Best Roasted Red Pepper And Tomato Soup Recipes

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ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 15

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

Steps:

  • Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  • Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  • Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  • Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  • Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  • Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g

ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

This is a nice robust and colorful soup - packs a punch and yet has a great taste - nothing better than roasted red peppers and roasted tomatoes.

Provided by Ravenseyes

Categories     Peppers

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 12

6 large red peppers (approximately 1 1/2 - 2 lbs)
3 lbs tomatoes (plum is preferable)
8 cups chicken stock
3 tablespoons garlic (more or less for your taste)
1 teaspoon sun-dried tomato paste
1 teaspoon dried basil
1/2 cup white wine
1/2 cup onion (shallots or red onion finely chopped)
1/2 teaspoon red pepper flakes (adjust to taste or omit)
1 cup cream (optional)
1 teaspoon salt (adjust to your taste)
1 teaspoon pepper (fresh ground adjust to taste)

Steps:

  • Pre heat oven to 425 degrees.
  • Line 1 cookie sheet with tin foil - wash and cut tomatoes in half, arrange cut side down on cookie sheet, drizzle generously with good extra virgin olive oil, course, kosher or sea salt and a touch of ground pepper - bake until tomato peels have split and developed a nice caramelized texture. Approximately 45 - 60 minutes. Remove from oven and allow to cool, remove tomato skins.
  • While the tomatoes are caramelizing in the oven take your red peppers and blacken them over an open gas flame or in the case you do not have gas this can also be accomplished over an electric element simply by allowing the pepper contact with the heating coil till it blackens, or you could also do this on a gas grill. Place blackened peppers in a brown paper bag and allow to cool - I always make sure I have a plastic bag on the outside as the juices from the peppers will soak through as they cool. Once cooled remove skins, tops, ribs and seeds. Do not wash.
  • In a large soup pot add 1 tbsp olive oil add onions, garlic and sauté till onions appear clear. Add chicken stock, white wine, tomato paste, basil, tomatoes and peppers. Allow to cook for approximately 30 minutes. If you have a hand held blender, puree until a creamy texture is accomplished, or you can do this in a blender a few cups at a time being very careful not to over crowd the blender as the top will pop off with the heat. Return the pureed mixture back to the pot add pepper flakes and reduce over medium heat for 10 minutes - if desired add cream and serve!

Nutrition Facts : Calories 171.2, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.2, Sodium 651.9, Carbohydrate 25.2, Fiber 4.8, Sugar 14.1, Protein 9.1

ROASTED TOMATO AND RED BELL PEPPER SOUP



Roasted Tomato and Red Bell Pepper Soup image

Categories     Soup/Stew     Food Processor     Tomato     Roast     Wheat/Gluten-Free     Ricotta     Bell Pepper     Chill     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 1/4 pounds tomatoes, halved lengthwise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large garlic cloves, peeled
2 tablespoons olive oil (preferably extra-virgin)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 cups (about) water
4 tablespoons part-skim ricotta cheese, room temperature
Fresh thyme sprigs (optional)

Steps:

  • Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
  • Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
  • Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP



Roasted Red Pepper and Sun-Dried Tomato Soup image

Provided by Food Network

Categories     appetizer

Yield 4 bento servings

Number Of Ingredients 8

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 TOMATO AND RED PEPPER SOUP WITH CHILLED MINT



Roasted Tomato and Red Pepper Soup with Chilled Mint image

Categories     Soup/Stew     Milk/Cream     Onion     Pepper     Tomato     Freeze/Chill     Roast     Picnic     Mint     Summer     Coriander     Gourmet

Yield Makes about 4 cups (serving 2)

Number Of Ingredients 12

2 red bell peppers (1 pound), quartered and seeded
4 medium tomatoes (1 pound), halved and cored
1 small onion (1/4 pound), cut into 1/2-inch-thick slices
2 large garlic cloves, halved
1 1/2 tablespoons olive oil
1/2 teaspoon ground coriander
3/4 cup water
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
2 tablespoons finely chopped fresh mint, or to taste

Steps:

  • Preheat broiler.
  • Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
  • Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
  • Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.

