Best Very Quick Tomato And Roasted Capsicum Soup Recipes

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QUICK ROASTED TOMATO SOUP



Quick Roasted Tomato Soup image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 21

5 pounds Roma tomatoes
2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)
Handful basil leaves
2 jalapenos
2 red onions quartered, skins on
1 head garlic, cut in 1/2, skins on
Half bunch parsley
Half bunch thyme
Extra-virgin olive oil
Salt
Pepper
Water, if needed
1/2 cup milk
1 loaf crusty wheat-bread
2 cloves garlic, minced
1 tablespoon red pepper flakes
Salt and pepper
Olive oil
1 pint Greek yogurt
1/2 bunch chives, chopped
Salt and pepper

Steps:

  • For yogurt:
  • In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
  • Run everything through a food mill on a medium dye over a medium pot.
  • If too thick, thin with water. Add milk right before service.
  • Croutons:
  • Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
  • Yogurt:
  • Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
  • Garnish the soup with croutons and yogurt.

VERY QUICK TOMATO AND ROASTED CAPSICUM SOUP



Very Quick Tomato and Roasted Capsicum Soup image

Make and share this Very Quick Tomato and Roasted Capsicum Soup recipe from Food.com.

Provided by katew

Categories     Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 garlic cloves, crushed
250 g chargrilled red capsicums, drained and diced
820 g tomato soup
1 cup milk
oregano leaves, chopped
50 g feta cheese, crumbled
2 teaspoons balsamic vinegar

Steps:

  • Heat oil in big pot and cook garlic.
  • Add capsicum and cook for 1 minute, stirring.
  • Add soup,milk and 2 cups cold water.
  • Stir to combine.
  • Cover and bring to the boil, stir occasionally.
  • Simmer,covered for 10 minutes.
  • Remove from heat and puree in food processor or with stick blender - take care as hot.
  • Add oregano and balsamic vinegar.
  • Season with salt and pepper.
  • Reheat for about 7 minutes.
  • Serve sprinkled with feta.

Nutrition Facts : Calories 248.8, Fat 9.6, SaturatedFat 4.1, Cholesterol 19.7, Sodium 966.2, Carbohydrate 35.5, Fiber 3.8, Sugar 20.2, Protein 7.8

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