Hey foodies, get ready to luxuriate in the robust flavours of Tomato and Roasted Red Pepper Soup. This soup is like a comforting blanket on those cold and rainy evenings. Think barbeque evenings, cosy family dinners, or even an elegant starter for a dinner party, this soup is a celebration of simple yet rich flavours. Not only the fantastic fusion of fiery red peppers and tangy tomatoes but also a good sprinkle of spices to keep that zesty zing awakened. Oh dear, it’s that the good kind of comfort food you’ve been looking for your entire life. Dear readers, you’ll love it because it is easy to make and superbly delicious – a perfect treat to excite your taste buds and warm your heart.
Prep Time:
- 20 minutes
Cook Time:
- 30-35 minutes
Total Time:
- 50-55 minutes
Servings:
- 3-4 servings
Yield:
- Approximately 4 cups
So hang onto your aprons, folks! Here’s how we’re going to bring this flavour-packed soup to life.
Ingredients & Equipment You’ll Need
Ingredients:
- 7-8 ripe tomatoes
- 2 large red peppers
- 1 big onion
- 4-5 cloves garlic
- 3 cups vegetable broth
- Salt and Pepper to taste
- 2 tbsp Olive oil
- A dash of red pepper flakes
- Fresh basil leaves for garnish
Equipment:
- Pot
- Blender
The tomatoes provide a tart flavour base, combined with the smoky, sweetness of the roasted red peppers it truly brings out a depth of flavor in the soup. The garlic and onion add a savory touch, you can balance it all out with salt and black pepper. Remember, the ingredients are simple but fresh. You can substitute fresh tomatoes with canned tomatoes if not available. Alrighty then, let’s get cooking!
How To Make Tomato and Roasted Red Pepper Soup
1. Begin by washing and roughly chop your veggies.
2. In a pot, add olive oil. Once hot, add the onions and garlic. Saute until it turns golden brown.
3. Add the roughly chopped tomatoes and bell peppers along with vegetable broth, let it simmer until the vegetables are soft and tender.
4. Once cooked, blend the mixture to a smooth consistency.
5. Season with salt, black pepper and red pepper flakes. Garnish with fresh basil leaves. Voila! Your Tomato and Roasted Red Pepper Soup is ready.
Tips For The Best Results
- Always use fresh ingredients for the best flavour.
- Carefully roast your peppers to prevent burning.
Storage Tips
- This soup can be kept in the fridge for up to 3-4 days but always better consumed fresh.
- Ensure to store in an airtight container.
Frequently Asked Questions
Q: Can I freeze the soup?
A: Yes, you can freeze this soup for up to a month.
Q: Do I have to use red peppers?
A: You can use other peppers, but it will change the taste.
Q: Can I prepare this soup in a slow cooker?
A: Yes, Just make sure to blend it afterwards.
Q: Can I use canned tomatoes?
A: Yes, canned tomatoes are a fine substitute if fresh aren’t available.
Q: My soup is too thin, what should I do?
A: Blend a potato and stir it into the soup to thicken it.
Nutritional Facts of Tomato and Roasted Red Pepper Soup
A serving of Tomato and Roasted Red Pepper Soup contains approximately 91 calories, 5.1 grams of fat, 2.7 grams of protein and 9.7 grams of carbohydrates.
There you have it, folks! That’s a wrap for our Tomato and Roasted Red Pepper Soup. Healthy, wholesome and brimming with flavour, this soup is a true delight and I can’t recommend it enough! Serve it with a side of garlic breadsticks or a hearty salad, and you’ve got yourself a perfect meal. Now whip out those pots and pans and get to cooking. It’s guaranteed spoon-licking! Enjoy!
0 Comments