Hi, I am Elise. Today, I’m gonna show you how to make roasted red pepper and tomato soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Roasted Red Pepper and Tomato Soup Recipe
Roasted Red Pepper and Tomato Soup is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Roasted Red Pepper and Tomato Soup is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have roasted red pepper and tomato soup using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roasted Red Pepper and Tomato Soup:
- Take 3 1/2 cups (840 ml) water
- Get 2 carrots (heaping 2 cups), chopped
- Prepare 2 sticks celery, chopped
- Make ready 1 large onion (about 3 cups), chopped
- Make ready 1 cup (240 ml) cauliflower, cut into florets
- Take 2 bay leaves
- Take 1 tsp dried herbs of your choice (optional)
- Prepare 4 red peppers
- Make ready 1 can (14.5 oz) can crushed tomatoes
- Prepare 1/8 tsp salt (or more to taste)
- Take 1/4 tsp smoked paprika
- Take 1/4 tsp cayenne pepper
- Prepare For garnish:
- Get Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc
Instructions to make Roasted Red Pepper and Tomato Soup:
- Preheat oven to 355°F/180℃.
- Remove the stems and seeds from the peppers and cut into quarters. Place them on a tin foil lined baking sheet and bake for 20 mins or untill they get tender.
- Place the water in a pot. Add the chopped carrots, celery, onion, cauliflower, bay leaves, herbs of your choice and cook over medium hight heat. Bring to a boil and cook for 5 mins. Turn the heat down and simmer for 20 mins or until the veggies become tender.
- Remove the peppers from your oven and let them cool enough to handle. Chop them into pieces and add to your pan along with the tomatoes. Simmer for another 10 mins.
- I used canned tomatoes this time, but I will try with fresh tomatoes and bake by myself next time.
- Remove from heat and remove the bay leaf from the soup mix. Place in your blender or use a hand blender to blend until smooth. Taste and check for seasoning and serve while hot!
So that is going to wrap it up with this distinctive dish roasted red pepper and tomato soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
