Tomato and Roasted Red Pepper Soup. This flavorful broth combines roasted sweet red peppers and tart tomatoes. You’ll savor the harmonious balance of flavors with each spoonful, making this Dish a year-round classic. Prepare to embark on a voyage of flavor! This Dish contains a complete meal with crumbled feta, crispy croutons, and fresh parsley.
Roasted Red Pepper And Tomato Soup Recipe
This red-personalized pepper and tomato soup hits the mark on a cold Canadian winter evening. Serve alongside polenta and salad.
- Preparation Time: 30 minutes
- Cooking Time: 1 hour and 20 minutes.
- Additional Time: 15 minutes
- Total Time: 2 hours and 5 minutes.
- Servings: 6
- 3 medium red bell peppers.
- 1 teaspoon of olive oil
- 1 onion medium, sliced
- 2 minced garlic cloves
- 4 large, peeled, seeded, and diced tomatoes
- 2 teaspoons of paprika
- 1 1/2 teaspoonful dried thyme
- 1/8 teaspoon white sugar
- 6 cups of chicken broth
- 1 teaspoon of cayenne pepper powder
- 1 dash of hot pepper sauce
- pepper and salt for taste
- 2 teaspoons of butter
- 1 1/2 teaspoons of all-purpose flour
- Optional: 6 tablespoons sour cream
Instructions Of Making Roasted Red Pepper And Tomato Soup Recipe
- Place an oven rack about 6 inches to the heat supply and preheat the broiler in the oven. Wrap a baking tray in aluminum foil.
- Halve the peppers and remove the stems, seeds, and membranes. Cut sides down and place peppers on the prepared baking tray.
- Broil in the heated oven until shells are blackened, 5 to 6 minutes. Take the peppers from the hot oven and place them in a paper bag. Allow the container to rest for 15 minutes while sealed. Remove from the pack, rub peels off, and cut and divide into two equal portions.
- In a stockpot, simmer the oil over medium heat. Add onion and garlic; sauté and stir for approximately 5 minutes until onion is translucent. Add tomatoes, half of the peppers, paprika, thyme, and sugar to the pan. Avoid the heat to low to medium and cook for about 25 minutes or until the tomato fluids have evaporated.
- Bring the broth, cayenne, hot pepper sauce, salt, and pepper to a simmer with a stir. Reduce the heat, partially cover, and boil for about 25 minutes till the vegetables are tender.
- Place a strainer over a large basin; pour the soup through the filter into the bowl, allowing liquid to collect. Avoid cleaning the stockpot.
- Pour the contents from the filter into a blender or food processor and process until relatively smooth. Incorporate purée into the broth in the basin.
- In a stockpot, melt the butter over a low flame. Mix in the flour and stir for 1 to 2 minutes, till the mixture mimics a paste. Stir in the broth-purée mixture gradually and bring to a simmer. Reduce the heat, stir the remaining chopped chiles, and simmer for 10 minutes.
- You should top each Dish with 1 tablespoon of sour cream.
If available, I use fresh tomatoes from the farmer’s market or my garden for the tomatoes. Typically, heirloom, cherry, and spice are utilized. Just be sure to fit at least one significant artifact into the space. Their flavor merits the effort.
This roasted red pepper and tomato broth can be served as a main dish side a large salad, such as Apple Cranberry Salad, Vegetarian Kale Caesar Salad, Almond Sage Pesto Grilled Cheese, and Rustic Sourdough Bread. This broth can also be served as an appetizer. It creates a beautiful Thanksgiving appetizer.
Creating an emulsion with olive oil is one of the secrets to making this tomato-red-pepper soup exceptionally creamy and luscious. Temperature and motion contribute to the creation of this culinary masterpiece. I use a VitaMix, but an immersion blender also performs admirably.
Freezer compatible? Yes, thank you! I have stored this soup in the freezer for up to a year. I removed the frozen jar from the freezer on a chilly January day. Thaw overnight in the refrigerator and whisk vigorously or combine in a blender to re-emulsify.
Variations In Roasted Red Pepper And Tomato Soup Recipe
Allow the heavy cream to reach room temperature before adding it to the broth. Cold cream can sometimes break apart when introduced to something hot.
Add more produce! Because this roasted red pepper and tomato soup is pureed, you can quickly increase the vegetable content without anyone noticing. Celery and carrots are excellent complements!
It would help to puree only half of this broth for a more rustic texture. Or, if desired, omit pureeing entirely!
Use additional fresh herbs such as basil, thyme, and rosemary!
Modify the cheese! Also delectable would be crumbled goat cheese, shredded mozzarella, or grated parmesan.
Utilize your very own roasted tomatoes and peppers.
How To Store Leftover Roasted Red Pepper And Tomato Soup Recipe?
Refrigerate leftover roasted red pepper and tomato bisque for up to 5 days in an airtight container. For up to three months, you can freeze this broth in a freezer-safe, airtight container or plastic bag. If using a plastic container for optimal storage in the freezer, freeze it flat.
It is simple to store leftover roasted red pepper and tomato broth. Follow these procedures for proper storage:
1. Allow Soup To Cool
Allow the soup to reach room temperature before attempting to preserve it. Hot soup can increase the refrigerator’s temperature, which is not optimal for food safety.
2. Use airtight Containers
Place the remaining soup in airtight containers. Glass or plastic containers with tight-fitting covers are suitable for storage. Ensure sufficient space at the top of the container for the broth to expand as it freezes or chills.
If you intend to ingest the soup within the following few days, refrigerate it. Putting a date on the container lets you keep track of its freshness. Excellent roasted red pepper and tomato broth for three to four days.
4. Freezing (Optional)
Freezing the soup is a beautiful option for storing it for a more extended period. Ensure that the broth has completely cooled before freezing it. Leave approximately one inch of space at the top of the container for expansion.
Always designate the container with the soup’s ingredients and the date you made it. It facilitates identification and subsequent use.
You can reheat leftover broth on the stovetop or in the microwave when ready to consume it. If using a stovetop, heat it gradually over medium heat, stirring occasionally. Avoid bringing the broth to a boil, which can alter its texture.
7. Taste Check
Before serving, taste the warmed soup and adjust the seasoning if required by adding more salt, pepper, or herbs.
This Dish for roasted red pepper and tomato broth is a comforting and flavorful dish that combines the smokiness of roasted peppers with the richness of tomatoes. It is a basic yet satisfying meal you can consume throughout the year. This soup will surely delight the taste buds with its vibrant hues and delectable flavor.
Thank you for reading…..