Roasted Red Pepper and Tomato Soup
The Best Roasted Red Pepper and Tomato Soup Recipe
Welcome to my blog where I share my favorite recipes! Today, I’m going to show you how to make a delicious and comforting Roasted Red Pepper and Tomato Soup. This soup is perfect for those chilly winter days when you want something warm and flavorful. It’s simple to make and the flavors of the roasted red peppers and tomatoes really shine through. Let’s get started!
Ingredients:
- 1 tablespoon (15 ml) of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 3 roasted red peppers, diced
- 1 can (14.5 ounces or 411 grams) of diced tomatoes
- 3 cups (710 ml) of chicken or vegetable stock
- 1 teaspoon of dried basil
- 1 teaspoon of dried thyme
- Salt and pepper, to taste
Directions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Add the diced roasted red peppers, canned tomatoes, chicken or vegetable stock, dried basil, dried thyme, salt, and pepper to the pot. Bring the mixture to a boil and then reduce the heat to simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender and blend in batches. Be careful when blending hot liquids.
- Serve the soup warm and enjoy!
Notes/Tips:
- If you can’t find roasted red peppers, you can easily make your own by slicing a bell pepper in half and roasting it in the oven at 450 degrees Fahrenheit (230 degrees Celsius) for about 20 minutes.
- If you prefer a thinner consistency, you can add more stock or water to the soup.
- Feel free to adjust the seasonings to your taste. You can add more dried basil and thyme, or even some other herbs and spices that you like.
I hope you enjoy making and savoring this delicious Roasted Red Pepper and Tomato Soup. It’s a perfect dish to warm up your body and soul on cold winter days. Don’t forget to share this recipe with your friends and family!
