Roasted Red Pepper and Tomato Soup

This creamy roasted red pepper and tomato soup is deliciously savory with a bit of heat from cayenne and hot pepper sauce to warm you up on a cold night.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 170 Calories

Ingredients

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

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.

Step 2

Broil in the preheated oven until skins are blackened, 5 to 6 minutes. Remove from the oven and transfer peppers to a paper bag. Seal the bag and let rest for 15 minutes. Remove from the bag and rub to remove peels, then chop and divide into two equal portions.

Step 3

Heat oil in a stockpot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in tomatoes, 1/2 of the peppers, paprika, thyme, and sugar. Reduce the heat to medium-low and cook until tomato juices have evaporated, about 25 minutes.

Step 4

Stir in broth, cayenne, hot pepper sauce, salt, and pepper; bring to a boil. Reduce the heat, partially cover, and simmer until vegetables are tender, about 25 minutes.

Step 5

Place a strainer over a large bowl; pour soup into the strainer, letting liquid accumulate in the bowl. Do not clean the stockpot.

Step 6

Pour solids from the strainer into a food processor or blender; purée until fairly smooth. Add purée to broth in the bowl.

Step 7

Melt butter in the stockpot over medium heat. Whisk in flour and stir until mixture becomes paste-like, 1 to 2 minutes. Gradually stir in broth-purée mixture and bring to a boil. Stir in remaining chopped peppers, reduce the heat, and simmer for 10 minutes.

Step 8

Ladle into six bowls and top each with 1 tablespoon sour cream.

Step 9

Cut peppers in half and remove stems, seeds, and membranes. Place peppers onto the prepared baking sheet with the cut-sides down.