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My review
Roasted Red Pepper and Tomato Soup
Carol Crane
"On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight."
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Ingredients
1 h 40 m servings 170 calsOriginal recipe yields 6 servings
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Directions
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- Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
- Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
- Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
- Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
- Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
- Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Nutrition Facts
Per Serving: 170 calories; 9.6 g fat; 14.2 g carbohydrates; 7.6 g protein; 17 mg cholesterol; 812 mg sodium. Full nutrition
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Reviews
Read all reviews 243325 Ratings
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Most helpful positive review
6/2/2003
Very good recipe. I took some liberties as I was short on time, and still had a great result. I used a large jar of purchased roasted red peppers. I also used a large can of diced tomatoes, a...
Most helpful critical review
2/5/2011
This soup has a great flavor, but the instructions are a bit of a mess. Taking out and adding in liquid is pointless. Next time I make this I will leave the tomato juice in and add less broth.
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6/2/2003
Very good recipe. I took some liberties as I was short on time, and still had a great result. I used a large jar of purchased roasted red peppers. I also used a large can of diced tomatoes, a...
3/1/2005
I really dislike tomato soup out of a can, but have had wonderful tomato soup in restaurants. This recipe was exactly what I was looking for! I made it for my book club and all the gals raved ab...
2/28/2007
This tasted like a soup you would get at a nice restaurant, with a lovely hue. Based on other reviews, I used 4 red peppers and in place of fresh tomatoes (which are terrible this time of year,...
11/10/2006
An INSTANT hit! I make it at least 4 times every winter and everyone who tastes it ALWAYS has seconds! Here are my minor modifications: 1. I used 1 can of chopped tomatoes instead of peeling and...
11/17/2005
Delicious soup. Used canned diced tomatoes as well as a huge jar of roasted red peppers. Added some heavy whipping cream, topped with sprigs of fresh basil. Plan on serving this at a holiday par...
4/12/2015
This recipe is excellent. I used tomatoes I had frozen last summer and took the time to roast the red peppers instead of using jarred. Used my immersion blender to meld the ingredients togethe...
3/10/2008
very tasty soup indeed. I omitted the step of adding the tomatoes and onion to the broth and boiling. I just went straight to the puree and then placed evryhing back into the broth and simmered ...
6/26/2006
I made this soup according to recipe (fresh tomatoes, fresh peppers I roasted myself), and it was good (but not great). I would've used an additional pepper for more roasted red pepper flavor (...