Roasted Red Bell Pepper & Tomato Soup

READY IN: 1hr 5mins
Recipe by Dave Newcombe

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

Top Review by Noor.Khalid

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!

Ingredients Nutrition

Directions

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

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