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

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 3

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

Step 4

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

Step 5

Gather the ingredients.

Step 6

Rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal.

Step 7

Let rest for 15 minutes, then peel will come right off and core and seeds will fall out.

Step 8

Chop peppers. Reserve one chopped pepper; set aside.

Step 9

Heat oil in a stockpot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.

Step 10

Stir in tomatoes, peppers, paprika, thyme, and sugar. Reduce the heat to medium-low and cook until tomato juices have evaporated, about 25 minutes.

Step 11

Melt butter in the stockpot over medium heat. Whisk in flour and stir until mixture becomes paste-like, 1 to 2 minutes.

Step 12

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 13

Stir the soup before ladling into six bowls and topping each with 1 tablespoon of sour cream.