Roasted Red Bell Pepper & Tomato Soup

"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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Ready In:
1hr 5mins
Ingredients:
9
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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
     
  3. We loved this recipe. I ended up using 5% cream as that was all I had, so I used about 3/4 cup. This has so much flavour and is so simple to assemble. Thanks for the recipe.
     
  4. This soup is YUMMY!! I used fresh tomatos that I had left over, so I didn't add any sugar (the tomatos were really sweet). I also added a pinch of baking soda to tone down the acidity. I used lowfat milk instead of cream and added some Frank's Red Hot because I didn't have any Tabasco. It turned out delicious!
     
  5. This is a lovely, elegant soup. I used fresh tomatoes instead of canned. I did not strain out the seeds, but I would probably take the time to do so if I was serving this at a dinner party. I also added a pinch of baking soda to the tomato and pepper pursee to neutralize some of the acidity from the fresh tomatoes prior to adding the cream as I was afraid that the cream might curdle without it. Thanks for the recipe Dave.
     
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Tweaks

  1. Very easy to make and very good. I did not have veg. stock base so I used chicken bullion cubes. I did not strain the seeds, there weren't any that I could see after blending the mixture. I used diced tomatoes in the can and instead of cream I used whole milk and added sour cream to the soup the next day. I also used black pepper so I could see how much I was putting in. VERY GOOD!! My 5 year old had 2 helpings. It made 4-6 servings and took less than an hour to make if you cook the peppers beforehand (I blackened and skinned mine the day before), if not it adds another 20-30 min.
     

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