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My review
Tomato Red Pepper Soup
hulagirl115
"This is one of my absolute favorite soups! Serve with fresh bread and with chives or parsley on top. Sometimes I cook fresh cheese-filled tortellini and put it in the soup. Also, as with all soup, this recipe is only as good as the stock in it -- try to use homemade stock. I make this the night before and reheat it, as it tastes its best the following day."
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Ingredients
1 h servings 217 calsOriginal recipe yields 8 servings
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Directions
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- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Arrange the pepper pieces on the broiler rack so they don't touch each other, and broil until the skin is mostly charred and the peppers are softened, 8 to 10 minutes. Place the peppers into a resealable plastic zipper bag and allow to cool; strip off skin once cooled. Coarsely chop the peppers.
- Place the chopped peppers, onions, celery, garlic, chicken stock, and bay leaves into a large saucepan over medium heat, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the onions are and celery are tender, about 15 minutes. Stir in 2 28-ounce cans of diced tomatoes, and remove from heat. Remove and discard bay leaves.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the blended soup to the saucepan, and stir in the 14.5 ounce can of diced tomatoes and the Parmesan cheese. Bring the soup to a simmer over medium-low heat, whisking constantly to melt the cheese. Season to taste with salt and pepper.
- Bring a pot of water to a boil, and stir in the tortellini. Boil the tortellini over medium-low heat until tender, about 5 minutes; drain in a colander set in the sink, rinse with water, and stir into the soup.
Nutrition Facts
Per Serving: 217 calories; 5.5 g fat; 29.3 g carbohydrates; 10.8 g protein; 20 mg cholesterol; 661 mg sodium. Full nutrition
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Reviews
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Newest
9/12/2011
I followed the recipe exactly and to be honest it tasted like spaghetti sauce that was missing something. I have a lot left over and am going to try to doctor it up with more hunks of vegetable...
7/18/2010
very good soup, I used roasted onions and red peppers. Made a lot of soup, enough to freeze some. Highly recomend.
9/27/2012
I made several changes to the recipe. Maybe the most important one was leaving out the last small canned of diced tomatoes- I didn't want to overwhelm the red pepper flavor, and I think it work...
11/30/2016
This was yummy! Much better than some others on All recipes!