ROASTED TOMATO, PEPPER, AND RED ONION SOUP



Roasted Tomato, Pepper, and Red Onion Soup image

This is an unusual recipe I found in a Flemish woman's magazine. I like it alot, hope you will too !

Provided by FlemishMinx

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/4 lbs ripe tomatoes
1 red onion
1 red bell pepper
3 cups vegetable stock (or 3 cups water plus 1/2 vegetable bouillon cube)
1 tablespoon olive oil
4 -8 sprigs fresh sage
salt and pepper

Steps:

  • Wash and halve the tomatoes.
  • Halve the pepper, removing the core and seeds.
  • Cut the onion in quarters.
  • Place the vegetables and two sprigs of sage on a large bake pan.
  • Sprinkle with the olive oil.
  • Bake for 30 minutes in the oven at 400 degrees.
  • Remove the vegetables from the oven and place them in an ovenproof dish.
  • Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
  • Allow the vegetables to cool.
  • Puree with a handblender.
  • Reheat in a pan on the stove when ready to serve.
  • Garnish with chopped sage.

CREAMY ROASTED RED PEPPER AND TOMATO BASIL SOUP- WHOLE30



Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30 image

Make and share this Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30 recipe from Food.com.

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



CREAMY TOMATO AND ROASTED RED PEPPER SOUP image

Categories     Soup/Stew     Tomato     Appetizer     Quick & Easy     Healthy

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.

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

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

ROASTED RED PEPPER AND TOMATO SOUP WITH SMOKY CAPRESE PANINI



Roasted Red Pepper and Tomato Soup with Smoky Caprese Panini image

Provided by Rachael Ray : Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

2 large red bell peppers
2 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 small carrot, peeled and chopped
2 small celery stalks, chopped
1 onion, chopped
Salt and freshly ground black pepper
1 (28-ounce) can or 2 (15-ounce) cans fire roasted diced tomatoes
2 cups chicken or vegetable stock
1-pound ball freshly smoked mozzarella, cut into 16 thin slices
1 large ripe tomato, cut into 8 thin slices
8 slices Tuscan bread
1/2 cup fresh basil leaves

Steps:

  • Char the peppers on all sides over an open flame on a gas stovetop or under a hot broiler (with the oven door cracked to avoid steam buildup in the oven). Put the charred peppers in a bowl, cover, and let them rest until cool enough to handle, about 10 minutes.
  • Meanwhile, heat the extra-virgin olive oil in a soup pot. Add the garlic, carrot, celery, and onions to the pot and season with salt and pepper, to taste. Cook until the vegetables soften, about 10 minutes, then put them into a food processor with the diced tomatoes. Seed and peel the peppers and add them to the processor. Puree the mixture until smooth, then pour it into soup pot and stir in the stock.
  • Heat a panini press or a large heavy skillet. Make sandwiches using 2 slices of cheese and 2 slices of ripe tomato on 4 of the bread slices. Sprinkle with salt and pepper, to taste, and top with some torn basil. Cover with the remaining 4 slices of bread and add them to the panini press or hot skillet. If using a skillet, top with a second smaller pan and weight it down with heavy cans. Press the sandwiches to toast and melt the cheese, a few minutes on each side or 5 minutes in a hot press.
  • Serve the soup in bowls with the Panini alongside.

TOMATO AND ROASTED RED PEPPER SOUP



Tomato and Roasted Red Pepper Soup image

This is my favorite soup. It's a nice balance of sweet and savory, and it freezed beautifully. I like it with grilled cheese. (I hate to specify a brand name / hard to find ingredient, but I haven't found a good substitute for Thai Kitchen's roasted red chili paste.) [This is adapted from The Naked Chef (Jamie Oliver).]

Provided by dividend

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

3 red peppers
2 tablespoons extra virgin olive oil
1 tablespoon roasted red chili paste
1 garlic clove
3 (14 ounce) cans diced tomatoes
2 tablespoons red wine vinegar
2 cups chicken stock
salt

Steps:

  • Broil the red peppers, turning them so they blacken on all sides. Once they're black, put them in a bowl, cover tightly with plastic wrap, and leave them until they're cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
  • Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
  • Finely chop the garlic, add to the pot, and cook for 2 minutes.
  • Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
  • Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.

