Roasted Red Pepper and Tomato Soup Recipe
With an abundance of fresh produce available this time of year, why not roast your vegetable! Roasting brings out the natural sweetness in vegetables and the vegetables have a more concentrated flavor. Roasting vegetables is easy~
- Try this recipe for Roasted Red Pepper and Tomato Soup, it's Delicious~ All you need is a Grilled Cheese Sandwich:)
- 6 medium sweet red peppers, roasted and chopped
- 4 medium tomatoes, roasted, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 4 cloves garlic, minced
- 2 T olive oil
- 2-32 oz containers chicken broth
- 4 t sugar
- 1/2 t salt
- 1/2 t curry powder
- 1/2 t dried thyme
- 1/2 t crushed red pepper flakes
- 1/4 t pepper
- 1/4 t cayenne pepper
- Serve with Tortilla strip
- *Roast Peppers and Tomatoes~
In dutch oven or soup kettle, saute' carrots, onions, celery and garlic in oil until veggies are tender. Add roasted peppers and tomatoes. Stir for 5 minutes. Stir in chicken broth; stir in sugar, and seasonings. Bring to a boil, reduce heat, cover and simmer for 25 minutes. Cool for 30 minutes. Puree in small batches in a blender, return to pan or using an immersion blender, blend ingredients together.
Heat through.
Serve with Tortilla strips and sprinkle with crushed red pepper.
*How to Roast Peppers in the Oven~
Peppers, green, red, yellow, orange, or hot peppers
Olive oil
Salt and pepper
Cut peppers in half, remove stem, seeds and membranes. Place cut side down on shallow baking dish.
Drizzle with olive oil
Sprinkle with coarse salt and fresh cracked pepper. Toss to coat.
Roast in a 450º oven for about 30-45 minutes. Remove from oven. Transfer peppers in a brown paper bag. Fold the top of the bag closed. Let steam for 10-15 minutes. Remove from bag, remove charred skins. Slice or chop and use in your favorite recipes.
Store in a large glass jar, an old, clean jelly jar works great! Add a few tablespoons of oil to peppers in jar. Cover with tight fitting lid.
*How to Roast Tomatoes in the Oven~
Tomatoes
Olive oil
1 clove garlic, peeled and thinly sliced
Few springs of fresh thyme and/or rosemary
Salt and pepper
Preheat oven to 325º
Pour olive oil into a shallow baking dish. Add garlic, thyme, rosemary, salt and pepper.
Cut tomatoes in half horizontally, use a sharp knife to remove stem and seeds.
Toss tomatoes with oil and seasonings, lay cut side down in dish.
Bake 2 hours or until tomatoes are completely soft and wilted.
Remove skins if desired, they should slip right off.
Tomatoes will keep about 5 days in refrigerator or freeze up to 6 months.
See Ya in the Gumbo