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    You are in: Home / Recipes / Roasted Red Bell Pepper & Tomato Soup Recipe
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    Roasted Red Bell Pepper & Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Dave Newcombe's Note:

    Here is a good recipe for Roasted Red Pepper & Tomato Soup, based on a dish served at the Red Devil Restaurant in Newmarket, Ontario, Canada. Roasted Red Pepper & Tomato Soup

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    Units: US | Metric


    1. 1
      Grill the peppers, turning frequently, until bla ckened all over.
    2. 2
      Peel off the skin.
    3. 3
      Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides.
    4. 4
      Do not wash as this will flush away much of the flavour.
    5. 5
      Puree peppers and tomatoes in a blender or food processor.
    6. 6
      Strain out seeds.
    7. 7
      Place pepper/tomato mixture in a saucepan.
    8. 8
      Bring to a boil, then simmer uncovered for about 25 minutes.
    9. 9
      Add remaining ingredients except butter and basil.
    10. 10
      Simmer uncovered for 15 - 20 minutes.
    11. 11
      Remove from heat. Set pan in ice water and gradually whisk in butter.
    12. 12
      Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild.
    13. 13
      Some people might like to add a little zing, like maybe a dash of Tabasco.
    14. 14
      Dave Newcombe reply:daven at primeline dot net.

    Ratings & Reviews:

    • on September 23, 2013


      Simple and delicious. I used a large jar of roasted red peppers as I didn't want to go through all of the hassle of roasting them. I also used fat free half-and-half instead of cream, and only used 2 tbsp. of butter. The results were fantastic. Served with homemade rolls, my hubby raved over this! Will be making this again--thanks for posting!

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    • on September 22, 2009


      This was great!!! When roasting & peeling the red peppers I thought this is a pain I'm not going to make this again---when we ate it the next day I was like hey this was worth it LOL Dh loved it & wanted to take me straight back to the farmers market for more tomatoes & red peppers LOL

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2008


    Read All Reviews (9)


    Nutritional Facts for Roasted Red Bell Pepper & Tomato Soup

    Serving Size: 1 (245 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 233.9
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 10.3 g
    Cholesterol 47.1 mg
    Sodium 101.5 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 4.4 g
    Sugars 15.9 g
    Protein 3.4 g

    The following items or measurements are not included:

    fresh basil

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