Spicy Roasted Red Pepper And Tomato Soup – a delicious recipe with red bell peppers, garlic, onion, tomatoes, vegetable stock, basil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 450u00b0F. Wrap the garlic along with a half tablespoon of the olive oil and a pinch of salt in foil. Drizzle a tablespoon of the olive oil over the peppers.
2
Place both the peppers and garlic in the oven and cook until the peppers are soft and charred in some spots, about 35-40 minutes.
3
Take any of the peel off of the peppers that comes off easily, but don't worry about it being perfect because they're just going to get pureed later.
4
Heat the remaining olive oil over medium heat in a dutch oven. Add the onion, chili flakes, and some salt. Cook until the onions are soft, and then add the garlic, peppers, tomatoes, and vegetable stock. Cook for 20 minutes for the flavors to come together, breaking apart the tomatoes as they cook. Add most of the basil (reserving some for garnish) and puree the soup. Add the sherry vinegar and additional salt to taste.
5
Serve with a drizzle of olive oil, fresh ground black pepper, and the remaining basil.
60
kcal
Calories
12
g
Carbs
4
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large red bell peppers, 3 cloves of garlic, .5 small onion, roughly chopped, 6 canned plum tomatoes, and more.
Yes, Spicy 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.
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