Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

roasted red pepper and tomato soup

KMW2013 avatar
Recipe by
Kathy Williams
@KMW2013
Rock Hill, SC

This is my favorite soup. So, so good with a good grilled cheese or a fat piece of french bread.

yield 4 -6
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For roasted red pepper and tomato soup

  • 2
    good size red bell peppers, or 1 jar of roasted red peppers
  • olive oil
  • 1 md
    onion chopped
  • 2 clove
    garlic, chopped
  • 2 Tbsp
    tomato paste
  • 1
    bay leaf
  • 1 tsp
    dried thyme
  • 1/4 tsp
    celery salt
  • 1/2 tsp
    dried marjoram
  • 1/8 tsp
    cayanne pepper
  • 1 1/4 tsp
    smoked paprika
  • 1/2 tsp
    sugar
  • 1
    small rine of parmesian reggiano
  • 1 can
    28 0z diced tomatoes
  • 4 c
    chicken broth
  • 1 Tbsp
    butter, plus 1 teaspoon
  • 1 Tbsp
    flour
  • 1/4 -1/2 c
    heavy cream

How To Make roasted red pepper and tomato soup

  • 1
    Roast Peppers: Rub oil on peppers and put them under a broiler turning them over until blackened on all sides. Place them in a paper bag and seal. Let rest for 15 mins Then peel, core and remove seeds. Chop peppers into pieces.
  • 2
    Heat olive oil over moderate heat, add onion, salt and pepper. Cook until just soft, add garlic, bay leaf and tomatoe paste for 1-2 minutes more or until onions are soft.
  • 3
    Add roast peppers, tomatoes, thyme, celery salt, marjoram, paprika, cayanne pepper, sugar, and the parmesan reggiano cheese rind. Cook over low-med heat until all tomateo juices are evaporated.
  • 4
    Remove from heat and set aside the bay leaf and rind. Strain, saving the juices, and puree the mixture in a blender. Return to pot, return the bay leaf, and rine add the chicken broth and the strain juices. Bring to a boil and reduce heat and simmer. Stir occasonally to keep the cheese rine from sticking to the pot.
  • 5
    Meanwhile melt butter, stir in flour and cook for a minute. Ladle in 1 or 2 cups of tomato soup stirring until it begins to thicken. Add to soup and simmer for 3-5 minutes. Remove and toss bay leaf and cheese rine. Let rest for a minute or 2 and stir in heavy cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT