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

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

Discover Well Yes!® Soup made with Tomato, Red Pepper & Sweet Potato. Roasted Red Pepper and Tomato Soup Roasted Red Pepper and Tomato Soup. 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!

Roasted Red Pepper and Tomato Soup is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Roasted Red Pepper and Tomato Soup is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have roasted red pepper and tomato soup using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Roasted Red Pepper and Tomato Soup:
  1. Take 4 large red bell peppers
  2. Prepare 8 large plum tomatoes, halved lengthwise
  3. Make ready 1 red onion, cut into 6 wedges
  4. Take 4 large cloves garlic, unpeeled
  5. Make ready 2 tsp EVOO : o
  6. Get 3 c low-sodium vegetable or chicken stock
  7. Take 2 tsp finely chopped fresh sage
  8. Make ready to taste black pepper

Arrange the tomatoes and bell peppers with the cut-side up. To a baking sheet, add the halved roma tomatoes, red bell peppers, hatch chile (this is for the toasts), halved hatch. Quick tomato soups have always been one of my favorite comfort foods, and this time I upped the game with a jar of roasted red peppers and a butter-and-flour roux to give the soup extra body and richness. I love the simplicity of this Roasted Red Pepper and Tomato Soup.

Instructions to make Roasted Red Pepper and Tomato Soup:
  1. Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place the whole peppers and tomatoes cut side up on sheet. Bake 20 min.
  2. Add garlic and onion to baking sheet and drizzle with oil. Bake 40 min., turning peppers once, until peppers and tomatoes are very soft and onion is tender. Set aside to cool.
  3. Peel peppers discarding seeds and white membrane. Peel tomatoes. Puree in food processor with onions. Squeeze in garlic pulp and puree all veggies until smooth.
  4. Transfer veggies to sauce pan and stir in stock and sage. Heat soup until simmering. Add pepper to taste.

Most people prefer tomato soup when it's coupled with a grilled cheese sandwich. Personally, I really dislike the combination. The good news is you don't need the sandwich. This soup is perfect on it's own. You don't need to load up on the carbs; they're not needed with this Roasted Red Pepper and Tomato Soup.

So that’s going to wrap this up with this exceptional food roasted red pepper and tomato soup recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!