Name: Roasted Red Pepper and Tomato Soup
Prep time: 30 min
Cook time: 80 min
Total time: 125 min
Ingredients: 3 medium red bell peppers; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 4 large tomatoes - peeled, seeded and chopped; 2 teaspoons paprika; 1.5 teaspoons dried thyme; 0.125 teaspoon white sugar; 6 cups chicken broth; 1 pinch ground cayenne pepper; 1 dash hot pepper sauce; salt and pepper to taste; 2 tablespoons butter; 1.5 tablespoons all-purpose flour; 6 tablespoons sour cream

Roasted Red Pepper and Tomato Soup

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This roasted red pepper and tomato soup hits the spot on a cold Canadian winter night. Serve it with warm cornbread and salad.

Recipe by Carol Crane

Updated on January 22, 2023

Prep Time:

30 mins

Cook Time:

1 hrs 20 mins

Additional Time:

15 mins

Total Time:

2 hrs 5 mins

Servings:

Jump to Nutrition Facts

Ingredients

3 medium red bell peppers
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 large tomatoes - peeled, seeded and chopped
2 teaspoons paprika
1 ½ teaspoons dried thyme
⅛ teaspoon white sugar
6 cups chicken broth
1 pinch ground cayenne pepper
1 dash hot pepper sauce
salt and pepper to taste
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream (Optional)

Directions

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
Cut peppers in half and remove stems, seeds, and membranes. Place peppers onto the prepared baking sheet with the cut-sides down.
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.
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.
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.
Place a strainer over a large bowl; pour soup into the strainer, letting liquid accumulate in the bowl. Do not clean the stockpot.
Pour solids from the strainer into a food processor or blender; purée until fairly smooth. Add purée to broth in the bowl.
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.
Ladle into six bowls and top each with 1 tablespoon sour cream.

Nutrition Facts (per serving)

170	Calories
10g	Fat
14g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 170
% Daily Value *
Total Fat 10g	12%
Saturated Fat 5g	25%
Cholesterol 17mg	6%
Sodium 812mg	35%
Total Carbohydrate 14g	5%
Dietary Fiber 4g	13%
Total Sugars 7g
Protein 8g
Vitamin C 94mg	471%
Calcium 58mg	4%
Iron 2mg	11%
Potassium 696mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.