from oven and allow them to cool until you can comfortable pinch the skins off of the tomatoes and peppers. The skins will pull off easily. Discard the skins. Drain of the water that cooked out of the vegetables while roasting. Either discard or reserve for a different use.
- In a large Dutch oven or stock pot, heat olive oil over medium heat. When the oil is shimmering but not smoking, add diced onions and grated carrots. (I just grate my carrots on a box grater.) Add salt and pepper to taste and allow the vegetables to cook until the onions are translucent and the carrots begin to soften, about 8 minutes. Add garlic and allow to cook until fragrant, about 1 minute. Stir frequently to prevent garlic from burning.
- Add tomatoes, peppers and broth to the stock pot. Pulling apart the tomatoes and peppers with your hands as you add them to the pot. Add basil and thyme. (I prefer the taste of fresh herbs but have never let their absence stop me from cooking!) Stir well to combine. Allow the soup to cook for 30-40 minutes for all of the vegetables to soften and flavors to combine.
- Using an immersion blender, puree the soup to your desired consistency. We like ours to remain a little chunky but if puree to smooth if that is your preference. Taste and adjust salt and pepper. Serve hot with fresh Thyme leaves for garnish!
ROASTED RED PEPPER AND TOMATO SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Estimated Reading Time 1 minCategory DinnerTotal Time 15 mins
ROASTED CORN, PEPPER, AND TOMATO CHOWDER RECIPE | MYRECIPES
From myrecipes.com
4/5 (27)Calories 155 per servingServings 6
- Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill an additional 5 minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture.
- Heat oil in a large Dutch oven over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.
- Place one-third of tomato mixture in a blender; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 cups soup into each of 6 bowls; top each serving with 2 teaspoons cheese and 1 teaspoon chives.
EASY ROASTED RED PEPPER SOUP - KYLEE COOKS
From kyleecooks.com
5/5 (2)Category SoupCuisine AmericanCalories 176 per serving
- Cut each pepper in half. Remove the seeds, stem and membranes, then place cut side down on your baking sheet, along with the garlic cloves (unpeeled),
ROASTED TOMATO AND RED PEPPER SOUP - ANNA BANANA
From annabanana.co
5/5 (5)Category SoupCuisine VegetarianTotal Time 40 mins
- Heat the oven to 180 C. Cut the tomatoes in half and place them in a roasting tin. Roughly chop the red peppers and onion and add them to the roasting tin. Drizzle it all with olive oil and season with some salt and pepper. Add garlic cloves and few thyme springs, then roast for about 30 minutes until all the veg has softened. Squeeze the garlic cloves out of their skins, then back to the tin. Remove thyme stalks, leaving the leaves only, and adding them back to the tin.
- Drizzle the roasted veg with red wine vinegar, then blend everything in a bullet blender or using a stick blender, add enough water to get a desired consistency (I've used about 180 ml).
- Re-heat the soup, add any desired seasoning and spoon into two bowls. Top it up with fresh basil leaves, seeds and ricotta (if using). Drizzle with some more olive oil, enjoy!
ROASTED TOMATO AND RED PEPPER SOUP EASY RECIPE
From nonnabox.com
3.5/5 (2)Total Time 1 hr 10 minsCategory SoupCalories 119 per serving
- Preheat the oven to 425 F. Toss together the tomatoes, red peppers, olive oil, salt, and pepper. Spread in one layer on a baking sheet and roast for 30 minutes. Remove from the oven and peel the skins from the peppers and tomatoes.
- In a large stockpot over medium heat, sauté the garlic in 3 tablespoons of olive oil for 3 minutes.
- Add the roasted tomatoes, roasted red peppers, basil, red pepper flakes, and vegetable stock. Bring to a boil and simmer for 30 minutes.
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.
ROASTED TOMATO AND RED PEPPER SOUP - EASY & TASTY VEGAN ...
From greenbowl2soul.com
5/5 (3)Total Time 1 hrCategory SoupCalories 79 per serving
- Remove the seeds of bell pepper and roughly chop. Chop the tomatoes and onion too. Peel the garlic cloves.
