Roasted Red Pepper And Tomato Soup Recipe

Name: Roasted Red Pepper And Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red peppers; 3 tomatoes; 5 garlic cloves; 1 large onion, cut into thick wedges; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon thyme; 1/2 teaspoon rosemary; 1/2 teaspoon basil; 1/4 teaspoon pepper; 3 cups chicken stock

Servings: persons

3 red peppers
3 tomatoes
5 garlic cloves
1 large onion, cut into thick wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
1/4 teaspoon pepper
3 cups chicken stock

1
Quarter and seed the red peppers. Core and cut the tomatoes in half lengthwise. Place peppers and tomatoes, cut side up, on a foil-lined baking sheet. Add garlic and onion. Mix oil with salt, thyme, rosemary, basil and pepper. Brush over vegetables. Roast on the bottom rack of a 450 F oven for 50-60 minutes or until tender and slightly charred. Let cool for 30 minutes. Slip skins off tomatoes.
2
In batches, in a blender or food processor, puree vegetables and any juices, along with chicken stock until smooth. Return to sauce pan and add any remaining chicken stock. When soup has heated, garnish with a swirl of sour cream and fresh herbs. Serve immediately.

598

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 11 ingredients. The key ingredients include: 3 red peppers, 3 tomatoes, 5 garlic cloves, 1 large onion, cut into thick wedges, and more.

Yes, Roasted Red Pepper And Tomato 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.

Roasted Red Pepper And Tomato Soup

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