ROASTED RED PEPPER AND TOMATO SOUP
Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather! Recipe yields a lot of soup (about 12 cups).
Provided by Cookie and Kate
Categories Soup
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 degrees Fahrenheit with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper.
- Place the tomatoes on one of the prepared baking sheets. Place the bell peppers and onions on the other baking sheet. Drizzle 1 tablespoon olive oil over each baking sheet.
- Gently toss the tomatoes until lightly coated in oil, then position the tomatoes so the skin sides are facing down. Set aside.
- Gently toss the onions and red peppers until they are lightly coated in oil (try to keep the onion wedges intact as best you can). Position the red peppers with the skin sides facing down. Place the unpeeled garlic cloves on the sheet, too.
- Place the tomatoes on the top rack of the oven and the peppers and onion on the middle rack. Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning nicely golden on the edges.
- When the vegetables are done, bring the vegetable broth to boil in a large soup pot over medium-high heat. Peel your garlic and toss it in. Add the roasted vegetables, smoked paprika, cayenne pepper, if using, and 1/4 teaspoon salt. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.
- Purée the soup using an immersion blender or transfer the soup to a blender in batches, several cups at a time. Season to taste with salt (I added another 1/2 teaspoon) and pepper. Enjoy.
Nutrition Facts : ServingSize 2 cups, Calories 149 calories, Sugar 14.8 g, Sodium 680.1 mg, Fat 5.7 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 23.5 g, Fiber 6.3 g, Protein 4.4 g, Cholesterol 0 mg
ROAST RED CAPSICUM (BELL PEPPER) AND TOMATO SOUP
This recipe comes from Australia's The CSIRO Total Wellbeing Diet. It's a great book with menu plans & yummy looking recipes. This soup serves 4 for a healthy lunch.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C (350°F).
- Place capsicums in a shallow baking dish skin side up, drizzle with half the oil and roast for 25 mins, or until softened.
- Remove from the oven & cover with foil and allow to cool slightly.
- Peel off the skin and roughly chop the flesh.
- Heat remaining oil in a large saucepan over medium heat.
- Add onion and sauté until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly.
- Add capsicum, tomato & stock, then cover & simmer for 15 minutes.
- Allow to cool slightly, then puree using a blender/ stick blender.
- Season to taste- for a sweeter soup add Equal.
- Reheat soup & serve sprinkled with basil.
Nutrition Facts : Calories 130.2, Fat 7.4, SaturatedFat 1.1, Sodium 43.8, Carbohydrate 16, Fiber 4.2, Sugar 9.5, Protein 2.9
ROASTED RED BELL PEPPER & TOMATO SOUP
Here is a good recipe for Roasted Red Pepper & Tomato Soup, based on a dish served at the Red Devil Restaurant in Newmarket, Ontario, Canada. Roasted Red Pepper & Tomato Soup
Provided by Dave Newcombe
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 233.9, Fat 16.9, SaturatedFat 10.3, Cholesterol 47.1, Sodium 101.6, Carbohydrate 20.9, Fiber 4.4, Sugar 15.9, Protein 3.4
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 TOMATO AND RED BELL PEPPER SOUP
Categories Soup/Stew Food Processor Tomato Roast Wheat/Gluten-Free Ricotta Bell Pepper Chill Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
- Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
- Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.
ROASTED RED BELL PEPPER SOUP
Make and share this Roasted Red Bell Pepper Soup recipe from Food.com.
Provided by grapefruit
Categories Peppers
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
- Meanwhile, melt butter or margarine.
- Add onions and sauté till soft, but not brown.
- Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
- Simmer 20-30 minutes uncovered.
- Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
- Before serving, add sour cream or half-and-half and heat through.
- Will keep well in fridge 2-3 days. Can also be frozen.
Nutrition Facts : Calories 151.7, Fat 3, SaturatedFat 0.7, Sodium 119.3, Carbohydrate 23.8, Fiber 5.7, Sugar 12.7, Protein 10.1
TOMATO AND ROASTED RED PEPPER SOUP
This is my favorite soup. It's a nice balance of sweet and savory, and it freezed beautifully. I like it with grilled cheese. (I hate to specify a brand name / hard to find ingredient, but I haven't found a good substitute for Thai Kitchen's roasted red chili paste.) [This is adapted from The Naked Chef (Jamie Oliver).]
Provided by dividend
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Broil the red peppers, turning them so they blacken on all sides. Once they're black, put them in a bowl, cover tightly with plastic wrap, and leave them until they're cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
- Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
- Finely chop the garlic, add to the pot, and cook for 2 minutes.
- Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
- Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.
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