Roasted Red Pepper and Tomato Soup

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Roasted Red Pepper and Tomato Soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Roasted Red Pepper and Tomato Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It's simple, it is quick, it tastes delicious. They are fine and they look wonderful. Roasted Red Pepper and Tomato Soup is something which I've loved my entire life.

Many things affect the quality of taste from Roasted Red Pepper and Tomato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Red Pepper and Tomato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted Red Pepper and Tomato Soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted Red Pepper and Tomato Soup estimated approx 40 mins.

To begin with this recipe, we must first prepare a few ingredients. You can have Roasted Red Pepper and Tomato Soup using 14 ingredients and 6 steps. Here is how you cook it.

I had roasted red pepper soup in a sourdough bread bowl at a bakery and I wondered how I could cook it myself. It is the best soup for cold winter days. I served with yoghurt in the picture, but I also like to have it with gorgonzola.

Ingredients and spices that need to be Prepare to make Roasted Red Pepper and Tomato Soup:

1. 3 1/2 cups (840 ml) water
2. 2 carrots (heaping 2 cups), chopped
3. 2 sticks celery, chopped
4. 1 large onion (about 3 cups), chopped
5. 1 cup (240 ml) cauliflower, cut into florets
6. 2 bay leaves
7. 1 tsp dried herbs of your choice (optional)
8. 4 red peppers
9. 1 can (14.5 oz) can crushed tomatoes
10. 1/8 tsp salt (or more to taste)
11. 1/4 tsp smoked paprika
12. 1/4 tsp cayenne pepper
13. For garnish:
14. Greek yoghurt, smoked paprika, parsley, olive oil, cream, etc

Instructions to make to make Roasted Red Pepper and Tomato Soup

1. Preheat oven to 355°F/180℃.
2. Remove the stems and seeds from the peppers and cut into quarters. Place them on a tin foil lined baking sheet and bake for 20 mins or untill they get tender.
3. Place the water in a pot. Add the chopped carrots, celery, onion, cauliflower, bay leaves, herbs of your choice and cook over medium hight heat. Bring to a boil and cook for 5 mins. Turn the heat down and simmer for 20 mins or until the veggies become tender.
4. Remove the peppers from your oven and let them cool enough to handle. Chop them into pieces and add to your pan along with the tomatoes. Simmer for another 10 mins.
5. I used canned tomatoes this time, but I will try with fresh tomatoes and bake by myself next time.
6. Remove from heat and remove the bay leaf from the soup mix. Place in your blender or use a hand blender to blend until smooth. Taste and check for seasoning and serve while hot!

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