Best Roasted Red Pepper And Sun Dried Tomato Soup Recipes

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP

Roasted Red Pepper and Sun-Dried Tomato Soup image

Provided by Food Network

Yield 4 bento servings

Number Of Ingredients 8

Ingredients

1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety)
1 small onion, diced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers
2 fresh ripe plum tomatoes, cut into eighths
Salt and pepper to taste
4 fresh basil leaves for garnish (use purple basil if available)

Steps:

Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP

Roasted Red Pepper and Sun-Dried Tomato Soup image

A co-worker of mine brought this soup to work and wanted me to try it. I wasn't too thrilled because I'm not too much into tomatoes. One taste and I was hooked and begged her to get me the recipe. As soon as I got the recipe I went out the same night and bought all the ingredients...it was that good. (Please note that prep time does not include soaking the sun-dried tomatoes)

Provided by Jeanette G

Categories Onions

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 ounce sun-dried tomato (approx 8pcs-do not use the ones packed in oil)
1 small diced onion
2 tablespoons extra virgin olive oil
2 cups chicken broth
1 (6 ounce) jar roasted sweet red peppers
2 fresh ripe plum tomatoes or 2 ripe roma tomatoes
salt and pepper

Steps:

Soak the sun-dried tomatoes in warm water for about an hour to rehydrate them.
Place your olive oil in a pan and add onions and cook for about 7- 10 minutes until soft but do not let them brown or turn color.
Add in your chicken broth, drained rehydrated tomatoes, roasted red peppers, fresh tomatoes and salt and pepper and let simmer for about 10 minutes.
Pour the soup in a blender and process until blended very well and you have a smooth consistency.
Pass soup through a strainer to remove all the vegetable skins.
Add more salt and pepper if needed.
ENJOY!

Nutrition Facts : Calories 242.6, Fat 15.7, SaturatedFat 2.4, Sodium 1068.6, Carbohydrate 20, Fiber 4.7, Sugar 12.8, Protein 8.6

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