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

    Tomato and Roasted Red Pepper Soup. Photo by * Pamela *

    1/1 Photo of Tomato and Roasted Red Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    dividend's Note:

    This is my favorite soup. It's a nice balance of sweet and savory, and it freezed beautifully. I like it with grilled cheese. (I hate to specify a brand name / hard to find ingredient, but I haven't found a good substitute for Thai Kitchen's roasted red chili paste.) [This is adapted from The Naked Chef (Jamie Oliver).]

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Broil the red peppers, turning them so they blacken on all sides. Once they’re black, put them in a bowl, cover tightly with plastic wrap, and leave them until they’re cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
    2. 2
      Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
    3. 3
      Finely chop the garlic, add to the pot, and cook for 2 minutes.
    4. 4
      Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
    5. 5
      Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.

    Ratings & Reviews:

    • on August 12, 2008

      55

      Excellent! I bought a jar of bulk roasted red peppers and the jar broke... so I had to find some recipes to use them in. I had four different ones picked out, but after trying this soup I scrapped the other recipes and made four batches of it to freeze for later. I used veggie stock instead of chicken to make it vegan, it couldn't have turned out better.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2006

      55

      Oh MAN!!!! YUMMY!!!!!!! I skipped a step and used most of a jar of roasted red peppers, so this went together in no time. I only used two cans of tomatoes (one was Italian seasoned) I am absolutely going to have to double the recipe next time. This is just fabulous! I had it for lunch yesterday with some cheese quesedillas and put a couple containers in the freezer, but I have a feeling they won't be there for long! :) Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2006

      55

      This is a delicious. We used vegetable stock, yellow peppers and regular hot sauce. We loved the smooth taste.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Tomato and Roasted Red Pepper Soup

    Serving Size: 1 (522 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 204.5
     
    Calories from Fat 80
    39%
    Total Fat 8.9 g
    13%
    Saturated Fat 1.4 g
    7%
    Cholesterol 3.6 mg
    1%
    Sodium 819.6 mg
    34%
    Total Carbohydrate 28.6 g
    9%
    Dietary Fiber 5.9 g
    23%
    Sugars 16.7 g
    66%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    red chili paste

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