Roasted Red Pepper and Tomato Soup

Kathy Williams


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

☆☆☆☆☆ 0 votes
20 Min
35 Min
Stove Top


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
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
small rine of parmesian reggiano
1 can(s)
28 0z diced tomatoes
4 c
chicken broth
1 Tbsp
butter, plus 1 teaspoon
1 Tbsp
1/4 -1/2 c
heavy cream


1Roast 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.
2Heat 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.
3Add 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.
4Remove 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.
5Meanwhile 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