Smokin' Fire Roasted Red Pepper Soup

Name: Smokin' Fire Roasted Red Pepper Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 3 red bell peppers; 1/4 cup olive oil; 1 carrot, finely chopped; 1 stalk celery, finely chopped; 1 large red onion, finely chopped; 1 (40 ounce) can tomatoes with juice; 1/2 cup basil leaves, chopped; 2 tablespoons balsamic vinegar; 2 tablespoons sugar (mentioned in video on website, but not included in written recipe); 2 cups heavy cream

7

Submitted by SharleneW

"This winning recipe (combined with Recipe #193692) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about the and I know why. Delicious!"

Smokin' Fire Roasted Red Pepper Soup created by mommyluvs2cook

Ready In:: 45mins
Serves:
Units:

Nutrition Information

8

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ingredients

3 red bell peppers
¹⁄₄ cup olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large red onion, finely chopped
1 (40 ounce) can tomatoes with juice
¹⁄₂ cup basil leaves, chopped
2 tablespoons balsamic vinegar
2 tablespoons sugar (mentioned in video on website, but not included in written recipe)
2 cups heavy cream

directions

Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
Remove from bowl and remove skin, seeds and stems.
In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
Add heavy cream and mix until well combined.
Serve warm.

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RECIPE MADE WITH LOVE BY

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@SharleneW

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photo by mommyluvs2cook

5/27/2016
review by mommyluvs2cook

5/26/2016

This is an amazing soup! I used my stick blender to blend this up right in the pot. It's so creamy and has great flavor! YUM!
review by RETROBGDAY

4/27/2010

I like bell peppers ok, but they are not my fav food. This soup has become one of my fav's. It is sooooooooo good. So glad I found the recipe on line as I had had it already at TGIF's. It will leave people asking how did you make that. I used the tube of basil you can get in the produce section, and it worked great & is very fresh tasting too. I just squeezed alittle in & kept tasting to get the right amount. GREAT RECIPE, and I am not a bell pepper lover, just like them ok.
review by Pomtini

3/11/2010

I used my immersion blender for this so I wouldn't have to process muliple batches. It worked fine but wasn't as smooth as it probably should be. Next time I'll make the extra effort and use my food processor.
review by lovesgoodfood

6/18/2008

I gave this 4 stars because as written the flavors weren't as bold as we like them. So I added a bit of white wine, garlic pepper, a total of 8 packets of splenda, 3 1/2 cans (14.5 oz) tomatoes (with garlic, onions, and basil) and substituted half and half for the cream, and I didn't have any celery...that made this a 5 STAR!!!