Roasted Red Bell Pepper and Tomato Cream Soup

Tomato soup is wonderfully warm, creamy and comforting. I have a new gourmet version that is all that with a professional taste: roasted bell peppers and a hint of onion. But just like the original, it is easy to make and goes great with your favorite sandwich.

Roasted Red Bell Pepper and Tomato Cream Soup

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(Recipe by:Chef Yasue Siewert)

Times

Prep.: 40 minutes
Cook: 20 minutes

Yield

Makes 4 servings

Ingredients

2 red bell peppers
2 tbsp butter (olive oil for vegan)
1 small size onion (5 oz, about 1 cup), diced small
2 tbsp flour
12 oz tomato juice
1 14½-ounce-can low-sodium chicken broth (vegetable broth for vegan)
3 tbsp heavy cream (none for vegan)
½ tsp kosher salt, more to taste
1/8 tsp white pepper

Directions

Preheat the oven to 400 degrees Fahrenheit.

Line a baking sheet with aluminum foil. Place whole red bell peppers on it and bake for 40 minutes. Take out from the oven and let cool.
When it is cooled off, peel skin and remove seeds and remove head. (Skin should come right off using your fingers.) Dice peppers small.

Saute the butter and onion in soup pot over medium-high heat until translucent, about 6 minutes. Add flour and cook for 1 minute. Set heat to high, add tomato juice and chicken broth, bring to boil. Once boiling, reduce heat and bring back down to a simmer. Add roasted red bell pepper, salt, and white pepper and cook over medium-low heat about 10 minutes, stir occasionally, and then turn heat off.
Let soup cool slightly. Puree the soup, either by using a bar mixer directly in the pot, or by pouring into a blender. If using a blender, when finished puree, pour soup back into pot. Add heavy cream and bring to a simmer.
Serve warm.

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