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 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.
SLOW COOKER ROASTED RED PEPPER AND TOMATO SOUP
Garden vegetables are roasted to perfection and then placed in the slow cooker to simmer until tender making this Slow Cooker Roasted Red Pepper and Tomato Soup delicious and comforting. Top with freshly grated parmesan cheese and basil and serve a chunk of hearty bread on the side for the perfect weeknight dinner
Provided by Strawberry Blondie Kitchen
Categories Soup
Time 6h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees
- Place all vegetables and garlic onto sheet pan and coat with olive oil, salt and pepper.
- Roast in the oven for 45 minutes or until tender and vegetables are slightly charred.
- Scrap vegetables from baking sheet into slow cooker and add remaining ingredients. (Be sure to stir in tomato paste thoroughly)
- Cook on low for 6 hours or high for 3 hours.
- Using an immersion blender*, blend all ingredients until smooth (I like to leave mine a little on the chunkier side)
- Place soup into bowls and garnish with optional toppings.
- *You could also carefully add contents of the slow cooker, in batches, into a blender and blend. Use precaution and always make sure the lid is tightly fitted and you place a clean kitchen towel on top of the lid to ensure contents don't go flying as they can cause severe burns.
Nutrition Facts : ServingSize 1 cup, Calories 115, Fat 4.3 g, SaturatedFat 0.4 g, Sodium 210 mg, Carbohydrate 18.4 g, Fiber 5.1 g, Sugar 11.7 g, Protein 5.6 g
SLOW COOKER CREAMY TOMATO SOUP
This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.
Provided by faithloren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
- Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
- Puree the soup using an immersion blender.
- Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 25.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 1353.4 mg, Sugar 13.3 g
HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP
Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C
Provided by Chelsie Collins
Categories Lunch, Main course, Soup, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.
Nutrition Facts : Calories 631 calories, Fat 48 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 3 milligram of sodium
ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA
Liven up a tomato soup with a few easy and tasty additions, including a spoonful of ricotta. It's classic comfort food and also a low-calorie, healthy option
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Soup, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
- Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.
Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: tomato, red bell pepper, medium yellow onion, garlic, olive oil, kosher salt, pepper, dried oregano, dried thyme, tomato paste, vegetable stock, fresh basil leaves
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220ºC).
- Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
- Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
- Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
- Cover and cook on high for 2 hours.
- Using an immersion blender or a standing blender, puree the soup until creamy.
- Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
- Ladle the warm soup into bowls and garnish with more basil.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 21 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, Sugar 9 grams
SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW
This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.
- Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.
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
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