Roasted Tomato and Red Pepper Soup
Roasted Tomato and Red Pepper Soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted tomato and red pepper soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Roasted Tomato and Red Pepper Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Roasted Tomato and Red Pepper Soup is something which I have loved my whole life.

Heat olive oil over moderate heat. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Healing Roasted Tomato and Red Pepper Soup is meant for a crisp, cozy fall day.

To begin with this particular recipe, we have to prepare a few ingredients. You can have roasted tomato and red pepper soup using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Tomato and Red Pepper Soup:
  1. Make ready 6 beef tomatoes (approx. 1.2kg)
  2. Make ready 2 red bell peppers
  3. Take 3 medium carrots
  4. Make ready 3 clove of garlic, skins on, crushed
  5. Get 300 ml vegetable stock
  6. Prepare 1/2 tbsp basil
  7. Make ready 1 olive oil for drizzling

How to Make Roasted Tomato and Red Pepper Soup Cut tomatoes in half, remove the seeds from the bell peppers and cut into bite size pieces, roughly chop the onions, peel the garlic, and mix the lot together with a little oil and little salt. This healthy Roasted Red Pepper and Tomato Soup recipe is smooth and creamy, like a bisque, and packed with deep flavor from slow-roasting the tomatoes, onion, and garlic, and using jarred roasted red peppers! This version is similar to classic tomato soup with the addition of sweet bell pepper. In place of cream, I rely on coconut milk for subtle sweetness.

Instructions to make Roasted Tomato and Red Pepper Soup:
  1. Pre-heat an oven to 220°c / 200°c fan.
  2. Chop all the veg roughly and tip onto a roasting tray.
  3. Add the garlic and mix around. Season and drizzle olive oil over the veg and place in the oven for 20-25mins.
  4. Remove the tray, mix around and cook for a further 15-20mins.
  5. Place some of the veg in a blender and tip in the stock to blend. Gradually add the rest of the veg until it's all blended.
  6. Add the basil. Allow to either cool and freeze or place in a saucepan and heat till piping hot.

And the flavor comes from rich tomato paste, garlic powder, dill, and basil. Once it's blended all up, it takes on a deep red-orange hue and silky-smooth texture. Roasted Tomato and Pepper Soup You'll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal. —Debby Harden, Williamston, Michigan In a medium saucepan, heat the vegetable broth on medium heat. Add the roasted vegetables (reserve half a red bell pepper for garnish), tomato paste, parsley, paprika and cayenne pepper.

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