ROASTED RED PEPPER AND SUNDRIED TOMATO SOUP



Roasted Red Pepper and Sundried Tomato Soup image

Provided by Food Network

Yield Makes 4 bento servings

Number Of Ingredients 9

1-ounce sundried tomatoes (about 8 pieces do not use the oil packed type)
1 small onion, diced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
3 sweet or bell red peppers, charred, skinned, and seeded (see page I45), or a 6ounce
Jar of prepared roasted sweet peppers
2 fresh ripe plum tomatoes, cut into eighths
Salt and freshly ground black 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 hour. Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 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 high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skills. Adjust the seasoning and serve with fresh basil leaves as a garnish.

CREAM OF TOMATO AND ROASTED RED PEPPER SOUP



Cream of Tomato and Roasted Red Pepper Soup image

Easiest soup on the planet -- good hot or cold, ready in 20 minutes, tops. 4 main ingredients. Simply delicious. Company worthy. You're welcome to roast your own peppers, but I use canned or jarred peppers, including the juice. I blend it with a stick blender; you could also use your blender but it's just one more thing to wash! Use any color onion you choose. Adjust the seasonings according to preference and use from 4-8 oz of regular or low fat cream cheese.

Provided by One Happy Woman

Categories     < 15 Mins

Time 15m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 -3 garlic cloves, minced
1 large onion, chopped
1 (28 ounce) can chopped tomatoes
1 (28 ounce) can roasted red peppers (or equivalent)
12 ounces water
2 garlic cloves, chopped
1 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon lemon pepper
8 ounces cream cheese

Steps:

  • Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
  • Season with smoked paprika, salt and lemon pepper.
  • Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
  • Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
  • Blend until smooth with stick blender.
  • Serve hot or chill and serve cold.

Nutrition Facts : Calories 173.2, Fat 13.7, SaturatedFat 6, Cholesterol 31.2, Sodium 1602.5, Carbohydrate 11.3, Fiber 2.8, Sugar 4.4, Protein 3.7

ROASTED TOMATO AND RED PEPPER SOUP



Roasted Tomato and Red Pepper Soup image

This soup hails from Jolley's Boathouse in Adelaide, Australia. It is a light soup that highlights the wonderful flavors of roasted vegetables.

Provided by Yogachef

Categories     Peppers

Time 1h

Yield 5 serving(s)

Number Of Ingredients 10

1 1/2 lbs red bell peppers
2 lbs tomatoes, halved and seeded
2 tablespoons olive oil
1 cup onion, chopped
4 garlic cloves, minced
1 1/2 cups tomato juice
1 tablespoon fresh marjoram, chopped or 1 teaspoon dried marjoram
1 1/4 teaspoons black pepper
1/2 teaspoon salt
marjoram, sprigs (optional)

Steps:

  • Cut peppers in half lengthwise, discarding seeds and membranes.
  • Place peppers and tomatoes, skin sides up on a foil lined baking sheet. Flatten peppers with hand.
  • Broil 15 minutes, or until vegetables are blackened.
  • Place peppers into zip-top bag, seal, and let stand for 10 minutes.
  • Peel peppers and tomatoes. Chop.
  • Place half of the peppers and tomatoes into the blender and process until smooth. Set aside.
  • Heat oil in large sauce pan over medium-low heat. Add onion and garlic, cover and cook for five minutes, stirring occasionally.
  • Increase to medium heat. Add pureed vegetables, remaining chopped vegetables, the tomato juice, chopped marjoram, plack pepper, and salt. Cook until fully heated through.
  • Ladle soup into bowls, and garnish with marjoram springs if desired.

Nutrition Facts : Calories 146.6, Fat 6.3, SaturatedFat 0.9, Sodium 442.2, Carbohydrate 22.8, Fiber 5.8, Sugar 14.5, Protein 4

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