Creamy Tomato And Red Pepper Soup Recipe

Name: Creamy Tomato And Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans 28 Ounces Each, Whole Plum Tomatoes, Drained, Reserve Juice; 2 whole Large Red Peppers, Coarsely Chopped; 2 cloves Garlic, Peeled; 1 Tablespoon Brown Sugar; 3 Tablespoons Balsamic Vinegar; 1 Tablespoon Low Sodium Soy Sauce; 2 Tablespoons Olive Oil; 1 cup Onion, Coarsely Chopped; 1/4 cups Flour; 3 cups Stock (Chicken Or Vegetable); 1/2 pints Heavy Cream; 1/4 cups Cilantro Or Parsley, Chopped (optional); Salt And Pepper, to taste

Servings: persons

2 cans 28 Ounces Each, Whole Plum Tomatoes, Drained, Reserve Juice
2 whole Large Red Peppers, Coarsely Chopped
2 cloves Garlic, Peeled
1 Tablespoon Brown Sugar
3 Tablespoons Balsamic Vinegar
1 Tablespoon Low Sodium Soy Sauce
2 Tablespoons Olive Oil
1 cup Onion, Coarsely Chopped
1/4 cups Flour
3 cups Stock (Chicken Or Vegetable)
1/2 pints Heavy Cream
1/4 cups Cilantro Or Parsley, Chopped (optional)
Salt And Pepper, to taste

1
Drain tomatoes reserving the juice (liquid). Add tomatoes, chopped red pepper and garlic cloves to a 9 x 13 baking dish. Combine sugar, vinegar and soy sauce with one cup of the reserved tomato juice and pour over the tomato mixture. Bake at 425u00b0F for 50 - 60 minutes till mixture is lightly brown and caramelized.
2
After vegetables are done roasting heat the oil in a stock pot over medium heat. Add the onion and saute 3 minutes or until soft add the flour and mix with a whisk till the flour is absorbed by the oil. Slowly add remaining tomato juice while stirring with the whisk. Mixture will become thick. Add the roasted vegetables and any remaining juices that are in the roasting pan to the flour mixture. Add 2 cups of the stock and stir until everything is combined.
3
Remove soup mixture from heat and puree small batches in a blender, food processor or blend in the pan with an immersion blender. Return mixture to the pan and slowly add the heavy cream and any remaining stock for the desired thickness of the soup. Heat the soup on a medium to low flame till heated through but do not boil.
4
Add salt and pepper to taste along with the chopped cilantro which is optional.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cans 28 Ounces Each, Whole Plum Tomatoes, Drained, Reserve Juice, 2 whole Large Red Peppers, Coarsely Chopped, 2 cloves Garlic, Peeled, 1 Tablespoon Brown Sugar, and more.

Yes, Creamy Tomato And Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Tomato And Red Pepper Soup

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