Roasted Red Pepper and Tomato Soup

Kathy Williams

By
@KMW2013

This is my favorite soup. So, so good with a good grilled cheese or a fat piece of french bread.


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Serves:

4-6

Prep:

20 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2
good size red bell peppers, or 1 jar of roasted red peppers
olive oil
1 medium
onion chopped
2 clove
garlic, chopped
2 Tbsp
tomato paste
1
bay leaf
1 tsp
dried thyme
1/4 tsp
celery salt
1/2 tsp
dried marjoram
1/8 tsp
cayanne pepper
1 1/4 tsp
smoked paprika
1/2 tsp
sugar
1
small rine of parmesian reggiano
1 can(s)
28 0z diced tomatoes
4 c
chicken broth
1 Tbsp
butter, plus 1 teaspoon
1 Tbsp
flour
1/4 -1/2 c
heavy cream

Directions Step-By-Step

1
Roast Peppers: Rub oil on peppers and put them under a broiler turning them over until blackened on all sides. Place them in a paper bag and seal. Let rest for 15 mins
Then peel, core and remove seeds. Chop peppers into pieces.
2
Heat olive oil over moderate heat, add onion, salt and pepper. Cook until just soft, add garlic, bay leaf and tomatoe paste for 1-2 minutes more or until onions are soft.
3
Add roast peppers, tomatoes, thyme, celery salt, marjoram, paprika, cayanne pepper, sugar, and the parmesan reggiano cheese rind.
Cook over low-med heat until all tomateo juices are evaporated.
4
Remove from heat and set aside the bay leaf and rind. Strain, saving the juices, and puree the mixture in a blender. Return to pot, return the bay leaf, and rine add the chicken broth and the strain juices. Bring to a boil and reduce heat and simmer. Stir occasonally to keep the cheese rine from sticking to the pot.
5
Meanwhile melt butter, stir in flour and cook for a minute. Ladle in 1 or 2 cups of tomato soup stirring until it begins to thicken. Add to soup and simmer for 3-5 minutes. Remove and toss bay leaf and cheese rine. Let rest for a minute or 2 and stir in heavy cream.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #tomatoe, #red pepper, #soup