Best Creamy Tomato And Roasted Red Pepper Soup Recipes

Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30 image

Provided by REALtorFOOD

Categories < 15 Mins

Time 15m

Yield 6 Cups, 4 serving(s)

Number Of Ingredients 6

1 (28 ounce) can tomato puree
1 (12 ounce) jar roasted red peppers in brine (drained)
1 (13 1/2 ounce) can coconut milk
10 fresh basil leaves (chiffonade)
1/4 teaspoon red chili pepper flakes
1/2 teaspoon salt (to taste)

Steps:

combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.
add basil leaves and coconut milk and cook stirring 2 minutes to combine.
add salt and red pepper flakes and stir.
remove from stove.
allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer).
Serve hot or chilled.
can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost.

Nutrition Facts : Calories 264.7, Fat 20.9, SaturatedFat 18.2, Sodium 361.5, Carbohydrate 20.6, Fiber 3.9, Sugar 9.6, Protein 5.3

CREAMY TOMATO AND ROASTED RED PEPPER SOUP image

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 Spanish onion, chopped
1 carrot, chopped
2 cloves garlic, finely chopped
1 (14/5-ounce) can fire-roasted tomatoes
1 (12 ounce) jar roasted red peppers
2 1/2 cups chicken broth
1/2 cup half and half
1 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons sugar (optional)
1/4 cup basil and more for garnish

Steps:

Heat the oil in a 2 qt pot over medium-high heat. Add onion and carrot and saute until tender. Add garlic and saute till fragrant. Season with salt and pepper. Add tomato paste and cook till toasted about 1 min. Add tomatoes, peppers, broth and simmer for 25 minutes until vegetables are tender and flavors are melded. Taste for seasoning and add more salt pepper and sugar. Blend until smooth.