Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup - Tomatoes, onions, garlic, red sweet peppers, and a few spicy jalapenos drizzled with oil, roasted and caramelized to perfection. This all adds up to a delicious garden fresh flavor that is difficult to surpass.

I am a huge fan of Roasted Red Pepper and Tomato Soup,  definitely in the top ten of my all time favorite soups to eat.  

Roasted Red Pepper and Tomato Soup - Tomatoes, onions, garlic, red sweet peppers, and a few spicy jalapenos drizzled with oil, roasted and caramelized to perfection. This all adds up to a delicious garden fresh flavor that is difficult to surpass.“Why do I enjoy this soup so much”, I ask myself. And the simple one word answer I come up with is, FLAVOR.

Roasted Red Pepper and Tomato Soup - Tomatoes, onions, garlic, red sweet peppers, and a few spicy jalapenos drizzled with oil, roasted and caramelized to perfection. This all adds up to a delicious garden fresh flavor that is difficult to surpass.

Tomatoes, onions, garlic, red sweet peppers, and a few spicy jalapenos drizzled with oil, roasted and caramelized to perfection. This all adds up to a delicious garden fresh flavor that is difficult to surpass.Roasted Red Pepper and Tomato Soup - Tomatoes, onions, garlic, red sweet peppers, and a few spicy jalapenos drizzled with oil, roasted and caramelized to perfection. This all adds up to a delicious garden fresh flavor that is difficult to surpass.

Oh my, so much deliciousness in one creamy, garden fresh, savory bite. I could eat this soup everyday and never get tired of it.  I hope you enjoy it and it becomes one of your favorites, just as it is mine.

Roasted Red Pepper and Tomato Soup
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Ingredients
  1. 6 large tomatoes, cored and cut in quarters
  2. 3 large red peppers, rinsed and patted dry or several quarters of already prepared roasted red peppers
  3. 4 large cloves of garlic, cut in half
  4. 1/2 large onion chopped roughly
  5. 2- 4 red jalapenos (cored and seeded, if you prefer a less spicy soup)
  6. Olive Oil
  7. Sea Salt
  8. Freshly ground black pepper
  9. 2 cups vegetable broth
  10. 1 cup milk or cream
  11. Parmesan Cheese- freshly grated
Instructions
  1. Preheat oven to 500 degrees
  2. Line baking sheet with parchment paper
  3. Place vegetables on baking sheet
  4. Lightly brush vegetables with olive oil
  5. Sprinkle lightly with sea salt and freshly ground black pepper
  6. Place baking sheet in oven and bake at 500 for 30 minutes. Lightly shaking vegetables to turn every 10 minutes.
  7. Remove from oven after 30 minutes. If roasting peppers, place aluminum foil over entire baking sheet and allow peppers to cool about 20 minutes until cool enough to handle
  8. Remove peppers carefully, peel and seed.
  9. Place all vegetables and their juices in medium stock pan.
  10. Add vegetable broth and heat on medium heat until boiling, Reduce heat and simmer on low for 10 minutes.
  11. Remove from heat. With stick blender, blend soup until smooth. (if you do not have a stick blender, allow soup to cool slightly and carefully add to blender, puree, return to pan and heat)
  12. Add milk or cream, salt and pepper to taste. Heat again slightly but do not boil, as this will cause the milk to curdle.
  13. Sprinkle with freshly grated parmesan cheese.
  14. Serve.
Notes
  1. I make a batch of roasted red peppers and freeze them to have on hand when I am ready to make this soup (find how to roast peppers on "in the Pantry" menu bar), which makes this soup a quick and easy meal when I am short on time.
Pure Grace Farms http://puregracefarms.com/

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