- Place the chopped tomatoes, bell peppers, onion, and garlic cloves on a baking tray. Drizzle olive oil. Sprinkle salt and pepper. Bake in a pre-heated oven for around 40 minutes at 200°C or until the vegetables are roasted and slightly charred.
ROASTED RED PEPPER AND TOMATO SOUP - EASY & HEALTHY ...
From wendypolisi.com
5/5 (20)Total Time 45 minsCategory Main CourseCalories 100 per serving
- Place olive oil, roasted red peppers, onion, and garlic in a sauce pan over medium heat. Sauté for 10 minutes.
- Add vegetable broth, tomatoes, tomato paste, paprika, Swerve, salt, crushed red pepper and ground pepper. Bring a a boil and the reduce to a simmer. Cook for 25 minutes.
- Use an immersion blender to blend the mixture until smooth. Alternatively, you may work in batches and use your blender.
RED PEPPER AND TOMATO SOUP - I HEART VEGETABLES
From iheartvegetables.com
5/5 (8)Total Time 45 minsCategory SoupCalories 88 per serving
TOMATO & RED PEPPER SOUP {RECIPE} - DIETETIC DIRECTIONS
From dieteticdirections.com
Cuisine CanadianCategory RecipeServings 4Total Time 1 hr
- On the other baking sheet, spread out the bell peppers sliced in half. Drizzle with oil and sprinkling of salt. Use hands to toss the peppers to ensure evenly coated.
ROASTED TOMATO AND RED PEPPER SOUP RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
CREAMY VEGAN CORN AND RED PEPPER BLENDER SOUP - AVERIE COOKS
From averiecooks.com
4.6/5 (13)Total Time 5 minsCategory SoupCalories 104 per serving
ROASTED RED PEPPER AND TOMATO SOUP - JUST A LITTLE BIT OF ...
From justalittlebitofbacon.com
5/5 (1)Total Time 45 minsCategory SoupCalories 225 per serving
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
ROASTED RED PEPPER AND TOMATO SOUP - FOX VALLEY FOODIE
From foxvalleyfoodie.com
5/5 (1)Total Time 45 minsCategory SoupCalories 200 per serving
ROASTED RED PEPPER AND TOMATO SOUP - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
4.1/5 (9)Total Time 1 hr 40 minsCategory Appetizer, Main Course, Side DishCalories 167 per serving
ROASTED TOMATO AND RED PEPPER SOUP - RECIPES
From honestcooking.com
Category AppetizerEstimated Reading Time 3 mins
ROASTED RED PEPPER AND TOMATO SOUP | FOODLAND ONTARIO
From ontario.ca
Servings 6Estimated Reading Time 1 min
ROASTED RED PEPPER AND TOMATO SOUP - HEALING AND EATING
From healingandeating.com
Servings 4Total Time 32 hrsEstimated Reading Time 2 mins
RED PEPPER CORN TOMATO SOUP - COOKEATSHARE
From cookeatshare.com
ROASTED TOMATO AND RED PEPPER SOUP - FORKS OVER KNIVES
From forksoverknives.com
POD-TO-PLATE: MASTERCHEF ROSE ADAM'S ROASTED TOMATO ...
From vegepod.com.au
ROASTED CORN AND TOMATO SOUP RECIPES
From tfrecipes.com
TOMATO AND ROASTED RED PEPPER SOUP – DISIWRENCH
From disiwrench.website
ROASTED RED PEPPER PESTO | FOOD NETWORK HEALTHY EATS ...
From foodnetwork.com
PACIFIC FOODS ORGANIC ROASTED RED PEPPER AND TOMATO SOUP ...
From soupnation.net
ROASTED RED PEPPER AND TOMATO SOUP RECIPE • CIAOFLORENTINA ...
From foodnewsnews.com
SOUP ROAST RED PEPPER NUTRITION FACTS • MYFOODDIARY®
From myfooddiary.com
THE ORIGINALS: 10 MOST RECURRING TROPES FROM THE TV SHOW
From screenrant.com
ROAST (COMEDY) - WIKIPEDIA
From en.wikipedia.org
WHAT’S FOR DINNER? ROASTED RED PEPPER PASTA | RISING SUN ...
From risingsunlenasia.co.za
ROASTED RED PEPPER AND TOMATO SOUP WITH ROASTED CORN
From oracibo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love