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: 1 teaspoon Bouillon Paste; 2 cups Water; 2 teaspoons Olive Oil; 1 whole Yellow Onion, Chopped; 1 clove Garlic, Chopped; 1 teaspoon Red Pepper Flakes; 1 whole Red Bell Pepper, Roasted; 4 whole Heirloom Tomatoes, Roasted; 1 Tablespoon Goat Cheese; 1 cup Canned Or Pre-Cooked Crab Meat; 2 Tablespoons Chives, Chopped; 1 whole Lemon; Salt And Pepper, to taste

Servings: persons

1 teaspoon Bouillon Paste
2 cups Water
2 teaspoons Olive Oil
1 whole Yellow Onion, Chopped
1 clove Garlic, Chopped
1 teaspoon Red Pepper Flakes
1 whole Red Bell Pepper, Roasted
4 whole Heirloom Tomatoes, Roasted
1 Tablespoon Goat Cheese
1 cup Canned Or Pre-Cooked Crab Meat
2 Tablespoons Chives, Chopped
1 whole Lemon
Salt And Pepper, to taste

1
Combine the Better Than Bouillon chicken base/paste and 2 cups of water in a small pot. Bring to a boil and then remove from heat and set aside.
2
In a large pot, heat the olive oil over medium high heat. Add the onion, garlic and red pepper flakes and saute for 5 minutes. Add the roasted red bell pepper and chopped heirloom tomatoes. Stir to combine and let cook for about 5 more minutes.
3
Add the bouillon liquid to the tomato mixture and turn the heat to medium. Continue to cook for 15 minutes.
4
Using a blender, or immersion blender, puree the mixture until smooth and then transfer back into the pot. Stir in the goat cheese and season with salt and pepper. Let cool.
5
In a another bowl, combine the lump crab meat with chives, a squeeze of lemon juice and salt and pepper to taste.
6
Once the soup is at room temperature, pour individual servings into bowls and top with a handful of the crab. (Note - you can also serve this soup warm, but as it's summer, I prefer it to be room temperature).

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* 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: 1 teaspoon Bouillon Paste, 2 cups Water, 2 teaspoons Olive Oil, 1 whole Yellow Onion, Chopped, 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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