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Roasted Tomato and Red Pepper Soup Recipe: A Flavorful Twist

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Ingredients

Adjust Servings:
3 red peppers
2 tablespoons extra virgin olive oil
1 tablespoon roasted red chili paste
1 garlic clove
3 (14 ounce) cans diced tomatoes
2 tablespoons red wine vinegar
2 cups chicken stock
salt

Nutritional information

204.6
Calories
80 g
Calories From Fat
8.9 g
Total Fat
1.4 g
Saturated Fat
3.6 mg
Cholesterol
819.6mg
Sodium
28.6 g
Carbs
6 g
Dietary Fiber
16.7 g
Sugars
6.3 g
Protein
522g
Serving Size (g)
4
Serving Size

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Roasted Tomato and Red Pepper Soup Recipe: A Flavorful Twist

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    Cuisine:

    This soup is soooo good! It was comforting, zesty, and warming inside and out. I actually roasted a whole head of garlic and added that to the pot after the peppers. After pureeing the whole batch, I decided to only add 1/2 cup of chicken broth, and we found the consistency to be perfectly to our liking. Thank you so much for sharing!

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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).],This soup is soooo good! It was comforting, zesty, and warming inside and out. I actually roasted a whole head of garlic and added that to the pot after the peppers. After pureeing the whole batch, I decided to only add 1/2 cup of chicken broth, and we found the consistency to be perfectly to our liking. Thank you so much for sharing!,This is a great soup. I added soy milk to make it taste creamy (and to counterbalance the acidity). The soy milk made it taste awesome!!!! (Cream would be even better but I’m watching my cholesterol.) Next time I will add some pureed carrots. This will be a great base for me to experiment with. Thanks.


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    Steps

    1
    Done

    Broil the Red Peppers, Turning Them So They Blacken on All Sides. Once Theyre Black, Put Them in a Bowl, Cover Tightly With Plastic Wrap, and Leave Them Until Theyre Cool Enough to Handle (about 30 Minutes). Peel, Seed, and Roughly Chop Them.

    2
    Done

    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.

    3
    Done

    Finely Chop the Garlic, Add to the Pot, and Cook For 2 Minutes.

    4
    Done

    Drain the Tomatoes, and Add to the Pot With the Red Wine Vinegar and a Pinch of Salt. Cook For 10 Minutes.

    5
    Done

    Add the Chicken Stock. Puree With a Stick Blender Until Smooth, and Simmer For 15 More Minutes.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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