Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a instant dish, roasted red pepper and tomato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this I would've used an additional pepper for more roasted red pepper flavor (and less chicken stock flavor). Overall I found this soup to be a little bland. Incredibly creamy roasted red pepper and tomato soup!

Roasted Red Pepper and Tomato Soup is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Roasted Red Pepper and Tomato Soup is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted red pepper and tomato soup using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Red Pepper and Tomato Soup:

1. Get 3 1/2 cups (840 ml) water
2. Get 2 carrots (heaping 2 cups), chopped
3. Take 2 sticks celery, chopped
4. Prepare 1 large onion (about 3 cups), chopped
5. Prepare 1 cup (240 ml) cauliflower, cut into florets
6. Make ready 2 bay leaves
7. Take 1 tsp dried herbs of your choice (optional)
8. Take 4 red peppers
9. Get 1 can (14.5 oz) can crushed tomatoes
10. Make ready 1/8 tsp salt (or more to taste)
11. Take 1/4 tsp smoked paprika
12. Make ready 1/4 tsp cayenne pepper
13. Prepare For garnish:
14. Get Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc

It just didn't seem fair that my favorite ingredients grew during the hottest season of the year. Now that it is finally cool enough to turn on the oven and the stove, I decided to capture those flavors in a giant. Smoky roasted red peppers, tangy tomatoes, plus a simple roux turn this simple roasted red pepper and tomato soup into a rich and flavorful soup! I love the simplicity of this Roasted Red Pepper and Tomato Soup.

Instructions to make Roasted Red Pepper and Tomato Soup:

1. Preheat oven to 355°F/180℃.
2. Remove the stems and seeds from the peppers and cut into quarters. Place them on a tin foil lined baking sheet and bake for 20 mins or untill they get tender.
3. Place the water in a pot. Add the chopped carrots, celery, onion, cauliflower, bay leaves, herbs of your choice and cook over medium hight heat. Bring to a boil and cook for 5 mins. Turn the heat down and simmer for 20 mins or until the veggies become tender.
4. Remove the peppers from your oven and let them cool enough to handle. Chop them into pieces and add to your pan along with the tomatoes. Simmer for another 10 mins.
5. I used canned tomatoes this time, but I will try with fresh tomatoes and bake by myself next time.
6. Remove from heat and remove the bay leaf from the soup mix. Place in your blender or use a hand blender to blend until smooth. Taste and check for seasoning and serve while hot!

Alls you need is a loaf of crusty French bread for dipping and you've got a simple. This Roasted Red Pepper soup is a delicious blend of red peppers, tomatoes, onion, garlic and basil. And bonus - it's super easy to make! This make-ahead recipe is perfect for entertaining. Guests can sip the zesty tomato soup from small cups or glasses.

So that’s going to wrap this up for this instant food roasted red pepper and tomato soup recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!