Roasted Red Pepper and Tomato Soup

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

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.

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

Categories

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