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Roasted Red Pepper and Tomato Soup

SUBMITTED BY: Carol Crane  PHOTO BY: Caroline C 

"On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight."
Roasted Red Pepper and Tomato Soup Recipe
RECIPE RATING:
This recipe has been rated 152 times with an average star rating of 4.6
Read Reviews (120)
PREP TIME  15 Min
COOK TIME  1 Hr 25 Min
READY IN  1 Hr 40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 red bell peppers
  • 4 large tomatoes - peeled, seeded and chopped
  • 1 1/2 teaspoons dried thyme
  • 2 teaspoons paprika
  • 1/8 teaspoon white sugar
  • 6 cups chicken broth
  • salt and pepper to taste
  • 1 pinch ground cayenne pepper
  • 1 dash hot pepper sauce
  • 2 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 6 tablespoons sour cream

DIRECTIONS

  1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  2. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  5. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  6. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on mar. 1, 2005 by JRCHAPMA 
I really dislike tomato soup out of a can, but have had wonderful tomato soup in restaurants.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on feb. 28, 2007 by JOHN STERBENZ 
This tasted like a soup you would get at a nice restaurant, with a lovely hue. Based on other... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on sep. 30, 2003 by TMFOSSHAGE 
Very good recipe. I took some liberties as I was short on time, and still had a great result.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on nov. 18, 2005 by TchrJrHi 
Made this for my boss (principal's day). It is her favorite soup and she RAVED about it. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on oct. 19, 2008 by frank 
An INSTANT hit! I make it at least 4 times every winter and everyone who tastes it ALWAYS has... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on nov. 17, 2005 by JDVMD 
Delicious soup. Used canned diced tomatoes as well as a huge jar of roasted red peppers. Added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed on jun. 27, 2006 by APOGGI 
I made this soup according to recipe (fresh tomatoes, fresh peppers I roasted myself), and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on apr. 14, 2006 by jingo55jo 
this soup was really good! i served it with grilled cheese sandwiches. i made a few changes to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed on mar. 10, 2008 by Tropic-Al's BBQ Review 
very tasty soup indeed. I omitted the step of adding the tomatoes and onion to the broth and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed on jan. 27, 2003 by Angela 
This soup was fantastic! The only change I made was to add a cup of milk at the very end to... MORE

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Nutritional Information
Roasted Red Pepper and Tomato Soup

Servings Per Recipe: 6

Amount Per Serving

Calories: 170

  • Total Fat: 9.6g
  • Cholesterol: 17mg
  • Sodium: 812mg
  • Total Carbs: 14.2g
  •     Dietary Fiber: 3.5g
  • Protein: 7.6g

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