Roasted Red Bell Pepper & Tomato Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 sweet red peppers
- 6 cups tomatoes, chopped (2 - 28 oz. cans, undrained)
- 2 tablespoons vegetable stock base
- 2 tablespoons sugar
- salt
- white pepper
- 1⁄4 cup 35% cream
- 4 tablespoons butter
- 1 sprig fresh basil (for garnish)
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
-
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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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!
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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
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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.