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

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, roasted red pepper and tomato soup. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roasted Red Pepper and Tomato Soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Roasted Red Pepper and Tomato Soup is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have roasted red pepper and tomato soup using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted Red Pepper and Tomato Soup:
  1. Make ready 3 1/2 cups (840 ml) water
  2. Prepare 2 carrots (heaping 2 cups), chopped
  3. Get 2 sticks celery, chopped
  4. Make ready 1 large onion (about 3 cups), chopped
  5. Take 1 cup (240 ml) cauliflower, cut into florets
  6. Take 2 bay leaves
  7. Get 1 tsp dried herbs of your choice (optional)
  8. Get 4 red peppers
  9. Take 1 can (14.5 oz) can crushed tomatoes
  10. Prepare 1/8 tsp salt (or more to taste)
  11. Take 1/4 tsp smoked paprika
  12. Make ready 1/4 tsp cayenne pepper
  13. Make ready For garnish:
  14. Take Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc
Instructions to make Roasted Red Pepper and Tomato Soup:
  1. Preheat oven to 355°F/180℃.
  2. 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.
  3. 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.
  4. 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.
  5. I used canned tomatoes this time, but I will try with fresh tomatoes and bake by myself next time.
  6. 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 this up for this exceptional food roasted red pepper and tomato soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!