Warm those winter nights with a bowl of beautiful and bountiful Roasted Red Pepper and Tomato Soup Recipe. A delightful dance of rustic flavors, this blended soup adds a new twist to the regular tomato soup. With its rich layers of charred red peppers, juicy tomatoes, and a hint of smoky paprika, it’s the perfect way to channel the comfort of a warm and cozy kitchen. Besides being tantalizingly tasty, it’s a heavenly health halo, making your liquid diet journey not just feasible but enjoyable. But hold on to your soup spoons, we’re just getting started.
Ingredients List
For this soup of red-hued happiness, you’ll need the following:
- 4 large ripe tomatoes
- 2 red bell peppers
- 1 medium onion, quartered
- 3 cloves of garlic, peeled
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon of smoked paprika
- 1.5 cups of vegetable broth
Instructions
- Preheat your oven to 200°C (400°F).
- Place tomatoes, red peppers, onions, and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the vegetables for approximately 35-40 minutes, or until tender and slightly charred.
- Bring out the immersion blender. Blitz the roasted vegetables alongside with smoked paprika and vegetable broth, blending until you get a velvety smooth soup.
- Pour the soup back into the pot and heat gently on the stove, adjusting the seasonings as desired. Heat until nice and hot, then serve garnished with some fresh herbs and a swirl of cream, if desired.
Cooking Time & Servings
From start to finish, you’re looking at a convenient cooking time of about 50 minutes, yielding 4 heartwarming servings of punchy pepper goodness.
Nutritional Information
Dive deeper into the potential of this soup, and you’ll discover a treasure trove of nutrition. Packed with vitamins A and C from the bell peppers, lycopene from the tomatoes, and fibre, this soup promises a nutritious sip with each spoonful. Each serving offers approximately 150 calories, 6 grams of fat, 20 grams of carbohydrates, and 4 grams of protein.
Tips and Tricks
Soup’s on! And here’s how you make it even better:
- For a creamier soup, add a couple of tablespoons of Greek yogurt when blending.
- Don’t fret if you can’t find smoked paprika. Substitute it with regular paprika and a pinch of cumin for a smoky undertone.
- Using fresh and ripe ingredients ensures maximal flavor. After all, you wouldn’t rob a bank with a water gun, so why compromise on the taste?
So, warm up those bowls!
As we bring this culinary journey to a close, don’t forget “the proof of the soup is in the sipping”. So, try this recipe and customize it to your heart’s delight. Make sure to share your soup selfies and don’t hesitate to drop any queries or comments.
Frequently Asked Questions
1. Can this soup be served cold?
Absolutely, chill it in the refrigerator and you have a totally refreshing gazpacho.
2. Can I use canned tomatoes?
Yes, but the flavor of fresh tomatoes is unbeatable, canned ones can work too.
3. Is the soup gluten-free?
Definitely. This soup is gluten-free and can be made vegan by avoiding any cream garnish.
4. How long will the soup last in the refrigerator?
If stored properly, the soup should stay fresh for up to 5 days.
5. Can I freeze the soup?
Yes, this soup freezes well. Make a larger batch and you have a time-saving, delicious meal ready to go even on the busiest days.
Remember, the key to a fantastic soup is a friendly kitchen and a warm heart. Happy cooking!
Listen to the Podcast:
Roasted Red Pepper and Tomato Soup Recipe
Ingredients
- 4 large ripe tomatoes
- 2 red bell peppers
- 1 medium onion quartered
- 3 cloves of garlic peeled
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper to taste
- 1 teaspoon of smoked paprika
- 1.5 cups of vegetable broth
Instructions
- Preheat your oven to 200°C (400°F).
- Place tomatoes, red peppers, onions, and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the vegetables for approximately 35-40 minutes, or until tender and slightly charred.
- Bring out the immersion blender. Blitz the roasted vegetables alongside with smoked paprika and vegetable broth, blending until you get a velvety smooth soup.
- Pour the soup back into the pot and heat gently on the stove, adjusting the seasonings as desired. Heat until nice and hot, then serve garnished with some fresh herbs and a swirl of cream, if desired.
Notes
- For a creamier soup, add a couple of tablespoons of Greek yogurt when blending.
- Don’t fret if you can’t find smoked paprika. Substitute it with regular paprika and a pinch of cumin for a smoky undertone.
- Using fresh and ripe ingredients ensures maximal flavor. After all, you wouldn’t rob a bank with a water gun, so why compromise on the taste?